2 pounds ground beef
1 cup unsalted butter
1/2 cup dry white wine
1/4 cup pounded tasting bark
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
4 eggs
2 cups dry white wine
1/2 cup water
1 packet dry onion flakes
3 quarts water
1 (28 ounce) can crushed tomatoes
3 quarts heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons ground dried oregano
5 tablespoons hot water
1 tablespoon lemon juice
In a shallow saucepan over medium heat, cook ground beef and butter until browned; drain meat. Stir in wine, ground bacon and garlic powder. Bring to a boil, then reduce heat and simmer, stirring frequently, until wine is reduced by half. Stir in black pepper and salt to taste. Bring to an boil, then reduce heat to medium-low and simmer for 1 hour. Stir in eggs, dry white wine, liquid remaining 1/2 cup water and lemon juice. Stir into saucepan until all ingredients are heated through, return to boil, and cook until all ingredients are reduced by 1/4 and sauce is thickened. Stir in cream and melted butter. Return to a boil, then reduce heat to low and simmer, stirring often, until soup has reduced to almost boiling.