/ck/ - Food & Cooking

Final produce

Nice looks pretty good

That's a nice chili you've got there, needs beans though.

>>18170063
ginger, WTF? Chili powder?

>>18170065
what the fuck is it swimming in
also is that a fucking plastic plate

>>18170079
Sorry I don't have glass plates. It's my food box

>>18170063
Cut the ginger and tell me how much butter you used. Looks like the sauce is watery. Needs reduction on low heat to me. Also try lamb instead of pig at some point, might enjoy the results.

>>18170081
that is fucked mate. whats it swimming in though, is that just butter?

>>18170085
I read online you need to add water while blending tomatoes

>>18170098
How much?

>>18170065
That is nice anon, however i can't seem to grasp the concept of serving my pasta on a puddle of piss in a petri dish

>>18170106
1/4 part of the volume of tomatoes

Looks fine to me, Im guessing this was just a quick use-whatever-up kind of effort and not meant to be an all day simmer. Its a step up from hamburger helper, so good.

>>18170111
That might work but you'd still need to simmer the sauce for a while. At least from what I saw from OP's image.

>>18170063
>Pureed cannes Italian tomatoes
so this is where you went wrong. Buy tomatoes that were already crushed, and then supplemented with puree to thicken and enrish the sauce with already reduced tomatoes.
I usually buy Cento brand not that it should matter, but some people say if the tomatoes were peeled by a basic solution it's more watery.
https://www.simplyrecipes.com/7_types_of_canned_tomatoes_and_how_to_use_and_swap_them/

>>18170096
>that is fucked mate. whats it swimming in though, is that just butter?
he made have not drained his pasta water completely, as well.

>>18170063
Here's an improvement:
>1lb ground Italian Sausage, browned
>garlic and onion (or shallot), sauted in olive oil, until onion is translucent
>6oz can of tomato paste
>28oz can of crushed tomatoes
>Italian herbs blend, basil, oregano
>3 bay leaves
>simmer for an hour
>discard bay leaves
>at the end, melt half a stick of butter into it
>add al dente rigatoni
>serve in warm bowl
>top with romano or parmesan cheese

>>18170153
What's lb and oz?

>>18170063
marinara is meatless

>>18170063
I've always just gone with 100% beef.
Does using 50% pork make a big difference?

>>18170063
At most that's a Bolognese abomination, certainly not a Marinara

>>18170063
>ginger powder, chili powder

>>18171050
Pork and ginger are best friends

>>18170079
>>18170096
that's a plastic lid below the box

>>18170953
>>18171045
Italian mariana, yes. But in the US, things got better. It started with the fact that the majority of Italian immigrants were actually Sicilians, who brought meatballs swimming in marinara sauce to America. When US troops during WWII went to northern Italy, they encountered spaghetti bolognese. When the went back to America, they started asking for it at Italian (Sicilian-owned) restaurants. The Sicilian-Americans simply put plain spaghetti noodles underneath their meatball marinara dish. The result was American spaghetti and meat balls. Some Americans liked the meatballs, others recalled the bologese dish, and modified it by making a meat-sauce marinara, and keeping it separate from the noodles, as the Sicilian-Americans has done.

It's really all different dishes: Sicilian meatballs in marinara is different from northern ITalian spaghetti bolognese, which is different from Sicilian-American spaghetti and meatballs, which is different from American spaghetti.

>>18171218
Yeah, yeah, whatever. Marinara has no meat. Call it ragu.

>>18171690
This old chestnut. Next we'll talk about how real pizza doesn't have cheese on it.