>>17010899

Kek! Hey, retard ShitForBrains!,

no one cares to know what you use and what you don't.

But it is clear you have an agenda …. so GFYS, 'cause what you think you can hear is probably just your own dumb fucking self mouthbreathing, you silly pervert!

>>17010860

All I have is this:

As a suggestion, the first sauce could be made two days ahead, the white sauce and assemblage the day before, and on the day of, simply place in oven to bake.

The Bolognese sauce:

extra virgin olive oil

sea salt

crushed black pepper

1 lb. of ground beef, salted and peppered

1 lb. of ground pork, salted and peppered

4 Italian sausages removed from casing or get sausage that is uncased

6 oz. of pancetta diced, or maybe more (wink)

generous tablespoon of ghee or butter

6 cloves of garlic, slightly crushed and salted

1 large onion chopped, salted

a generous tablespoon of dried basil (or fresh)

a generous teaspoon of dried oregano (or fresh)

teaspoon of dried sage (or fresh)

2 large carrots (or 4 small) chopped

2 large stalks of celery (about 3 small) chopped

2 cups white wine

1 can of tomato paste

2 large cans of tomato puree

1 cup of chicken bone broth

Water (explained below)

1/2 cup of light cream or 1/2 and 1/2

Chopped fresh parsley

1. Put a splash of olive oil in large, heavy saute pan (not non-stick) over medium high heat. Add beef, and brown, breaking up and stirring on occasion with a wooden spatula. When browned, use slotted spoon to remove to large pot. Repeat with pork, then with sausage meat.

1. Add pancetta to the pan, rendering until crispy, brown edges appear, stirring on occasion. Add pancetta to meat in pot.

1. Add ghee to the pan, and the garlic and onions. When they come to a good sweat, add herbs, and crushed black pepper. Continue sauteing until onion starts to show browned edges, stirring occasionally.

1. Add celery, and repeat, adding salt to celery before stirring. Stir occasionally.

1. Add carrots, and repeat, with salt, stirring occasionally.

1. Move all to the sides of pan, leaving a good bit of room to work center. Lower heat. Add the tomato paste, setting the can aside for later use, and stir constantly, turning and mixing from top to bottom, for at least 3 minutes, if you can, maybe up to 5. Some of the fond (the browned bits sticking to pan) will come off as you stir, but on the more outer edges of the stirring area, it will turn very dark. That's fine.

1. Deglaze pan with wine, reducing until thick. Make sure all the fond is scraped off. Then add to meat mixture in pot, bringing pot to the heat.

1. Add puree.

1. Pour chicken bone broth into one of the emptied puree cans and mix up. Add enough water to fill can 3/4 full total, and add to pot. Then add water to second can to same fullness, and add to pot. Add water to paste can, and add this to pot.

1. Turn heat to high, and when bubbles begin to break surface, turn down to simmer, 2 hours, stirring occasionally. At first there will be less of a need to stir, but as it thickens, it will need more stirring.

1. After two hours, check for salt. Add if needed, and simmer 50 minutes.

1. After that, add cream and parsley. Simmer additional 10 minutes. (Total simmer time 3 hours)

The Bechamel sauce:

1 1/2 sticks of butter

12 tbs. of flour

2 tsp. salt

12 cups of milk, preheated

1. Melt butter in sauce pot.

1. Add flour, stirring to smooth out lumps. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

1. Add heated milk 1 cup at a time, using whisk stirring constantly. Each time the mixture thickens, add a cup of milk until all the milk is used.

1. Bring to a boil, boiling for 10 minutes, stirring constantly.

1. Remove from heat and add salt.

1. Set aside and boil lasagna noodles al denteabout 16 noodles. Aldente means that when you bite it, it has enough strength to stick to the tooththus, "al dente". Immediately plunge into cold water to avoid sticking and further cooking, and lay noodles out on clean cloth towels to await assemblage of lasagna.

Assemblage:

Lasagna noodles

Bechamel sauce (white sauce)

Meat sauce

Grated Parmigiano Reggiano cheese

Butter

1. Dot bottom of pan with butter.

1. Begin with layer of noodles. It is important the bottom layer be made up of whole noodles as it is the base.

1. Add meat sauce. The idea is not to cover it all, but just to give a row of sauce on top of the row of noodles.

1. Add dollops of white sauce.

1. Sprinkle on cheese.

1. Repeat until all noodles are used, but ending with noodles on top.

1. Dot with butter.

Bake at 375 degrees for 1 hour and 15 minutes, but add to time if placing cold pre-made lasagna in oven, perhaps about 15-20 minutes. You will have to check if it is ready by sticking a butter knife in the center. If knife comes out hot, it's ready. It should be bubbling delightfully. Let stand for about 15 minutes to set before serving.

Meanwhile in Chicago this weekend.. 57 shot, 9 dead in shootings. No one cares. Guess there is something more tragic about 'normal people' enjoying a parade and being gunned down.