Fresh Pesto (you can make this in advance)

• We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
• Add the basil leaves (but keep some for the presentation) and blend to a green paste.
• While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

• Bring a pot of salted water to the boil and cook your tagliatelle al dente.
• Use the cooking time of the pasta to sauté your bacon strips.
• After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
• Present the dish with some fresh basil leaves on top.

• Heat olive oil and butter in a large skillet over medium high heat. Add onion, celery, carrot, and Italian seasoning. Saute several minutes until onions are translucent.
• Add the ground beef and the Italian sausage, browning for about 3-5 minutes, making sure to crumble the beef as it cooks.
• Add the wine and allow to simmer until most of the liquid is gone.
• Add the milk and allow to simmer until most of the liquid is gone.
• Add the tomatoes and simmer an additional 30 minutes, and longer if time allows. Taste and correct for salt.
• Meanwhile bring a large pot of water to a boil. Add salt and cook spaghetti according to package directions. Drain, return pasta to pot and add the meat sauce. Toss to combine.
• Plate and sprinkle with Parmesan cheese.

• Cook pasta according to package directions, if using.
• Place the bread pieces in a large bowl then add the milk and eggs. Let mixture sit for about 5 minutes so the bread has a chance to absorb the liquid. Mix with a fork, breaking up the pieces of bread.
• To the mixture add the ground beef, onion, parsley, Parmesan cheese, salt and pepper. Mix until thoroughly combined. Form meatballs about 2 inches in diameter using an ice cream scoop. Roll meatballs in the breadcrumbs and set aside.
• Meanwhile, heat a large pan to medium-high heat and add the oil. Cook meatballs turning a couple of times for about 6-8 minutes total or until nicely browned (they will not be cooked all the way through). If your pan is not large enough you may have to do this in two batches. Remove cooked meatballs from the pan and set aside.
• Drain off any excess oil from the pan (leave about 3 tablespoons), then add the chopped tomatoes with their juices. Let the sauce cook for about 5-10 minutes before adding the meatballs back in. If you like lots of sauce and/or plan on serving with pasta or zoodles, you may want to add a can of tomato sauce at this point. Place all the meatballs back into the pan and bring to a simmer.
• Cook for about 30 minutes or until the meatballs are cooked through. Season sauce with salt and pepper to taste.

• Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it's a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.
• Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
• Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

• Heat olive oil and butter in a large skillet over medium high heat. Add 1 stalk chopped celery, carrots, and Italian seasoning. Saute several minutes.
• Add the ground beef, browning for about 3-5 minutes, making sure to crumble the beef as it cooks.
• Add the wine and allow to simmer until most of the liquid is gone.
• Add the lactose free milk and allow to simmer until most of the liquid is gone.
• Add the tomatoes and simmer an additional 15 minutes. Taste and correct for salt.
• Meanwhile bring a large pot of water to a boil. Add salt and cook spaghetti according to package directions. Drain, return pasta to pot and add the meat sauce. Toss to combine.
• Plate and sprinkle with Parmesan cheese.