A true bolognese sauce. No weakass tomatoes.

Carrots, onion, celery and garlic. Sweat.
1/3 pound of ground beef, 1/3 pound of ground pork. Browned.
A few beef short ribs and maybe beef cheeks or oxtail. Also browned.
Dry white or red wine to deglaze.
Cover with homemade stock, add a bay leaf or two, maybe a Parmesan cheese rind, and simmer till the big protein pieces are done. Takes a few hours.
Make homemade pappardelle while the above is happening.
Remove meat from bone and cut into uniform pieces and add back to the sauce. Remove parm rind and bay leaves. Reduce for a bit until sauce is thickened. Add heavy cream if desired.
Finish sauce in a pan with fresh pasta and serve with freshly grated parm.

where's the recipe for these supposed world famous chicken and dumplings?

Ahem.... we seem to be missing some recipes on this thread.

FancyKetchup14 said:

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A true bolognese sauce. No weakass tomatoes.

Carrots, onion, celery and garlic. Sweat.
1/3 pound of ground beef, 1/3 pound of ground pork. Browned.
A few beef short ribs and maybe beef cheeks or oxtail. Also browned.
Dry white or red wine to deglaze.
Cover with homemade stock, add a bay leaf or two, maybe a Parmesan cheese rind, and simmer till the big protein pieces are done. Takes a few hours.
Make homemade pappardelle while the above is happening.
Remove meat from bone and cut into uniform pieces and add back to the sauce. Remove parm rind and bay leaves. Reduce for a bit until sauce is thickened. Add heavy cream if desired.
Finish sauce in a pan with fresh pasta and serve with freshly grated parm.

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Username checks out.

htxag09 said:

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where's the recipe for these supposed world famous chicken and dumplings?

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On the back of the Bisquick box

I found my Sunday Sauce recipe that I've posted here. I've made some tweaks to it since I posted the original recipe. One is the addition of some fish sauce. The other is to brown the meat separately and add it later.

1 large onion, chopped
2 cloves garlic
olive oil
4 oz. cremini mushrooms, sliced
1.5# total coarsely ground meat (beef, pork, and/or veal)
1 6 oz. can tomato paste
1 8 oz. can tomato sauce
2 c. water
3/4 bottle red wine (sangiovese or dolcetto is ideal. something low in tannin) drink the rest while cooking.
1 sprig rosemary
2 sprigs thyme
2 sprigs oregano
1 3" square piece Parmesan rind (optional, but not so optional when I make it)
pinch cayenne pepper
1/2-1 teaspoon fish sauce (use 1/2 t the first time you make it. If you want more of that anchovy/umami flavor, add the other 1/2 teaspoon)
salt & pepper

Heat a large dutch oven over medium heat. Give the pan a few turns of olive oil, and add the onion and a heavy pinch of salt. Sweat the onion until it caramelizes, about 20 minutes. Add the garlic, and cook the garlic until soft. Remove the onion and garlic from the pan, reserve. Add some olive oil to the pan, add the mushrooms, season with salt, and saute over medium high heat until browned. Remove from the pan, and put them with the onions and garlic.

Tie the rosemary, thyme, and oregano into a bundle (for easier extraction later).

Add the tomato paste to the pan, and brown to get some color to the paste. Add the water, tomato sauce, wine, Parmesan rind, cayenne pepper, onions, garlic and mushrooms, and herb bundle. Increase heat, bring to a simmer, and reduce heat to keep a bare simmer. Give it a taste (it's going to taste pretty awful because of the raw wine, but that's ok, this is just for a reference point). Do not add any salt or pepper yet. Simmer over low heat until it's cooked enough to your liking, a minimum of one hour, as many as four hours. Give it a stir every 30 minutes or so, and add water if it gets too thick.

When the sauce is getting close to how you want it, brown off the meat. Do this in 2-3 batches so you brown the meat, not steam it and turn it grey. When all the meat is done, add it to the sauce. Deglaze the pan with a splash of water, and add that to the sauce. Continue to cook the sauce until the meat is tender (a coarse grind beef will take about an hour).

When it's done, remove the rind and herb bundle, and adjust the seasoning. Serve over fresh pasta, cooked dried pasta, or off a car bumper; it will taste good either way you serve it.