Posted: 2/11/2006 11:26:44 AM EDT
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It's dropped out of the archives now, but I posted a description of my Mom making me a braciole in December of 2004. This was mega-comfort food when I was growing up and still brings with it great memories of those safe, secure (as far as I knew then...) days of youth. Well, today Mom is making a big pot of meat sauce. I'm not talking about some Ragu with ground beef thrown in. No, this is the full monty, stand by for carnivore ops, you'd be proud to serve it to Johnny Carraba and Damien Mandola meat sauce. Garlic and onions simmered in olive oil, plum tomatoes, wine, sugar, oregano, basil... and the meat! Here's the sauce simmering with center cut pork loin chops, sweet and hot Italian sausage and homemade meatballs.  Here are the beef short ribs searing before they go in the mix.  The whole house smells awesome. I'll try and get back here after dinner for a range report. |
 Not exactly an AR15.com dinner pic, but this is what went on the table tonight. The short ribs fell off the bone and the pork loin was really tender, a great texture with the pasta. The meatballs had sort of a crunchy outer layer from being seared before they were baked. All in all, an outstanding gustatory experience. |
