Where's the bolognese?? LOL!
Looks good though.
Looks good though.
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food The big badass pasta thread
- Thread starter Essegi
- Start date
Ok, here's a before pic.
Then I work my magic, and hey presto!
Pasta the way I like it.
SR.
Then I work my magic, and hey presto!
Pasta the way I like it.
SR.
HAHA! There it is!!!!!
You can see why I asked! But what you covered it with looks awesome!
You can see why I asked! But what you covered it with looks awesome!
Tagliatelle con Ragù Piccante di Manzo e Pecorino Moliternino.
(Did I say it right??)
Tagliatelle with Spicy Beef Ragù and Pecorino Moliternino.
Based on Italian recipe but with a little splash of France (butter only, no olive oil, 'cause that's how I roll; Merlot; etc). Four hours simmering time. I added hot paprika to the sauce and was gonna sprinkle on some crushed dried chilli for serving too but totally forgot. All I wanted was to get stuck into this! Four hours is a bloody long time to wait when the house smells like heaven.
So a little spicy but not crazy-spicy or anything.
(simmering on the stove...
)
(Did I say it right??)
Tagliatelle with Spicy Beef Ragù and Pecorino Moliternino.
Based on Italian recipe but with a little splash of France (butter only, no olive oil, 'cause that's how I roll; Merlot; etc). Four hours simmering time. I added hot paprika to the sauce and was gonna sprinkle on some crushed dried chilli for serving too but totally forgot. All I wanted was to get stuck into this! Four hours is a bloody long time to wait when the house smells like heaven.
So a little spicy but not crazy-spicy or anything.
(simmering on the stove...
)
Just some meat sauce over linguine.
gasificada said:Tagliatelle con Ragù Piccante di Manzo e Pecorino Moliternino.
(Did I say it right??)
Tagliatelle with Spicy Beef Ragù and Pecorino Moliternino.
Based on Italian recipe but with a little splash of France (butter only, no olive oil, 'cause that's how I roll; Merlot; etc). Four hours simmering time. I added hot paprika to the sauce and was gonna sprinkle on some crushed dried chilli for serving too but totally forgot. All I wanted was to get stuck into this! Four hours is a bloody long time to wait when the house smells like heaven.
(simmering on the stove...
Oh, HELL YEAH!!!!!!!
JoynersHotPeppers said:Just some meat sauce over linguine.
*JUST*, you say......
Just some meat sauce over linguine.
My kind of ratio ...
My kind of ratio ...
Oh wait....forgot the pasta on this CI cooked chicken parm....
Haha, LOL ...
Who needs pasta, anyways!
Who needs pasta, anyways!
Exactly, in a great Italian joint pasta is on the sidegrantmichaels said:
So here I have it wayyyyyyyyyyyyyyy off to the side
gasificada said:Tagliatelle con Ragù Piccante di Manzo e Pecorino Moliternino.
(Did I say it right??)
Tagliatelle with Spicy Beef Ragù and Pecorino Moliternino.
Based on Italian recipe but with a little splash of France (butter only, no olive oil, 'cause that's how I roll; Merlot; etc). Four hours simmering time. I added hot paprika to the sauce and was gonna sprinkle on some crushed dried chilli for serving too but totally forgot. All I wanted was to get stuck into this! Four hours is a bloody long time to wait when the house smells like heaven.
(simmering on the stove...
Do I see carrots? If so kudos man. Authentic. Not many people know to add that to bolognese but gotta start with a good saute of carrot, onion, garlic. Looks awesome!
The Hot Pepper said:
Carrot, onion, garlic... always.
Celery, sometimes, if there's good stuff around, but always carrot, onion, garlic. To me, those are the three essentials!Are there seriously people out there that don't add carrot...??
Gassy knows!!!!!!!!!!!!!!!!!!!!!!!!!
I heart you Gassy!!!! It looks awesome................
Yum!
I heart you Gassy!!!! It looks awesome................
JoynersHotPeppers said:Oh wait....forgot the pasta on this CI cooked chicken parm....
Yum!
gasificada said:Tagliatelle con Ragù Piccante di Manzo e Pecorino Moliternino.
(Did I say it right??)
Tagliatelle with Spicy Beef Ragù and Pecorino Moliternino.
Based on Italian recipe but with a little splash of France (butter only, no olive oil, 'cause that's how I roll; Merlot; etc). Four hours simmering time. I added hot paprika to the sauce and was gonna sprinkle on some crushed dried chilli for serving too but totally forgot. All I wanted was to get stuck into this! Four hours is a bloody long time to wait when the house smells like heaven.
(simmering on the stove...
love this and by no means frenchified at all... Bologna is well north of Rome and solidly in the the Butter belt. Using butter is much more historically authentic than olive oil. You don't have to go back very far to when you hardly ever saw olive oil in the North of Italy.. One of my Dad's favourite stories is about watching my Nona dress salads with her bottle of olive oil. He said he never saw oil coming out of it , that she would simply wave it over the salad and that she had the same bottle the whole time he was growing up. lol I always have carrot in my Nona's meat sauce; as she added it to many things that use tomato as according to her it cuts acidity. She wouldn't dice or mince it though, but instead would leave it in large pieces, quartered for a regular sized carrot and when the simmering was done would fish it out. I still do it that way and it becomes a cooks treat with a bit of fresh crusty bread for me.
Perfectly dressed with sauce too, No disrespect to JHP . My wife is firmly in the sauce with pasta camp too , even after years of my trying to convince her otherwise.
That's cool man!
And I'm a butter person too. It adds richness. Whenever I cook pasta I toss it with butter. Then toss the pasta with the sauce in the pan. I use the oil in the bolognese though with the first saute. I like the flavor of olive olive oil and the sheen it gives a sauce.
And I'm a butter person too. It adds richness. Whenever I cook pasta I toss it with butter. Then toss the pasta with the sauce in the pan. I use the oil in the bolognese though with the first saute. I like the flavor of olive olive oil and the sheen it gives a sauce.
I use veg or some other high heat oil as well . typically they would have used a solid animal fat like lard instead which is actually quite a better fat than is believed , but it gets really heavy if you add butter later on and then have all the meat fats in there as well. My Nona's meat sauce is somewhat different than typical bolognese. My wife doesn't like it much as it is actually a very dry sauce, mostly meat with an almost oily texture. It sticks really well to pasta but very different than what most would expect of a meat sauce. I looked for some pictures but I seem to have lost them in a computer transfer awhile back.. It ends up looking something like the picture at this link although it is loaded down with too much cheese imo. http://photos.uncorneredmarket.com/Travel-Photos-Around-World/Best-Travel-Moments-2010/i-SLsMJSQ/0/730x548/5078095530_96f31a7f06_o-730x548.jpg
Notice the orangey oily smears on the plate. Hardly any Tomato is used typically in this style of sauce. I have seen it called Northern Italian brown sauce.
Notice the orangey oily smears on the plate. Hardly any Tomato is used typically in this style of sauce. I have seen it called Northern Italian brown sauce.
I prefer my pasta w/ butter to everything else ...
I'll take or leave the olive oil and/or the tomato sauce, but I'll pass sans butter ...
I'll take or leave the olive oil and/or the tomato sauce, but I'll pass sans butter ...
D3monic said:
You are funnier than this. FAIL!!!!!!!!!!!