/ck/ - Food & Cooking

>>20035809
Use pasta sauce that doesn't have added sugar.

>>20035809
Letting the sauce simmer for at least 4-5 hours really makes a difference in taste.

>>20035809
Basically this >>20035858. You also should use the sauce the next day

>>20035809
Allow sauce to reduce until oil starts pooling on top.

Put some into pot with drained pasta, slowly add pasta water and stir for a couple minutes.
Continue adding pasta water until the sauce coats all the pasta with a good layer of sauce.
Drizzle a good bit of evoo on and stir that into the spaghetti as well.

Just try it, and obviously salt your pasta water..

>>20036424
did you word this correctly? I dont really follow along

>>20035809
more like BORINGaise amirite

>>20036456
There's two main points.

You need to slowly reduce the bolognese to the point that it splits. You'll see oil pooling on the top.

Second point
After adding bolognese to your drained pasta you pour pasta water in, and stir for a minute or two. You need to add a good amount of pasta water. More than you think. The stirring will thicken the sauce and reconstitute the split bolognese.

Notice how my bolognese sticks to the pasta like glue? It's from properly adding pasta water to your sauce/pasta.

>>20036471
ok this makes way more sense than just adding a few spoons of pasta

>>20036471
Wow you're not good at this

>>20036540
Post yours please. That's fresh made tagliatelle using heirloom pasta flour and eggs from my chickens. The bolognese uses beef from a steer I raised and had slaughtered, and veggies from my garden. 6ish hour cook. It was delicious.

Hope you have a great Christmas, bud.

>>20036560
OK I'll make it again.

>>20036560
Also thanks, I kind of did, but my wife got drunk and won't shut up and I'm awake as fuck now.

>>20036560
>That's fresh made tagliatelle using heirloom pasta flour and eggs from my chickens. The bolognese uses beef from a steer I raised and had slaughtered, and veggies from my garden. 6ish hour cook. It was delicious.
anything tastes good when you put in that much effort lol

>>20036946
Exactly... I also cooked my bolognese correctly. :)

you can pee without pooping, but you cannot poop without peeing.

>>20037445
Is that some sort of medical condition?

>>20035809
Do not let it cook for 4-5 hours the meat will overcook.

>>20035809
Star an hour ago.

>>20037445
That's only true for womenfolk. Men can poop without peeing just fine.

>>20037649
Chef John Disagrees.
https://www.youtube.com/results?search_query=Chef+John+bolognese

>>20037729
It just makes sense. It takes a whole piece of meat like 6-8hr to braise. If you have 3 or 4inch chunks it takes 4-6hr, bitesize chunks take 2-4 hrs to get tender.
Ground beef shouldn't take 6 hours.

>>20037761
You cook it longer to blend the flavors. While meat can be overcooked. Cooking the sauce for 5 hours will not over cook the meat itself. The risk of overcooking the meat is that it would break down too much and turn to goo. While the meat may be first get finished in an hour and a half or so it will not go bad from cooking it 5 hours.

>>20038164
>turn to goo
Really? I always get a gritty "dry" texture when I cook mince too long.

>>20038169
hmm... I 've made Chef John's version of the sauce at least a dozen times and it is has always turned out good and I have simmered for 4-5 hours each time. I wonder if it has something to do first cooking the meat in milk and reducing, then cooking the meat in white wine and then reducing? I will agree that if I am just cooking ground beef or pork just in a skillet it will overcook much faster and become dry and gritty.

>>20036560
did u have sex with the cow and violate the chickens with your fingers

>>20038281
If you're talking about your very own cow of a mother than yes, yes I did.

>>20036560
you're lying lmao

>>20035809
toast the herbs with the garlic a bit

>>20038665
Veggies, eggs, beef, or pasta flour. Pick one and I'll prove you wrong. :)

>>20035809
who the fuck makes bolognese for christmas

>>20038673
herbs basically completely lose their flavor if they're simmered for 3+ hours. you only add them about 30 minutes before you're done if you want to retain some of that flavor

>>20036471
>There's two

That's not Christmas appropriate food.

>>20035809
use ingredients
cook the pasta
utensils should be used by hand
light helps you see better during prep
don't eat the food until everything's ready
recipes should be in a language you can read

>>20038688
Not that anon, and I don't care if you're lying or not...but show u them cows.

