/ck/ - Food & Cooking

>>12569710
4 tomatoes will make maybe one serving. For four tomatoes you would use about 1/5 of that onion... where is the carrot and celery? Dried basil and dried parsley is garbage. Why is tomato sauce one of your ingredients if you are literally making tomato sauce? Use pic related instead. Pre ground black pepper is shit. Onion powder is pointless if you have a fucking onion right there you nonce. Garlic powder is pointless if you have fresh garlic right fucking there. Where is the bay leaf? That cheap spaghetti looks like shit. For one serving you will need to simmer 2 or 3 hours. Where is the wine?

>before adding it to the ground beef?
What the fuck does this mean? The meat should be simmering in the sauce. Also you should be using some (if not all) pork, not just ground beef.

>>12569744
>carrot and celery in a tomato sauce

hard pass

i sneak an anchovie in there tho

>>12569744
Yeah I realized but this is what I got and I'm gonna try to make it work. I'm just trying to experiment instead of buying the premade Prego shit. I'm not expecting much but I'm gonna give it a whirl. My plan is to brown the beef then combine it to the sauce and let it simmer for an hour or so. I'll take your advice into account on my next attempt though. If the thread is still up I'll post photos. This is gonna be my dinner. Should I add sugar? I read that I should.

>>12569756
>doesn't sofrito
You should do a hard pass on ever going near a kitchen again.

>>12569773
>Should I add sugar?
No, you should add wine. I'm sure some chucklefucks here will tell you to add sugar though, and your stupid ass probably will.

>>12569782
No wine. What you see is what I got.

>>12569793
Then you have already failed.

>>12569800
Thanks for the moral support man.

>>12569806
These are the facts. I'm not your mom, faggot. Go to reddit if you want people to tell you nice things.

>>12569710
The fuck are you going to do with one garlic clove?

>>12569813
I'll be alright. I think it will be alright for a first attempt. Like I said I'll look into trying different shit next time. This time is more about getting a grasp of how the flavors of what I have come together. Kiss my balls buddy.

>>12569824
I used all my garlic on other dishes and didn't realize I was down to the last clove. Hence the garlic powder.

>>12569774
i would never do that for a tomato sauce, i want that to taste like tomato.

ragu, sure.

https://cookieandkate.com/simple-marinara-sauce-recipe/

I've tried a lot of marinara recipes and this is my favorite by far. Even if you don't have the exact ingredients, you can just learn from some of the techniques.

>>12569829
I use a roasted HEAD and fresh garlic. The fuck recipe for anything uses one clove?

Also, tomato paste and sugar is fine if you're doing a meatball sauce. Not as nuanced as soffrito, or cooked-down wine, or adding chopped anchovie, or roasted pepper, etc. But it's fine, the only thing that isn't is that you don't have enough ingredients for more than a plate of spaghetti.

>>12569710
>onion powder
>garlic powder
>dried basil
>dried parsley
You already have an onion so drop the powder. Up the garlic to 2-3 cloves and drop the powder. Basil and parsley are 2 herbs that are shit when dried. If you can't be arsed to get fresh, skip them, they're literally suburban soccer mom tier shit.

>>12569840
Holy shit that's a lot of onion... fucking amerilards trying to make italian food

>>12569850
Alright this is helpful. Thanks. I think I'm gonna ignore the shit that calls for sugar. I'm gonna get started on this in an hour or so.

>>12569885
Good. Show the OC process so we can have an interesting thread.

>>12569955
Will do my man

Where is your stewing meat? You need ox tail and watch anthony bourdain in naples or watch this..

https://www.youtube.com/watch?v=w_dlGgGFhO4

>>12570025
I just have a pound of ground beef. Gonna get started in about 30 minutes and I'll post in the thread for anyone who gives a shit.

>>12569853
retard

>>12569840
i've done the original hazan recipe (tomato, butter, onion, salt) and it was really fucking good.

>>12570133

You have lots of cooking onion? Burn your meat, and the onion in the fat and deglaze.

>>12570133

if you can find a few sausages that would round it out.

>>12570175
Getting everything prepped. Going to boil the tomatoes for 30 seconds to peel the skin

>>12570197

nice, you're shy on tomatoes though. Do you have a can or two of tomatoes elsewhere? YOu need more tomatoes and juice.

>>12570197

Sunday gravy is a meal for 8 to 10, you're doing a meal for 2. It's so hard to simmer with so little stock.

>>12570203
All I have is the 5 whole tomatoes and a can of tomato sauce

>>12570237

That's tight, I'd want another can of tomatoes. Good luck. You need to stew this for hours when you're not using a pressure cooker. But you're not cooking out bone marrow so you can probably stop at 2 hours.

>>12570245
That’s what I figured. Should I use a saucepan or is my iron skillet gonna be good enough?

>>12570257

I would use a pot, whatever you use for stock making. No skillet, no pan. Go deep.

>>12569710
Oh boy>>12569710

>>12570257

brown everything in it, then pour in all your shit.

Soaking tomatoes in cold water for a few minutes before I peel them

>>12570299
Browning the beef

>>12570299

Where's your ground beef and what fat percentage are you working with? You need a lot of fat for this recipe.

>>12570314

You need twice the tomatoes for this. Sorry man.

>>12570314
My man I like the spirit of what you’re doing but you need at least 12 tomatoes. I assume you are going to de seed them as well?

>>12570323

At this point it's all hands on deck. I would accept tomato juice cans.

>>12570317
>>12570322
>>12570323
You guys are all stupid as fuck. Do you think he's going to stop and run out and buy all the shit you're suggesting?

