/ck/ - Food & Cooking

The sauce.
Plum tomatoes whole peeled
8 cloves garlic
salt and pepper
Oven roasted for 30 mins at 425

1lb lean ground beef browned and set aside.

After the first 30, take out the sauce, mash down the tomatoes and garlic.
Added the ground beef
Added a half cup of merlot

Oh yes, I forgot to tell you.
Back in the oven for 30 at 325 to blend the flavors on the sauce.

Garlic bread made with fresh garlic butter, 4 cloves of crushed garlic and done up in the pan.
And that's it. Took about an hour and a half to make.

Oh and fresh grated parmesan

Left out one chopped shallot in the sauce in step one.
About half a stick of butter to 4 cloves of crushed garlic.

>>19636345
I don't understand this thread. do you start by posting the finished product?

What a retarded way to make a sauce. Literally have sex

Also
>pasta
>with bread
lmao

>>19636345
That alibi Tablespoon of sauce jude made me piss myself lmao
and then you need two slices of fried bread on the side
I fucking hate """Italians"""

>>19636345
>fagolos
>retardani

This is awesome. Thanks OP, it's making me fucking hungry.

I've litchrally never made sauce in the oven like this but I've got to try it.

Also bucatini is controversial; it SHOULD be good but every time I've made it it's just hard to eat, you literally need a bib.

Anyway looks and sounds delishes 9/10

>>19636345
>fagolos rateada

>>19636345
>bucatini
unfathomably based

>wine on the wrong side
>eating bucatini with a salad fork
>as much bread as there is pasta
>poor ratios all around
>"sauce" clearly not sticking to the pasta
>browned beef clearly isn't browned
>pulls out multiple high quality pots and pans but makes the sauce in a glass casserole dish in the oven
>electric stove
>dirtying multiple wooden spoons on the same dish
>whole ass garlic cloves
>already has the oven on but makes (burns) garlic bread on the stove
>no napkin
>no companion
>no life

>>19638023
Mama Mia that was a pretty mean anon.
The recipe was followed to a tee on the sauce and called for whole ass cloves, they get all mashed in with the tomatoes after it's cooked down.
The recipe called for using a pan to oven roast the tomatoes and garlic.
I Like toast with a bit of burning.
I don't use napkins I just toss a tea towel over my shoulder.
There is in fact only one high quality pot used to boil the pasta.
I do have no companion and no life but you didn't have to say it like that.

>>19638023
>[sauce] not sticking to the pasta
I have this problem occasionally. What's the solution?

>>19639161
Fuck that person, don't let them drag you down to their level.

>>19639223
usually it's just adding a little corn starch. the "starch from the pasta water" trick is really not that much starch and won't work if it needs some serious emulsifying. but op's "sauce" is just way too cooked to be sauce. I don't know if it can be salvaged as sauce; might as well eat it in chunks

>>19639248
The sauce did not call for ground beef, It called for two anchovy fillets.
Unfortunately I live in a place where I could not find two anchovy fillets, and so I experimented with using a pound of ground beef.
It is therefore chunkier and beefier that perhaps expected. This was an experimental element added to the recipe.

>>19639269
It's fine. fussing about sauce consistency and stickiness is for showing off your cooking skills. if you just want something that tastes good and you can trust the person eating it (you) to make sure to grab the right ratio of chunks to pasta, it's hard to screw up that bad. better too chunky than too runny

>>19639284
Half a pound of ground beef would have sufficed, and I considered going with that much, but then, what am I going to do with the rest of an opened package of ground beef? So in it went.
It tasted quite good, by the time I finished the plate there was too much beef left over that I didn't want to finish, so it was clearly a bit too much beef.
The garlic bread I was pretty happy with, It had a crisped outer texture with a soft chewy interior and just the right amount of garlic.

>>19637650
It's pretty splattery pasta, Have to take your glasses off to eat it or you're going to suffer.
But it's just so tasty with that hollow pasta it's hard to resist.
Honestly, I am not a really big fan of pasta, It's just you know, times are expensive and so I have been trying to use it more because it's cheap cooking.

>>19636345
Dawg, don't post the spoon.

>>19639319
Even real gabagool eating goombahs use a spoon anon.

>>19639310
It's hard to find in Straya. I bought it once a year or two ago but haven't seen it since. I'll have to have another look, it is pretty fun to eat