Three Elements to Bronco Babedom

As the Bronco Babes once again look forward to saddling up for another adventure it comes to mind; what does it take to be a Bronco Babe? Three words my friends can sum it up:  Fierce, Fabulous and Fearless.

To aspire to Bronco Babe status one must be Fierce.  Fierce in the face of adversity.  Challenges may come fast and furious from all angles, but a Bronco Babe forges ahead with a fierceness to overcome and prevail. Nothing can keep her down (for long).

Bronco Babes are Fabulous.  We may be covered in mud and manure.  We may be bruised and bloodied from all manner of tree limbs, thorns, thistles and briar patches.  We may walk with a limp and smell like linament, but we're still hotter than any Barbie around.

Finally, Fearless.  A Bronco Babe must be Fearless.  Not foolishly fearless.  Heights and snakes and creepy crawly things and not wanting to pee in the woods because you might get a bite in the rear or some funky fungus are all warranted.  But fearless enough to face up to their inner insecurities and push forward.  A Bronco Babe may be scared but not paralyzed.  They may see a horse that wants to throw them off, but rides it anyway. They subscribe to the edict that courage must be practiced.  It may take a pint of Guiness at lunch to keep going....but they do what it takes.

As our merry band of Bronco Babes prepares for flight, here's to good friends, good food and wine, a good horse and few harmless misadventures for laughs.  Put on your Bronco Babe Boots and Let's Ride!!

Pappardelle with Sweet and Hot Sausage Ragu
1/4 lb. pancetta, cubed
2 Tbsp extra virgin olive oil
1/2 lb. sweet Italian sausage, casing removed
1/2 lb. hot Italian sausage, casing removed
1 large red onion, thickly sliced
1 Tbsp chopped garlic
1 cup roughly chopped fresh basil leaves, plus more for garnish
1/2 cup roughly chopped flat leaf parsley
2 (28 oz) cans diced plum tomatoes
1/2 cup red wine
Salt and freshly ground black pepper
1 lb. fresh pappardelle pasta
Freshly grated Parmesan, for garnish

Put the pancetta and olive oil in a large Dutch oven over medium heat, and cook until pancetta is rendered, about 5 minutes.  Add both sausages, break up the sausage with a wooden spoon and cook for 5-7 minutes or until sausage is cooked through.  Add the red onion, garlic, basil, parsley,tomatoes and wine.  Cook for 30 minutes, seasoning with salt and pepper to taste.

In a large pot of boiling salted water, add pappardelle and cook until al dente (just a couple minutes for fresh pasta.)  Drain well and serve with sauce over top.  Garnish with basil and Parmesan.

Emeril Lagasse, 2006 (via the Food Network)