Melt olive oil and butter in large pot over medium heat. Add green onions and 1/2 of the dry white wine. Add cracked black pepper and saute until onions are tender and translucent. Add garlic, mushrooms, and remaining 1/2 cup wine. Add olives and ham to mixture and adjust heat to very low simmer. Add dried parsley, thyme, and rosemary and continue to simmer for 1-1/2 hours. Adjust seasoning with more cracked black pepper and salt if necessary. Add bacon and set mixture aside. 
Before beginning white sauce (recipe follows), heat a large pan of salted water to boiling. Add fettuccine noodles and cook according to package directions.

WHITE SAUCE
1 Tablespoon olive oil
1 stick butter
3-1/2 Tablespoons plain flour
1 quart half-and-half milk
1 teaspoon cracked black paper
Salt to taste
1 cup freshly grated Parmesan or Romano cheese
1 Tablespoon freshly chopped parsely

In heavy pan combine olive oil and butter. Heat until butter melts. Add flour and stir. Heat over medium heat until mixture boils. Slowly add half-and-half. Add pepper and salt to taste. Continue cooking over medium heat until mixture thickens. When sauce begins to boil, remove from heat and add all but 2 Tablespoons of cheese.
When fettuccine pasta is cooked and drained, combine all ingredients together and toss to mix. Top with remaining Parmesan cheese and fresh parsley. Serves 8-10.

HOMEMADE SPAGHETTI WITH MEATBALLS

SAUCE
2 Tablespoons olive oil
2 Tablespoons butter
1-1/2 bunches green onions, chopped with tops
1 cup dry red wine (can replace with chicken 
broth)
6 cloves garlic, minced
4 oz. fresh mushrooms, sliced
1 (28-oz.) can tomatoes, undrained
3 (6-oz.) cans tomato paste
1 Tablespoon parsley flakes
1 Tablespoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
Cracked black pepper (coarsely ground) to taste
Salt to taste
1/2 pound bacon, fried crisp, drained, and cut into 
small pieces
1 Tablespoon bacon grease

Melt olive oil and butter together in large heavy pot. Add green onions and 1/2 cup of the dry red wine. Saute until onions are tender and translucent. Add garlic, mushrooms, and remaining 1/2 cup of wine. Add tomato paste and tomatoes. Mash tomatoes lightly with potato masher. Mix well. Add parsley, oregano, thyme, and rosemary. Season to taste with pepper and salt. Add fried bacon pieces and bacon grease and simmer, uncovered, over low heat for 1-1/2 hours. Add meatballs (recipe follows).

MEATBALLS
3/4 pound ground veal
3/4 pound ground chuck
3/4 pound ground mild Italian sausage
1 Tablespoon olive oil
1 Tablespoon butter
1/2 medium onion
1 Tablespoon Worcestershire sauce
2 eggs
1/2 teaspoon garlic salt

Mix all ingredients in a mixing bowl and combine thoroughly. You may use an electric mixer. Shape mixture into 2-inch balls. In large skillet, over medium heat, brown meatballs on all sides, approximately 5 minutes. Add these to spaghetti sauce and simmer for an additional 30 minutes.

SPAGHETTI
1 lb. spaghetti
1/2 stick butter

Freshly grated Parmesan or Romano cheese
While meatballs are simmering in sauce, bring a large pan of water to boil and add spaghetti. Cook until tender, according to package directions. Drain spaghetti, then add butter. Place pasta on plates, serve with sauce and meatballs in center of pasta, and top with freshly grated Parmesan or Romano cheese. Makes 6-8 generous servings.


SPAGHETTI WITH UNCOOKED TOMATOES
1 pound spaghetti
2 pounds tomatoes, chopped
1/2 pound fresh mozzarella cheese, thinly sliced 
and chopped
2 small Vidalia onions, thinly sliced
1/4 cup fresh Italian parsley, chopped
5 cloves garlic, chopped
1/3 cup olive oil
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese 

Cook spaghetti according to package directions. Drain and place in large bowl. Combine all ingredients except cheese and pour over spaghetti. Toss lightly. Pass the cheese at the table. Serves 6.

ROTINI SALAD WITH BLACK OLIVES
3/4 pound tri-color rotini pasta (usually egg, 
tomato, and spinach)
1 cup black olives, pitted and sliced
1-1/2 cups chopped fresh tomatoes
1 small yellow squash, shredded
2 Tablespoons chopped parsley
3/4 cup mayonnaise thinned with a small amount 
of olive oil
Black pepper
Freshly grated Parmesan or Romano cheese

Cook rotini until it is done, following package directions. Drain and rinse. Place in large bowl, combine all other ingredients, and toss. Sprinkle with Parmesan or Romano cheese. Serves 6.

Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.