If I have to cook...

Total Time:  5 hours Preparation Time:  10 minutes Active Cooking Time:  1 hour, 30 minutes Yield: 4 to 6 servings Make Ahead: Sauce can be refrigerated for 2 days or frozen for 1 month Difficulty: Easy                       Ingredients 5 Tablespoons unsalted butter 1 small onion 1 small carrot 1 small celery rib table salt 1 Pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork * 1½ Cups whole milk * * 1½ Cups dry white wine * * * 3 (14.5-ounce) cans diced tomatoes * * * * 1 Pound fresh or dried fettuccine * * * * * Grated Parmesan cheese Prepare Ingredients 1. Peel 1 small onion and mince to yield 1/4 cup. 2. Peel 1 small carrot and mince to yield 1/4 cup. 3. Mince 1 small celery rib to yield 1/4 cup. 4. Drain 3 (14.5-ounce) cans diced tomatoes, reserving 1 1/2 cups juice. 5. Pulse drained tomatoes in food processor until slightly chunky, about 8 pul...

Total Time: 30 minutes  Preparation Time: 15 minutes Active Cooking Time: 15 minutes Yield: 6 to 8 servings Make Ahead: Serve immediately Ingredients 12 Large eggs 3 Tablespoons half-and-half table salt ground black pepper 2 Teaspoons olive oil 8 Ounces asparagus * 1 shallot 4 Ounces thickly sliced smoked or baked deli ham * * 3 Ounces Gruyère cheese * Try to purchase asparagus that is neither extra-thick nor super-slender. Ideally, the spears should be just a little thicker than a pencil. * * A good deli ham, such as Black Forest ham, works well in this recipe. Ask for the ham to be sliced ¼ inch thick. Instructions Prepare Ingredients 1. Trim tough ends off 8 ounces asparagus. 2. Cut spears on bias into 1/4-inch pieces. 3. Peel and mince 1 shallot. You should have about 3 tablespoons. 4. Cut 4 ounces 1/4-inch-thick ham into 1/2-inch pieces. You sh...