Bolognese Meat Sauce

This is so super yummy! My father-in-law (requiescat in pace) gave me this recipe. I'm making it today to be eaten tomorrow for Sunday dinner, because dishes like this are even better on the second day. If you like bolonaise with a real bite to it, then this recipe is for you!








From The Essentials of Classic Italian Cooking
Ann, Clem and Marcella Hazan's Bolognese Meat Sauce

2 heaping cups for about six servings and 1-½ pounds of pasta
(Feel free to double or triple the recipe if you're cooking for a crowd. But then use two pans; don't crowd your pan. Also, this recipe freezes really well, so save some time and double or even triple up!)

1 Tbs vegetable oil 
3 Tbs butter 
1/2 C. chopped onion
2/3 C. chopped celery 
2/3 C. chopped carrot
3/4 pound ground beef chuck
1 C. whole milk
1/8 tsp. grated nutmeg
1 C. dry white wine
1 1/2 C canned plum tomatoes, chopped and with their juice
salt
pepper (fresh ground)
freshly graded parmigiano-reggiano cheese

Pasta: Hazen says that tagliatelle is best, but also rigatoni, fusilli, and conchiglie will do. Coat with butter.



1. Put the oil and butter in a pot with the chopped onion. Turn the heat to medium. Cook, stirring the onion until translucent. Add the chopped celery and carrots. Cook about 2 minutes more, stirring the vegetables to coat them.




2. Add the ground beef, a large pinch of salt, and a few grindings of pepper. Break up the meat and stir well, cooking until the beef has lost its raw, red color.




3. Add the milk and let simmer gently, stirring frequently, until it has bubbled away completely. This can take a while. 
Important: if you want the bite that makes this dish so special, then it's really very important not to add wine or tomatoes until the milk reduction is finished and you can't see any milk! That's the whole key here!!




4. Add the 1/8 tsp of grated nutmeg and stir.




5. Add the wine. Let it all simmer until the wine has evaporated. Add tomatoes and stir thoroughly. Coat all the ingredients. When the tomatoes begin to bubble, turn heat down. Leave it so that the sauce cooks at the laziest simmer with occasional bubbles breaking. Cook it uncovered in a pan Let it go for 3 hours or more, stirring from time to time. If the sauce begins to dry out and the fat separates from the meat, add 1/2 C of water to keep it from sticking to the pot. At the end, however, no water should remain and the fat must be separate from the sauce. This takes time, don't let leave the pot neglected, keep stirring. Taste for additional salting.




6. Attention Busy Mamas: as mentioned in the above step, Marcella and Clem would let the meat bubble slowly in the skillet for the rest of the cooking time. But then you can't leave the kitchen; you'll be in the kitchen all day, because it'll burn if you're not constantly stirring the meat every few minutes. We mamas can't always do that, right? There's too much laundry to do! So my solution is to put it in a crock pot at this point--for the final three hours, but just make sure all the tomato juice is evaported prior to serving. 



The Anna Maria II

Here's a new veil. I've been meaning to make one like it for a while. It's larger than a chapel cap, or "doilies" as I believe they're sometimes called. I've heard this shape veil called a "dinner plate" veil--what a funny name for a veil, don't you think? But anyway, it's a good shorter veil for a nice price, $12.95 USD. The Anna Maria veil is made of the Classic Floral lace in midnight black and it's finished
with a scrolling floral black Rashel trim.
 

More on the Fine Art of Mantilla Wearing.........

Check out this girl's take on the wearing of it in her fun little YouTube clip.

How cute is she? 



She says man-till-a, But I say man-tee-ya!





Do you say pa-jam-ma, or do you say pa-jah-mah?

The Antonietta II




The Antonietta $39.95 USD

This is a very soft, lightweight  veil. 



This is a sheer veil in black with gold embroidered floral highlights. 



It is finished with a gold floral Venise lace trim.


It measures approximately 54" x 18".

