Heat a saute pan on medium heat. Add a drizzle of oil. Saute the beef, browning well, breaking it up into smaller pieces until no longer pink. Add in the crushed tomato and saute for 1 minute longer. Add the celery, carrot, and onion. Saute for 2 minutes. Then add red wine and broth. Bring to a low simmer for 18 - 20 minutes until the flavors develop. Season with salt and pepper to taste.

Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.

In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.

Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.

Cook the pappardelle pasta in a large pot of boiling water. Once the pasta is cooked, drain it.

Combine the pasta with the prepared ragù. If desired, top with grated Parmigiano-Reggiano.

Mix sparkling water and lemon. Serve over ice if desired.

Toss the pasta in the sauce and parmesan. Garnish with grated parmesan and enjoy with the salad, and lemon sparkling water.

For dessert: Melt the butter in a heavy skillet over medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.

Peel the bananas and slice them. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Remove the pan from the heat, then stir in the rum. Carefully return the pan to the heat. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without rum.

Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.