/ck/ - Food & Cooking

nice green leaf, faggot

>>6564066
You made the pasta from scratch, or the dish? Looks like dried noodles.

Looks tasty. I would eat it.

My criticism is the proportions. It looks like a beef, onion, and tomato stir fry on noodles. Needs more tomato sauce, less onion, maybe less beef.

>made from scratch

this never fails to trigger my autism

Which pasta cutter do you own, OP?

>>6564066
You got to chop your veggies finer than that for bolognese; also sauté the pasta into the sauce, don't just dump it on the spaghetti like that.
Anyway looks tasty/10, I'd need some bread after that to finish the leftover sauce

>>6564066
Also I prefer my ragu a little sauce-ier and the vegetables to be finer and more uniform.
6.5/10

Had you said "rate my sauce, made from scratch", I would have responded kindly.
But now for the next 15 minutes I'm going to write out and edit a fiendish response.

>he doesnt mix the sauce with the pasta in the pot
>he scoops his anaemic sauce on the top and puts a leaf on it like it looks good

>>6564148

>anaemic sauce

nigga

what

>>6564066

Make your own pasta?
Impressive

might just be the lighting but it doesnt look very bolognese-y
recipe? did you use tomato puree? wine?

>>6564148
what are you talking about? the leaf makes it look healthy

>>6564152
He saw that word used somewhere and thought it would make him sound smart if he used it too, despite not really knowing what it means.

>>6564209
>>6564152

lacking in colour, spirit, or vitality.
"an anaemic aspidistra stood in the grate"
synonyms: feeble, weak, insipid, pallid, pale, wishy-washy, vapid, bland, poor, puny, flat, inadequate; More

You guys are fucking retarded

>>6564225

it isn't lacking in colour though

i know what it means you dick

>>6564229

http://lmgtfy.com/?q=tomato+sauce+pasta

Compare the colours. OP's is not vibrant or full of colour like a good sauce is, it is dull and brown

>>6564234

it's a ragu not a tomato sauce.

>>6564234
My dick is vibrant and full of colour, you want me to post that for you faggot?

>>6564236

Yeah? A ragu still contains tomato. You can have a bright red ragu the only stipulation is that it has mince in it

>>6564239

it doesn't contain enough tomato to be visually indistinguishable from a tomato sauce, so why would you link me to pictures of fucking tomato sauce as a reference?

>>6564236

>implying there's a difference
>also not being able to write ragout

>>6564241
>ragout

that's french and you missed the circumflex you piece of shit

and yes there is a very obvious difference

>>6564240

Because I thought you were literally so autistic that you couldn't see how lacking in colour OP's sauce is. You can clearly see the amount of tomato in it, he is just inept at cooking. The onion should not be that visible when you eat it, you should be cooking it long enough so that it dissolves

>>6564241
A ragout is a stew m8

>>6564243

>that's french

So are mozzarella and bris and yet you use those words and there's litchally no difference.

/CK/
WHERE AUTISM LIVES

>>6564246

it's not lacking in colour for a ragu. a ragu is commonly that terracotta sort of colour. i thought maybe you were suggesting hat the meat hadn't been browned enough or some shit but no you think that ragu needs to be bright fucking red for some reason. you are retarded,

looks like you scooped the innards of a Shepard's Pie onto pasta

>>6564248

what

>>6564255

The "s" in bris is silent, it's the Frenchman's way

>>6564251

Well the meat hasn't been browned enough thats besides the point through. It doesn't have to be bright red as a tomato sauce is but it should definitely have more colour in it.

I know what that shitty sauce will taste like just by looking at it

Why the fuck do Americans not mix the sauce & the pasta? Do you hate yourselves?

>>6564262

no it shouldn't. it seriously should not be bright red as it is not a tomato sauce. everyone outside italy puts too much tomato in their ragu. the colour of the OP is that of meat sauce with some tomato. if it were redder it would be a tomato sauce with some meat. and in any case it clearly isn't fucking 'anaemic'

>>6564269

Why don't you just gobble OP's dick while you eat his terrible attempt at pasta?

Semantics aside of what constitutes what type of sauce (because you cannot put a definite marker on when something becomes a "pasta sauce" instead of a ragu from incremental addition of tomato sauce), it looks bad. If you make sauce that looks like this you are doing it wrong. I don't care what fucking dish you think you're making.

>>6564275
The colour is a non-issue; the key noticeable issues are the garnish, the sofrito not being chopped fine enough and the sauce & pasta not being mixed in the pan 5-10 mins prior to serving.

>>6564275

i don't give a shit about anything else you think about the sauce, it's not fucking 'anaemic' and if you think it should be redder you don't know how to make a ragu so you shouldn't talk shit.

>>6564275
>gets BTFO
>"I-I DON'T CARE!"
Nice.

>not cooking your pasta just shy of al dente and then mixing it with the hot sauce to finish cooking
>piling your sauce on top like a barbarian
0/10

>>6564280
>it's not fucking 'anaemic'

But it is. Look at it. If this is what you constitute as a good ragu then you need to seriously re-evaluate your culinary abilities. There are countless things wrong with it and I don't even need to taste or smell it to tell

>>6564282

Never said I didn't care, I just pointed out the logical fallacy in his argument to argue that the colour defines a ragu instead of the addition of mince. There is no fucking way to consider something as being more pasta sauce than ragu if both contain tomato sauce and meat

>>6564291
post pic of what you would define as a good ragu then.

Surely you concede that the addition of mushrooms, the type of wine & the type of meat used will alter the colour. Really never thought of the colour as at all important (because it isn't).

>>6564291

are you malfunctioning? you aren't proving it's anaemic by saying there are 'countless things wrong with it'. you clearly think that it should be redder in colour, and you are wrong, so shut the fuck up. i could not give less of a fuck about the litany of other tenuous nitpicks you have to make about it.

