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Bolognese sauce with egg noodles

Along the highway from a distance I see you

here beyond the lights of St. Luke

entering in to the center, the car is ruined a bit '

Bologna, every street is a hole

[ Dark Bologna - L. From]

Note: grounds palindromes, this post goes out at 11:02 am:-P
In the now distant
1995, while gap between and electron wondered where was the Schrödinger's cat, we would not have never thought that calligraphy who was with us in those long days of study would be the same that would have led our Aiuolik in preparing its first Bolognese sauce in the company of Shaghy . Yes, because in 1995 it was not so strange to study the lecture notes manuscript (yes, we're old!) From its Prof . But if you're wondering why a Prof Cagliari should have the recipe for Bolognese sauce to as reliable to the point that Trattoria most famous of the web says it with his eyes closed, you know that in colonization (in a good way!) of degree we embarked, among others, a Bolognese doc So nearly 16 years after that course and the ' examination, by which time the formulas, the demonstrations and so on is now almost totally forgotten (you can say so publicly on a blog? But yes, so we're a blog about cooking and monitor these wafers are just some sweets ;-)) Aiuolik is Villa Kobolds to prepare the sauce of Prof (or of Schrödinger ?).

Obviously, with the sauce we the seasoned noodles that we have offered yesterday.

Ingredients:

• 1 hg. ground meat (1 time only) 50% beef 50% pork
• 1 hg. bacon (best pillow. Better yet, 2 hg. remnants of ham. The fat is used as the bacon, along with lean ground beef)
• celery, carrots, onions in equal parts (by weight), about 1 / 4 volume of meat
• a dash of extra virgin olive
• a glass of white wine
• pepper to taste Salt to taste 1 bottle
• tomato puree

Preparation:
Fry the bacon in a little oil over low heat, toast without it. Add the chopped celery, carrots and onions and cook over low heat for a long time. If there is available to the lean part of ham, add it to the mixture and cook for a few minutes. Add the ground meat and let cook until it has all changed color. Add the wine and let it absorb. Season with salt, seasoned with a little 'pepper and then add the tomato puree. Let cook for a long time (at least 3 hours).

A as ...

... Lecture notes