/ck/ - Food & Cooking

i follow mpw's recipe
it's good, stock pot memes aside

Add olive oil & butter to a pan
Fry chopped onions, carrots and celery (bell peppers instead of carrots if you wish) and a clove of garlic
After 2 minutes on a high heat, reduce to medium and add your mince meat and/or mushrooms
Stir fry for 6 minutes or until meat is browned and starting to crisp
Add chopped tomatoes and water with spices such as paprika, salt, pepper, oregano and basil (but its up to you which herbs and spices you wanna use)
Add some pasta water and more oil/butter and cook on medium for like another 6 minutes or until it thickens.

Be generous with the herbs and spices, and I'd recommend adding the herbs close to the very end.

>>11100140
>oil & butter
stopped reading there because i immediately puked all over myself and shat my pants in disgust

>>11100109
>bollonaise
Sei proprio un trimone, e non ti do mai la ricetta.

>bollonaise
Do americunts really

>>11100166
Cazzo è un trimone?

>>11100218
tu

>>11100234

>>11100140
Pan, hot.

>>11100109
It's not a proper Bolognese but it tastes pretty damn good if you ask me and my friends.

Add thee cans of crushed tomatoes and 200g of tomato pure to a large pot, put on medium heat. Fill each can up to 1/3 with water and pour it into your pot.
Dice two large onions finely, fry it in butter and sugar (quite a lot) in another pan, then add it to your tomato sauce
Fry some mushrooms in butter, add them to your tomato sauce
Now, fry 1kg of minced meat, salt and pepper in a pan with butter and olive oil until browned, pour away any excessive meat juices
Add the meat to your tomato sauce
Add spices to the sauce, salt, pepper and oregano. Add some red wine (optional if pricey in your cunt), red vinegar and Worcestershire sauce to your pot. Add more sugar if needed. If you feel like it, add some olives as well.

Let it all cook for a couple of hours on medium to low heat. Make sure to stir it from time to time.

>>11100305
Me and my buddies also do something similar, we call it the YOLOnaisse sauce

>>11100148
>t. soiboi

>>11100533
t. lardass

>>11100212
Obsessed

>>11100109
>bollonaise

die soon

Ketchup
Minced hamburger
Butter

You're welcome.

https://www.youtube.com/watch?v=MS_IdAevyMY

>>11100657
this is a shit recipe and it never turns out like they say it does. source: tried it couple of times.

Brown minced beef and pork sausage in big pan
Throw finely chopped carrot onion and celery and sautee some more
Minced garlic, tomato paste, rosemary and thyme for a minute or two more
Deglaze with wine add some grated tomato, milk, broth or water or any combination of these
Salt pepper bring to a boil then lower heat and let simmer for like an hour at the least can also finish in the oven

>>11100709
Some nutmeg can also go in there, mom would add chopped olives but I like the simple version more, it's a simple dish yet with complex flavours, very hearty and satisfying

>>11100753
>>11100709
i always brown my meat and saute my vegetables in different pots and then add the meat to the vegetables

>>11100782
Why though? its more stuff to clean so there better be a good reason and I can't find any for this particular dish

>>11100793
i think it maybe had something to do with having a shitty stove so in order to brown the meat better i used a separate pan for it because the veggies would steal all the heat the moment i would add them to the meat

>>11100815
Ideally you do it all in one pan so you don't waste any fond.

Brown the meat first, then add the veggies afterward. That way the temp drop doesn't matter because the meat is already brown.

>>11100820
you underestimate the shittiness of an electric stove in an eastern european university dorm

>>11100820
This too, at least add the sauteed veggies in the meat so as to save any browned meat scraps, they are important to the flavour

>>11100148
Listen fat fuck gamer retard, I'm talking about delicious food, not fucking moron food.

>>11100148
t. doesn't cook

>>11100973
>>11101155
found the triggered fatties

>>11101175
I'm 6'1 and 180 pounds. Not fat, you just can't cook.

https://www.citalia.com/gennaro/traditional-spaghetti-bolognese

>>11100109
Definitely not authentic but I made some last week. Also didn't keep track of measurements.

Cook down some carrot, onion, celery in butter and olive oil.
Low and slow
Brown ground beef in seperate pan
drain fat
Add beef to the vegetables
Cook until beef starts to get crispy and you have a nice fond
Add minced garlic
Cook until fragrant
Deglaze with white wine
Add a couple cans of diced tomatoes
Milk
Salt and pepper to taste
Cook in oven at 325 for 5 or so hours
Add parmesan

>>11102733

>drain fat
>drain flavor

>>11102754
>There's no such thing as too much fat

>>11102798
use the fat to cook the veg in numskull

>>11102859
>Use the grease from cooked hamburger meat instead of butter and olive oil
No

>>11102862
Yikes

there is something like the definitive ultimate Italian Bolognese recipe. It was published by the Academia Italiana della Cucina:

https://www.accademiaitalianadellacucina.it/it/ricette/ricetta/rag%C3%B9-classico-bolognese

>>11100148
based

>>11102862
>butter and olive oil

>>11103017
What's wrong with butter and olive oil.

>>11100109
ground beef
ground pork sausage
ground lamb
Beef stock
heavy cream
garlic
mushrooms
onion
bell pepper
zucchini
red wine (something fruity and drinkable)
tinned tomato sauce
tinned tomato paste
tinned diced tomatoes
Honey
fennel
oregano
basil
salt
pepper
green olives
crushed red pepper
shredded Parmesan

>>11100140

>add some milk
>add some wine
>let cook for at least 2hrs

now we talkin

>>11100305

>pour away any excessive meat juices

retard

>>11100148

>puked all over myself
try not looking in the mirror while posting next time then