Italian

Bolognese sauce

Preparation Time :12:00

1 cup onion -- chopped
1 1/2 cups olive oil
1 1/2 cups butter
1 cup celery -- chopped
1 cup carrot -- chopped
6 pounds ground beef
2 quarts dry while wine
1 quart milk
1 teaspoon nutmeg
1 gallon roma tomato -- chopped
salt -- to taste

1. Heat oil and butter in heavy bottomed pot. Add onion and cook until translucent. Add carrot and celery and cook for 2 minutes.

2. Add beef, crumble as adding. Add salt and cook only until beef no longer red.

3. Add wine and cook until evaporated.

4. Turn heat down and add milk and nutmeg. Cook until milk evaporated. Stir frequently.

5. Add chopped tomatoes. When sauce bubbles, turn to lowest heat and simmer for 4 hours.

Carbonara

1/2 lb bacon -- chopped
2 tbsp butter
1 c milk
2 tbsp vinegar
1/2 c parmesan cheese
2 med eggs
12 oz pasta

1. Saute bacon in butter until clear. Add milk then sift flour over this to thicken.

2. When sauce is slightly thickened, add vinegar and cheese.

3. Toss cooked pasta in 2 well beaten eggs and stir into the sauce. Fresh ground black pepper over it all.