>>6564294

This is the best I could find on Google.

Those things do alter the colour yes, but you can tell OP did not add anything into his dish to make it into a ragu, tried to make a tomato sauce and did a bad job of it. Some autistic anon is trying to refute this

>>6564296

I bet you think authentic ragu comes in a glass jar. Pic related is pretty close, give or take, but like I said the degree of redness is not the main factor

>>6564304

i obviously don't because the ragu you get in jars is a tomato sauce that you add meat to later, and my whole point is that ragu is not a tomato sauce. you fucking idiot. you have the worst critical thinking skills i have ever seen.

SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT SPERG ALERT

>>6564304
>>6564311

oh and also the pic is too fucking tomatoey. it's not a ragu. a ragu is a deep, rich, well-browned sauce with a little rustiness from tomato, perhaps red wine... not what americans call 'red sauce'.

>>6564066
I'm a true descendant from italians, I've been eating pasta all my life. That looks good.

Ignore le trolls.

>>6564322

>a true descendant

hahaha

>>6564265
>>6564285

THIS

Don't post your fucking pleb unmixed pasta ever again you god damned hacks.

>>6564066
dont see carrot, you should try adding diced carrot,

>>6564229
No you didn't

>>6564350

any evidence for that claim?

>>6564066
looks okay but i prefer my pasta to be 1/3 or more meat and 2/3 chock full of multiple veggies

>2 cans chickpeas(actually got this from a home ec class i took in the early 2000s in high school. you gotta try it)
>2 box mushrooms
>2 green and yellow peppers
>2 onions
>5-10 cloves garlic, i dont see much in your pic, powder is NO substitute in pasta sauce
>1-2 zucchini
>2 cans tom diced
>2 cans tom sauce
>2 cans tom paste
various spices mostly basil oregano. i add lemon juice and oil as well.

i fill 2 crock pots and have leftovers for approx a month eating pasta 1-2 times a week
i find sketti too much a hassle to make to not make it in bulk

>>6564944
almost forgot
>1.5kg lean ground beef

>>6564944

>no information about what you actually do with these things

ultra pleb

>>6564953
nigger crock pot meals are literally designed to be cooked by down syndrome pre teens
brown the beef, cut all that shit up and put it all into the crock pots. done faggot

>>6564964

and that's why your ragu is shit

>>6564966
>and that's why your ragu is shit

>>6564066
i'd eat it / 10

>>6564944
Jesus Christ you're a pleb.

>>6564985

faggot get some taste

anyone who thinks this looks good is either american or retarded or b oth

>>6564102
What sauce? There is no sauce. Sauce would indicate some sort of liquid consistency. That shit is as dry as the fucking Sahara.

why aren't the pasta and sauce mixed together?

>>6565940
Compared to what you'll get in most homes/restaurants that's not entirely bad looking pasta, imo

you guys are dicks

>>6564248

It's written Ragù and it's Italian, it's not Ragu or Ragout (lel frenchies always tryng to steal our superior taste).
Mozzarella is Italian.

Source: I'm Italian

>>6564102
this, also i think you should opt for a fattier meat for the ragu, or add some more olive oil to it, it looks pretty dry.

the thread was tl;dr, so dunno if this has been already said: drain the pasta a couple minutes before you think it's cooked, and save a cup of the water you had it cook in. Place the pasta back in the pan and add the ragu, stir at medium heat until the pasta turns finally soft as you like, and in the meantime add some of the water you saved (this should be necessary since moisture will evaporate from both pasta and ragu while you let it finish cooking).

aslutti

>>6564066
MIX THE FUCKING PASTA AND SAUCE! Also, those itty-bitty sprinkles of Parmigiano have got to be a joke.

>>6564248
>Mozzarella is french

This fucking board...

>>6564066
The sauce is to heavy for my taste, you should make it saucy-er with butter or olive oil and more red wine and milk and let it simmer for more, at least two hours.
Also this is the wrong type of pasta, you fettuccine next time.
All in all you can be happy with your result if you like the taste, knowing that following my instructions, next time you will get an even better result.

Bonne Appetit

>>6566605

>Source: I'm Italian

that is not how it fucking works

>>6564076

friendly reminder blognese is actually a ragout and not a fucking sauce you plebeian shitlord

>>6564066

loving it, looks like you're missing a little celery, though, probably my favorite part of the sauce. what did you use as the liquid? and god fucking stand by you if the answer is anything but stock, milk and wine. I like using fish sauce for additional meatyness.

>>6564275

lmao point & laugh at this faggot

>>6564285

he did it because it looks slightly more aesthetic id guess

>>6564345

what the fuck? carrots are clearly visible, one might even argue he didn't chop his veggies finely enough

>made from scratch
I fucking hate this mimi.
Either you have the damn ingredients or you don't.

/ck/ have shown themselves to be ultra fucking plebs ITT

there is no one best way to make a spag bol, nor one 'authentic' way either. i like it when the meat is browned into little crispy twiglets and reduced with milk and wine until the only liquid left in the pan is a broken mixture of golden liquid tallow, caramelised milk solids and concentrated jus that paints the pasta as it's mixed through. i also like it sweet, fluid, tomatoey, with only a faint fried note faintly reminiscent of hot dog van onions and a tearable, slushy texture from the cell walls of coarsely chopped and barely cooked vegetables, dumped on top and buried under micro-grated parmesan from a tub. it saddens me that some of you aren't worldly enough to enjoy the full spectrum of spag bol, a dish that is never done badly, only done different.

>>6566727

liking this. would eat.

>>6564066

you are a bunch of ungrateful niggers. this looks delicious, OP