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/ck/ - Food & Cooking

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4761850 No.4761850 [Reply] [Original]

Look at my hand-cut ground beef made of prime rib. I used it to cook some bolognese sauce with carrots firm to the bite. Served on spaghetti.

>> No.4761861
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4761861

frying

>> No.4761866

>Wasting prime rib by making it ground

>> No.4761867
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4761867

served

>> No.4761881
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4761881

>>4761850
>hand-cut ground beef
>hand-cut
>ground

>> No.4761895

>>4761867
>spaghetti
>meat sauce
now you fucked up
I'm american too so don't give me the excuse

>> No.4761911

>cutting raw meat on a wooden board

Just looking at it makes me cringe. Enjoy your bacteria.

>> No.4761912

>>4761895
Fucked up for using spaghetti because that's not the Italian way? Sorry, OP cooks in Germany and the spaghetti setup is quite common over here :-)

As for myself I voted for Penne but my co-eater did veto these.

>> No.4761917
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4761917

>>4761912
Fucked up because bolognese is supposed to be served with large shapes like shells or rigatoni to hold the meat and sauce better.

Nice job with the cutting though, I tried that once and it turned out like pic related.

>> No.4761918

>>4761911
The board gets "sealed" with oil routinely and after cutting meat I clean it with boiling water. Seems pretty safe to me. Further I've heard a couple of times that most plastic boards are more in risk of having bacteria sitting in cuts.

>> No.4761931

>>4761917
No it's not! Classically with tagliatelle or fettuccelle but where I'm from (Naples), spaghetti is acceptable. I've never seen ragù alla bolognese served with short shapes such as those you describe. Ever. Maybe in the US?

>> No.4761940

>>4761918
I use plastic as all purpose.
After cutting meat on my board, I soak for 20 minutes in 1 litre of boiling water spiked with 1 tbsp of bleach.

>> No.4761954

>>4761917
>to hold the meat and sauce better
So pedantic. I've never eaten spag bol and though "dang it why can't i taste any sauce!". The sauce goes down fine, better believe I eat every last drop (and wipe my bowl with garlic bread).

Anyway I prefer tri-colour Spirilli

>> No.4761957

>>4761867
Looks good, 8/10 would eat.