These are the four richest people in the world. Every single one of them became rich by stealing others ideas, exploitation of others and the ecological devastation of the planet.
Seriously, any one of these would have made a better entry than Swift. Of course, Swift is much more visible than these, but while no billionaires should ever exist, she is far from the worst.
Hawaii wrecker works for Zuck too. In recent years he has joined a long line of rich assholes using their wealth to shit on Hawaii, he owns something like 1000 acres of land on Kauai and is building a villains lair complete with underground doomsday bunker.
complete with underground doomsday bunker.
It really reinforces just how stupid most of even these ‘self-made’ billionaires are.
True but if we are being fair, Ellison should have the Douche trophy. Zuck doesn’t come close.
Also, all these people are climate wreckers.
The average billionaire emits more CO2 in 90 minutes than you will in your entire life.
Is that a real stat?
Thank you for that. This is a much better version.
Heat olive oil and butter in a large Dutch oven, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened and beginning to caramelize, 5 to 8 minutes. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the soffritto to a plate and reserve.
Add more olive oil, if needed, and add the pancetta. If you don’t have a local butcher, frozen store bought billionaire cut pancetta is fine. Cook until golden brown, about 5 minutes. Remove pancetta and reserve. Working in 2-3 batches so not to over crowd the pot, add ground beef and pork. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 – 15 minutes. We want the meat to caramelize and the brown bits to stick to the bottom of the pot, as that’s where all the flavor is!
Return the reserved soffritto and pancetta to the pot. Add the white wine and deglaze the pan, scraping all the browned bits stuck to the bottom. Cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.
Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick. If, by then, the sauce is still too liquid-y, you can turn the heat up and boil – stirring frequently – until it reduces.Some of the fat will separate and float to the top, making it easier to skim it off with a spoon. Discard.
Stir in heavy cream, parmesan cheese and parsley. Stir vigorously to emulsify. Taste for seasoning and adjust salt and pepper, if necessary.
Serve, tossed with a wide pasta, like tagliatelle or pappardelle.