Wearing Your Chapel Veil


This article is taken from my website: http://rosamysticamantilla.com/how-to-wear-your-mantilla-chapel-veil.php

Perhaps you might be thinking, "What's the big deal? Just put it on your head and you're good to go." To a certain extent, that's true. But so many women are new to veiling these days, and I've had enough questions emailed to me regarding the actual wearing of veils, I thought it was time to write a few words on the subject.

When to put your veil on. Anytime you're in the chapel before the Blessed Sacrament. Whether you're at the Mass, Adoration, taking part in a Eucharistic procession or even just chapel cleaning, it's always appropriate to cover your head. Of course while doing the latter, you'll need something that's easily tied back for practicality's sake.

Where to put your veil on. Some ladies like to put the veil on while still in the car, others in the vestibule, while still others wait until they're in the chapel. Do what suits you best.

How to make sure your veil is on straight. Take a second or two to make sure you've got the veil on right, and that it isn't on crooked and it isn't all bunched up in the back. I find it distracting when a Mantilla's not laying flat in the back! Does that drive you crazy, too? Run your fingers across the back of the veil, and then check to see that it's on straight in the front, and that the sides are even by bringing the two front sides together and matching them up.

Slippage. Some veil styles tend to slip more then others. For example, veils with lighter weight trim in the front and heavy trim on the back are often more likely to slip, while stretch lace veils generally tend to stay on fairly well. In addition, some hair types tend to make veils slip more than others. Women with fine, silky hair tend to have more issues with slippage than those with coarser, curly hair. It's certainly fine to subtly adjust your veil during Mass; is it wrong to say it's even a little bit charming? I think it can be. But if you find the veils constantly slipping, then perhaps a sewn in comb or clip is the best option for you. Another alternative is to use a bobby pin or a tiny hair claw that can be slipped in between the fibers of the lace. However this option is less desirable, as bobby pins and hair claws can easily damage the lace if you're not careful.

A little more regarding veils that slip... Prior to putting a veil up for sale on the website, my daughters and I test all our styles for "wearability", and I think it's important for us to do so...  By wearability, I mean, does it fall nicely? Does it frame the face well? All veils slip a little, but does the veil slip excessively?  If we feel a particular style slips a lot, then I'll mention on that particular veil's page that a comb or clip is recommended.

Picking The Best Style And Color for You. When it comes to Chapel veils, the bottom line is to wear what you like best! There once was a time when no one would wear white after Labor Day, and the particular length of the season's hemlines was strictly dictated by the fashion industry. These sorts of clothing rules have been greatly relaxed. But it's always good to know what the rules are--or in this case, were--before breaking them. So there are some general guidelines you may want to consider. They are as follows below.

Traditionally married women and older women wore black, while younger ladies and girls wore white. Was this so that the men could see which ladies were "taken?" I'm not sure, but somehow it seems reasonable to assume that a sort of color coding would be useful in this regard. However, there are no longer any official rules dictating what colors you should wear, so feel free to express your personal preferences here.

While I'm on the subject of color, it should be mentioned color can express the mood or the tone of a given day. Certainly for a requiem Mass, the darker colors are more suitable, even for the younger girls, while at Easter, a lighter veil is more appropriate, regardless of age.

Another general rule is that the longer the hairstyle, the longer the veil. Think of letting the veil frame the hair. For example,  if you have a bob, then a half-circle veil might look really pretty.

What if no one else is wearing a veil? Then be a trend setter. I know that sounds paradoxical when speaking of something as traditional as veiling, but my point is that one shouldn't let the fact that nobody else is veiling stop them, if they're veiling to please Our Lord. So it really doesn't matter if others approve or disapprove.


The Lucy II Veil

Here's the Lucy II Veil.



The Lucy is made of Classic Floral lace in Cobalt Blue.




This is a rectangle/wrap veil.



This veils measures approximately 58" x 20".

The veil's finished with black daisy Venise lace trim on the front and back. The sides are finished with the Classic Floral lace selvedge. 



You can purchase this veil for $27.95 USD.





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