>>20035809

Do not use spaghetti

>>20037649

Gosh how wrong you are.
Ragù requires at least 3h at its bare minimum. 4 is even better.

>>20039732
Ragu and bolognese are two different dishes

>>20039751

That's sufficient to me to understand this board is a dwell for larpers and retards.

>>20039732
And can you explain why?

>>20036461
I hope you die in a southeast Asian bathroom

>>20037691
>>20037445
Eating really hot food will make you not peeing while pooping

>>20039730
Why not?
Is spaghetti bolognese not authentic?

>>20037691
Not true. I think women can poop without peeing though. Most women when hearing a man complain about their penis touching the inside front of little round compact toilet seats like those found on boats, RVs, or hallway guest bathrooms will comment that he should just lay his dingus out on top of the seat. They don't understand that fully relaxing the rectum and anus to deliver a turdbaby will also result in urine squirts. It's truly baffling to them that men don't flop their johnson out over the top of the seat since they should just poop first and stand up to pee after, or vice versa, until you explain it to them.

>>20038736
>herbs basically completely lose their flavor if they're simmered for 3+ hours
**disagrees in bay leaf**

>>20039936
Historic recipe calls for a pasta like a mezzi canneroni but modern is tagliatele

add olive oil to the pasta water so it doesn't stick and salt so it boils evenly
add dark chocolate (if European) or sugar (if American) to the sauce to make it richer

>>20040526
This is officially recognized as the traditional bolognese recipe from the leading Italian cuisine experts.

>>20040498
>bay leaf
this may be the only exception but I'm honestly not sure what their peak extraction time is

>>20040556
Rosemary is fairly durable as well, and garlic if you count garlic as an herb.

>>20038736
The one that really exemplifies the loss of flavor is Cilantro imo. If you add that to a hot soup and cook it, it will lose it's flavor in like 5 or 10 minutes.

>>20040552
That’s a modern, not traditional recipe
Bolognese predates the introduction of tomatoes to Italy

>>20040595
Take it up with the accademia italiana della cucina, lmfao. Got a source for that one?

>>20040597
he's right.
protip: bolognese is much better as a meat sauce with only a little tomato paste and no other tomato products

>>20040599
The traditional recipe only uses a very small amount of tomato. Try reading it.
I could really care less. I just think it's funny that bro thinks he knows more than a group of italians that specialize in understanding traditional italian recipes.

>>20040595
Please show me the recipe without tomatoes. I'm not being snarky, I have a medical condition that keeps me from eating concentrated tomatoes like sauce or paste. It's still pasta, and Italian so it probably sucks like all Italian food does, but I'm cooking for more than just me and my tastes.

>>20040607
I'll make it clear: Yes, I do know more than a bunch of eggheads trying to gatekeep Italian peasant cuisine of all things

>>20040597
You need a citation that tomatoes came from America?
But ye: https://it.wikisource.org/wiki/Pagina:Artusi_-_La_scienza_in_cucina_e_l%27arte_di_mangiar_bene,_Landi,_1895.djvu/77
Note the recipe calls for veal fillet, not a fatty or rich cut, either, lean veal
Different soffritto
Flour for thickener
Cream, not milk
Butter, not olive oil
No tomato

>>20035809
Yes. Don't use off the shelf shredded cheese and micro basil for the money shot lol.

>>20040623
Thank you

>>20036471
That's split, though lol.

>>20040635
Wrong. I add evoo after mixing the pasta, so it looks shiny and nice. Lol.

>>20040635
No problem, buddy
I'm allergic to wine/grapes I feel you
Guess what else isn't in the old recipe

>>20040638
Oops, meant to reply to
>>20040634

>>20040637
No it's split, notice how there isn't a sauce you derelict. Grease soaked noodles and some meat isn't a sauce.

>>20040642
You have absolutely no clue what you're talking about. What an absolute joke you are.

>>20040699
there's still no sauce in that picture. The bottom of the bowl is dry, and it isn't like you took the picture before the sauce started to coat everything, you had time to grate cheese. It's split lol.

>>20040717
You know NOTHING about good pasta sauce. Continue enjoying your watery slop of a sauce, cooklet.