http://boldlyopen.com/2006/12/17/the-sunday-post-down-the-rabbit-hole/ To boldly muse about Open Source Fri, 23 Jul 2010 14:18:52 +0000 hourly 1 http://wordpress.org/?v=3.0 http://boldlyopen.com/2006/12/17/the-sunday-post-down-the-rabbit-hole/comment-page-1/#comment-22240 Elzeviro » The Sunday post: layers, layers, layers… Sun, 14 Jan 2007 23:21:06 +0000 http://www.rabellino.it/blog/?p=190#comment-22240 [...] While the tomatoes are draining, put a pan on the fire and prepare some soffritto (you can read here how to cook it, use a large onion, a carrot, a stalk of celery and a touch of garlic), unless you happen to have some frozen stuff which will shave some time from your cooking day: once it’s ready, take it away, roughly clean the pan, pour no less than three spoonfuls of olive oil on high heat and throw the minced meat/pancetta in. Let everything toast and brown, add the soffritto back with a couple of glasses of white wine which will need to fully evaporate (unless you use the de-alcoholyizing trick we’ve been trough before) and finally let the drained tomatoes join the pan, together with a nice cup of beef stock. Let everything get to the boiling point, then lower the fire to the minimum possible heat and grab that book as it’s now time to wait. Don’t - ever - put a lid on. Stop by the pan every twenty minutes or so for a good stir and, after a couple of hours, add a good glass of milk as the perfect finishing touch to your meat sauce, which will be ready as soon as every single drop of water will be evaporated. Don’t rush, take your time, and the reward will be excellent. [...] [...] While the tomatoes are draining, put a pan on the fire and prepare some soffritto (you can read here how to cook it, use a large onion, a carrot, a stalk of celery and a touch of garlic), unless you happen to have some frozen stuff which will shave some time from your cooking day: once it’s ready, take it away, roughly clean the pan, pour no less than three spoonfuls of olive oil on high heat and throw the minced meat/pancetta in. Let everything toast and brown, add the soffritto back with a couple of glasses of white wine which will need to fully evaporate (unless you use the de-alcoholyizing trick we’ve been trough before) and finally let the drained tomatoes join the pan, together with a nice cup of beef stock. Let everything get to the boiling point, then lower the fire to the minimum possible heat and grab that book as it’s now time to wait. Don’t – ever – put a lid on. Stop by the pan every twenty minutes or so for a good stir and, after a couple of hours, add a good glass of milk as the perfect finishing touch to your meat sauce, which will be ready as soon as every single drop of water will be evaporated. Don’t rush, take your time, and the reward will be excellent. [...]

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