quote:

Originally posted by Southflorida-law:

quote:

Originally posted by justjoe:
Ten onions-- and don't forget the secret ingredient-- over the course of six or seven hours, in a pot with a chunk of beef and cubes of prosciutto ham, melt down to the most incredibly luscious sauce you have ever tasted. Try it.

I notice you did not mention any "liquid" added to this recipe? just the meat/onions give enough liquid? Or do you add in the water per the onion soup mix?

(my mouth was watering reading this!)

Check 4 posts above yours.

That question was raised in the thread, above. No need to add water, the chopped onions will release water as they carmelize, just keep the pot covered.

Six or seven hours. Well now.

I wanna to try it, but I'm gonna use the pressure cooker the first time. If that doesn't get me speakin' I-talian, then I'll dedicate 6-7 hours. I'll let you know.

BTW, you can copy/paste anything from the forum onto Google Docs, choose "paste without formatting".

Thanks! Gonna try this!

Have a pot of it on the stove right now.

Thx!

I'm not a good example. The only Italian dish (say pasta) that I will order is spaghetti Bolognese (well, I'll take "meat sauce" if that's all that is available). If pressed hard I'll eat chili mac. (I only go to an Italian restaurant if with a group.) And I don't eat cheese at all.

I found this purportedly authentic recipe for Ragu Bolognese on the web--it sounds delicious! http://foodnouveau.com/recipes...tic-bolognese-sauce/

flashguy

Got everything today. Plan to make it tomorrow. Don’t have plans to go anywhere because my youngest had surgery on Thursday and is still recovering. Actually works out well. I was surprised to find bucatini at my grocery store. I’ll put up a post tomorrow with the results.