EPTDo use dop tomatoes. Don't use sugar or honey that's fucking retarded
Amateur [Food Porn] - Spaghetti - Page 2
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QuanticHawk
United States32073 Posts
Do use dop tomatoes. Don't use sugar or honey that's fucking retarded | ||
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htn2481
Vietnam117 Posts
On October 18 2013 04:08 SoSexy wrote: I'm italian and this looks legitimate. Good job. Awesome! Thanks man! On October 18 2013 11:16 QuanticHawk wrote: Outside of ketchup (wtf) it looks good. Do a proper bolognese next time Do use dop tomatoes. Don't use sugar or honey that's fucking retarded What's considered a proper bolognese ? | ||
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Cambium
United States16368 Posts
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Darkren
Canada1841 Posts
On October 18 2013 11:35 htn2481 wrote: Awesome! Thanks man! What's considered a proper bolognese ? I think just replacing the bacon with minced meat should do the trick | ||
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NarutO
Germany18839 Posts
Ingredients • 2 rashers of smoked streaky bacon, the best quality you can afford • 2 medium onions • 2 cloves of garlic • 2 carrots • 2 sticks of celery • olive oil • 2 heaped teaspoons dried oregano • 500g good-quality minced beef, pork, or (even better!) a mixture of the two • 2 x 400g tins of chopped tomatoes • sea salt and freshly ground black pepper • a small bunch of fresh basil • 100g Parmesan cheese Finely slice the bacon • Peel and finely chop the onions, garlic, carrots and celery – don’t worry about technique, just chop away until fine • Place a large pan on a medium to high heat Add 2 lugs of olive oil, your sliced bacon and the oregano and cook and stir until the bacon is lightly golden • Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured • Stir in the minced meat breaking it up with your spoon and brown • Add the tinned tomatoes • Fill one of the empty tins with water and add to the pan • Stir in a good pinch of salt and pepper • Pick the basil leaves and place in the fridge for later • Finely chop the basil stalks and stir into the pan • Bring to the boil • Turn the heat down and simmer with a lid on and slightly askew for 1 hour, stirring every now and again • Take the lid off and cook for another 30 minutes, stirring occasionally • Keep an eye on the sauce as it cooks, and if you think it’s starting to dry out, add a splash of water • Remove the Bolognese sauce from the heat • Finely grate the Parmesan and stir half into the sauce • Tear and stir in any larger basil leaves, keeping the smaller ones for sprinkling over before serving • Mix up, have a taste, and season with a little more salt and pepper if needed – congratulations! You now have a beautiful Bolognese sauce • At this stage you can allow it to cool, bag it up and freeze it, or keep it warm while you cook your pasta :-) http://www.teamliquid.net/blogs/viewblog.php?id=250292 The first lasagna in my blog is made based on the bolognese sauce so you can check out pictures if you like  ! Enjoy if you make it, it really is amazing | ||
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NarutO
Germany18839 Posts
On October 17 2013 17:56 TOCHMY wrote: I usually pour a little olive oil in the spaghetti to avoid stickiness. Butter works too. Never tell an Italian wow. This is a sin. The noodles cannot work with the sauce as well, if they are oily / covered with butter... never do it T_T; Usually you would make a sauce and put the pasta in there. It won't be sticky. | ||
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QuanticHawk
United States32073 Posts
On October 18 2013 11:35 htn2481 wrote: Awesome! Thanks man! What's considered a proper bolognese ? http://foodnouveau.com/2010/09/destinations/europe/italy/how-to-make-an-authentic-bolognese-sauce/ use pancetta if you are feeling really gangster, use guanciale if you can find. both are vastly superior to bacon ugh i cant stress enough how much sugar and honey dont belong in sauces jesus. that's some shit that fat americans do in the midwest. if your sauce is too bitter, add more onions in the beginning. dont use ketchup either, but that's ok since you're a rookie. also, about tomatoes, DOP, son: ![[image loading]](http://cdn1.bigcommerce.com/server2300/df169/products/64/images/214/strianese_dop__46868.1311188189.1280.1280.jpg) just make sure it says dop san marzano and you're golden. it makes a world of difference over other tomatoes | ||
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Dubzex
United States6994 Posts
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rabidch
United States20289 Posts
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QuanticHawk
United States32073 Posts
On October 20 2013 03:55 Dubzex wrote: You can also replace ground beef/pork with ground turkey. turkey has crap flavor compared to those two and your health savings will be minimal | ||
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Daswollvieh
5553 Posts
On October 18 2013 22:09 QuanticHawk wrote: ugh i cant stress enough how much sugar and honey dont belong in sauces jesus. that's some shit that fat americans do in the midwest. if your sauce is too bitter, add more onions in the beginning. dont use ketchup either, but that's ok since you're a rookie. You feeling silly? Nobody´s talking about spoonfuls of sugar. You add merely a pinch to round off the taste. It doesn´t become sweet by that. If you go for intense tomato flavor, especially if you don´t have the time to let it simmer 3 hours, then you need something sweet, ain´t no way around it. Next you tell that dough needs no salt? | ||
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QuanticHawk
United States32073 Posts
if your sauce is too acidic, you need to add more onions or carrots early on. sugar does not belong in a sauce, period. it is gross. | ||
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NarutO
Germany18839 Posts
I disagree with his part about pancetta, though. While its superior and I would usually always go for highest quality if you cook dinner for friends, there is good bacon. The recipe I posted is from Jamie Oliver and its a brilliant bolognese, using streaked bacon of good quality. At least my personal opinion. My dad is Italian and uses pancetta as well, but I think his sauce isn't superior to "mine" . I guess matter of taste! What I feel though is... some people use parmegiano grana padano instead of parmegiano reggiano and I think that really makes a difference if you serve it. The taste is different, (good for both, but different). Also; Hawk knows his shit! | ||
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QuanticHawk
United States32073 Posts
and yeah, i think for most muricans, when you say bacon, they're going to get prepackaged bs, which is my opposition to it. good streaked bacon from a butcher is definitely a different story! ive always rolled with armegiano reggiano, so i couldnt comment on that | ||
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