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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

If you're having the family over for Sunday dinner, here's the recipe I use. Not strictly bolognese but an American/Italian adaption that's very versatile.

Mama Mia:)
Looks nice but dont call it Bolognese.
That means a dish coming from Bologna Italy.

btw Your recipe includes basil.
I wonder why the the original Bolognese recipe doesnt mention that.
And that you put grated parmesane on the top.

If you're having the family over for Sunday dinner, here's the recipe I use. Not strictly bolognese but an American/Italian adaption that's very versatile.

Mama Mia:)
Looks nice but dont call it Bolognese.
That means a dish coming from Bologna Italy.

Abba did not come from Italy either...Mama Mia.

Another version of a song I know well, but have not seen before.
It's amazing what you can find if you poke around on youtube enough.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

If you're having the family over for Sunday dinner, here's the recipe I use. Not strictly bolognese but an American/Italian adaption that's very versatile.

Mama Mia:)
Looks nice but dont call it Bolognese.
That means a dish coming from Bologna Italy.

Abba did not come from Italy either...Mama Mia.
Another version of a song I know well, but have not seen before.
It's amazing what you can find if you poke around on youtube enough.

LOL And Abba makes pickled herring.
Without that on the smörgåsbord and your doomed:)

Oh you mean a crock pot, why didn't you say so :-)

Dutch ovens are made out of cast iron and can be used on the stove top or in the oven. Often they are used for things that start out fried and finish in the oven but sometime they may be stove top only. For us a Crock pot implies a ceramic pot that can't take stove top cooking.

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If you're having the family over for Sunday dinner, here's the recipe I use. Not strictly bolognese but an American/Italian adaption that's very versatile.

Mama Mia:)
Looks nice but dont call it Bolognese.
That means a dish coming from Bologna Italy.

btw Your recipe includes basil.
I wonder why the the original Bolognese recipe doesnt mention that.
And that you put grated parmesane on the top.

Thank you for correcting me, more accurately stated it is based on a bolognese recipe with mafia variations from New Jersey.

:| dg

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"Sour Grapes make a bitter Whine." <(0)>

If you're having the family over for Sunday dinner, here's the recipe I use. Not strictly bolognese but an American/Italian adaption that's very versatile.

Mama Mia:)
Looks nice but dont call it Bolognese.
That means a dish coming from Bologna Italy.
btw Your recipe includes basil.
I wonder why the the original Bolognese recipe doesnt mention that.
And that you put grated parmesane on the top.

Thank you for correcting me, more accurately stated it is based on a bolognese recipe with mafia variations from New Jersey.
:| dg

Speaking about New Jersey:)
Did you know that there are cookbook called the The Sopranos Family Cookbook?
http://www.amazon.com/The-Sopranos-Family-Cookbook-Compiled/dp/0446530573

I think I am outta here for tonight.
Work beckons tomorrow.
Meow for now.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

I wouldn't get too hung up about exactly which herbs to use. I know three Italian families, one will never use basil, but will always use marjoram; the second is the other way around; while the third uses whichever is available - and all three come from the area around Florence.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

I wouldn't get too hung up about exactly which herbs to use. I know three Italian families, one will never use basil, but will always use marjoram; the second is the other way around; while the third uses whichever is available - and all three come from the area around Florence.

What? Strange families.
Basil is key ingredient in pesto and margherita pizza.
Together with tomatoes (pomodoro) and mozzarella you get the Italian flag:)

I wouldn't get too hung up about exactly which herbs to use. I know three Italian families, one will never use basil, but will always use marjoram; the second is the other way around; while the third uses whichever is available - and all three come from the area around Florence.

Taste depends largely on "Wot youse wuz raised on" :)))

:Dg

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"Sour Grapes make a bitter Whine." <(0)>

When you was raised POOOOOOR you ate what there was.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Wiggo - that sounds a "good idea" - I suppose one could use a naam bread if making a large size...
Must try that and see how it works - pizza for dinner tonight :-)

I went across the road to the supermarket yesterday in search of something to cook and came back with the makings for 6 pizzas, last night's 1 went down very well and done in no time (even if I did cook it 1min too long) with very little to clean up afterwards. :-D

Cheers.

Oh you mean a crock pot, why didn't you say so :-)

Dutch ovens are made out of cast iron and can be used on the stove top or in the oven. Often they are used for things that start out fried and finish in the oven but sometime they may be stove top only. For us a Crock pot implies a ceramic pot that can't take stove top cooking.

I had a set of those cast iron pans in red, they are heavy, which is why I no longer have them, I'd rather have stainless steel and an induction range.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

Thx for the recipe Janne:) It'll be macaroni and cheese tonight, something simple for a day of rest.

LOL....that's what I am cooking up just now....
I make a pot of mac and cheese, and then pour some spaghetti sauce on it.
Amazingly yummy.

Meow.

Been there and done that.
Sometimes I like to toss in some extra velveta cheese in the mac & cheese.

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Thx for the recipe Janne:) It'll be macaroni and cheese tonight, something simple for a day of rest.

LOL....that's what I am cooking up just now....
I make a pot of mac and cheese, and then pour some spaghetti sauce on it.
Amazingly yummy.

Meow.

Been there and done that.
Sometimes I like to toss in some extra velveta cheese in the mac & cheese.

My mom used half Velveta cheese and half sharp cheddar when she made her mac and cheese. She also added bread crumbs as a topping for the final bake.
I think the Velveta gives it the smoothness.

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[/quote]

Old James

I went to bed many times with milk and bread and at $16 a week and 8 kids it was hell. late 40's things got better. I swore never to back to those days and haven't. Funny how you remember.:) I think my sister and I would have died if it wasn't was from the guy next door.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

I went to bed many times with milk and bread and at $16 a week and 8 kids it was hell. late 40's things got better. I swore never to back to those days and haven't. Funny how you remember.:) I think my sister and I would have died if it wasn't was from the guy next door.

Not a pretty thought. I helped run a homeless shelter for almost a year and a half. I know every little bit helps.

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No it's not pretty is it but so did my brother too.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

you what Chris you did what had to do at the time. Times were tight and very tight and like getting water out of a rock but we did it, sorry some didn't.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble