Thread: Sauce Bolognese Recipe

On Thu, 13 Aug 2009 09:50:17 -0500, Chemiker wrote: > On Sun, 9 Aug 2009 09:17:31 -0700 (PDT), aem <aem_againm> > wrote: > >>From the context and stem you'd have to guess it's 'boils' or >>'bubbles'. From Latin ebullire ‘boil up’ as is 'ebullient.' - > > Right. I would guess from the recipe the proper level is > what...

In article <1j499g3.19ltak418hvlc6N%azazello@koroviev.de>, azazello@koroviev.de (Victor Sack) wrote: > Giusi <decobabe@> wrote: > > > I have some in the freezer right now. It is much leaner and darker than > > domestic pork, but I confess I have always wondered if the vast difference > > in dishes is not the handling as much as the meat. > > Yes,...

Chemiker wrote: > Here in Texas we have hybrid wild pigs. Some years back I was > helping to thin some out of a State Park (Near port aransas) and > brought one back home (dead, of course). After butchering that > guy out, we noticed the meat was redder and more flavorful > than the domestic stuff. We chalked it up to diet; the wild ones > down there lived on cattail roots and the like. I am told that...

On Sat 08 Aug 2009 04:51:19p, Christine Dabney told us... > On Sat, 8 Aug 2009 23:41:52 +0000 (UTC), spope33@speedymail.org (Steve > Pope) wrote: > > >>Tonight I plan to make a boar ragu, to have over polenta. >>Same concept, but without the milk. >> >>Steve > > Wow, that seems like a wintry dish... I usually only serve things like > that...

On Aug 9, 8:33 am, blake murphy <blakepmNOTT...@> wrote: > On Sat, 8 Aug 2009 16:34:27 -0700, Theron wrote: > > I just made a tasty Bolognese Sauce. Nothing profound, though it's tasty > > with a good bulk sausage rather than beef or veal. I'd welcome thoughts.. > [snip ingredients] > > Brown onion, dried provencial herbs and dried oregano lightly for 5 minutes;...