I see some daylight under that driver's side front. Awesome.
I see some daylight under that driver's side front. Awesome.
Nobody is impressed by what you can't do. -THJ
Nice man. I have an 08 gt, I need to get it out and put down some times.
Evil requires the sanction of the victim. - Ayn Rand
Oh, please tell us what that is.
And whatever it is, I think it needs some fresh bread to go along with it.
I'll share, but only cause I like you guys:
Bolognese Sauce
Ingredients
* 2 tablespoon olive oil
* 8 ounces bacon or pancetta, diced
* 3 cups chopped yellow onions
* 1 1/2 cups diced carrots
* 1 1/2 cups diced celery
* 2 tablespoons minced garlic
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 4 bay leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 2 pounds ground beef or ground veal
* 1 pound pork sausage, removed from the casings, or ground pork
* 4 tablespoons tomato paste
* 2 cups red wine (sangiovese?)
* 2 28 ounce cans crushed tomatoes and their juice
* 1 28 ounce can tomato sauce
* 2 cups beef or chicken stock or broth
* 4 teaspoons sugar
* 1/2 cup heavy cream
* 4 tablespoons unsalted butter
* 6 tablespoons chopped fresh parsley leaves
* 1 cup freshly grated Parmesan
Directions
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
Last edited by JMorse; 08-25-2013 at 10:07 PM. Reason: Forgot to add, as you can see that nearly fills an 8 quart pot. I make it in big batches cause it freezes well.
Thanks very much for sharing that, I can almost smell it.
Italian and Cajun food is a weakness of mine, I'm currently growing an herb garden in the back yard to support my habit.
And I appreciate the recipe, I will have to try it out one weekend.
What serious student said. Thanks--looks great.
thanks!Originally Posted by JV
I was shocked when I saw the picture
the northern va mustang club is renting out Mason Dixon dragway on 14SEP; we'll have the track to ourselves from 0800-1200, you should try to come out.
there is an informal club meeting this Saturday at 7pm, we meet near the Dulles Expo center (parking lot in between the gas station and Willards BBQ). Shoot me a note if you have any questions...
Pardon the question, but what is the big deal about this? I see they're going for about $44.00 My copy is gathering dust somewhere since I read it back in 96.
New in the wrapper.
I'm swooning.
Last edited by TORCH2J; 08-29-2013 at 06:45 PM. Reason: spelling
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