If you can find whole tomatoes in cans, open them and blitz them with an immersion blender. You're golden.

>>12570336
>Do you think he's going to stop and run out and buy all the shit you're suggesting?
Probably not, but perhaps anon will know better for next time.

>>12570336

Then he's going to have a dry shitty mess that isn't food. I don't care. I was trying to help. I don't suffer.

>>12570314
Tomatoes peeled. Beef browned. Bout to get started in the pot with onions in the olive oil

>>12570336

I love concern trolls. You people are truly the smelly turd of the entire internet. You're like when bathroom issues smell up the entire house.

>>12570355
>it isn't food because it doesn't follow my recipe
Stick to tendie threads, kiddo.

>>12570360
Onions in. Garlic next.

>>12570380
That's the best you've got? Yikes.

>>12570385

He's making a dry mess, and anyone with any cooking experience will know this. Stop trying your kid shit on me. You're what kids look like to adults.

>>12570336

They're not wrong though, that's no where near enough sauce for all that meat + pasta.

>>12570398
Okay, sport. You do your "adult" stuff lol.

>>12570433

You watch what he ends up with, and we'll talk. I've only made 50 gallons of sunday gravy.

>>12570390
Adding the ground beef and some pepper

>>12570433

You don't even know what sunday gravy is, do you?

>>12570444
>>12570457
50 gallons! WOWEE, CHAMP! I'm raising your allowance next month.

>>12570464

I love autistic /ck/ camp. You people are so gimpy and insecure you can't interact with normals.

>>12570314
Show the caramelization result, that pan looks pretty crowded.

>>12570471
>lmao I called him autistic
Shit son, throwing fire straight off the playground. Gimme some HEAT!

>>12570447
Never mind, it looks like a reasonable malliard.

>>12570472

Dude, he's using a lean ground beef and nothing else. This is going to be hell at the end of the day. You need fat from bones and fat from sausage. This isn't happening.This will be a Michalinas dinner or worse.

>>12570447
Added can of sauce and 5 whole tomatoes crushed. Added a little water to prevent dryness since the one dude worried me a little.

>>12570490

That actually looks pretty good, not stewed, so there's no complex sugars, but at least it doesn't look like shit. I would love to be retardedly wrong.

>>12570501
If it's any consolation the rest of us have known that for a while now...

>>12570504

That pot needs a can of tomatoes
but maybe he can steer it to flavour. It's stunning.

>>12570490
I'm too late to the party but the thing about sugar in your sauce is it helps take down the acidity of tomatoes. If your sauce isn't acidic then don't fuck with sugar. Otherwise no more than a teaspoon will do. Maybe stir in a bit of butter later on for silkier texture if you have it. And save up some of that pasta water to thicken the sauce before plating. Otherwise looks good have a nice dinner mate

>>12570490
A little late now, but tomato paste would have helped. I hope that tomato sauce was mostly just blended tomatoes with little additives. You could try adding a splash of fish sauce if you have it to add some complexity of flavour and any fresh herbs you have.

>>12570520
I’ve added all the things I want to for now and I’m gonna let it simmer for about an hour and a half or 2 giving taste tests and adding what I think it needs. As for now I’m pretty happy with it. Thanks for the help. I’ll post results along the way.

>>12570490
now put it in a blender

fresh store-bought tomatoes are for salads and sandwiches only. only use fresh tomatoes if you grew them yourself or got them at a farmer's market and they're perfectly ripe. otherwise, use canned tomatoes preferably san marzano. canned tomatoes are bred specifically for use in sauces and are harvested at peak ripeness.

>>12570552
Yeah I will next time man it's just something I wanted to try for a while and I used what I had plus the beef needed to be made in the next few days so it didn't go bad.

>>12570577
Don't listen to that faggot, you were usining roma tomatoes so it's fine.

1 hour down. 1 to go then I’ll start boiling the pasta.

>>12570813
make sure to save a couple tablespoons of the extra cloudy pasta water and add it to the sauce, it will help the sauce stick to the noodles

>>12570853
Will do. I’m thinking 3 servings should be enough to mix it all in.

The blind leading the blind. I'm gone. Waste of time.

>>12570871
Do go all the way with a noose and a load-bearing ceiling fixture.

>>12570871
You won't be missed.

>>12569850
Dried basil is fine. It isn't interchangeable with fresh but it has its uses, nothing wrong with it. Dried parsley is useless though.

>>12569744
You're not only an asshole, but just by your comment, we can tell your a bad cook. STFU.

>>12569782
Fuck off cunt.

>>12569793
If you have any balsamic vinegar, you can use that too, just at bit. If you don't have balsamic, then you only need to add maybe a 1/4 teaspoon of brown sugar.
And, be sure and taste your sauce before you add any sugar or salt, and add it a bit at a time until it reaches an appropriate balance.

Pasta in salted water. Almost home boys.

>>12571086

>>12571136
Moment of truth

>>12571158
Pretty good. Think I needed more garlic. Gonna get better ingredients next time. Will definitely use some Italian sausage with ground beef next time. Thanks for any helpful tips.

>>12571158
Looks ok op and I admire you for hangin' it all out there to have autists sputter spittle in your face. Sounds like you've learned some things.

>>12571342
It’s all good I post a cooking thread about once a month so I’m used to getting shit. It doesn’t phase me. I take the helpful tips and laugh at the trashings. I got a full belly and know how to make a better sauce next go around.

>>12571158
Use different noodles next time rigatoni.

>>12569793
how do you only have a single clove of garlic?

>>12571158

genuinely impressed, all of my hair pulling wasn't worth it. Good job.

the most important part of this terrible hellhole is when someone succeeds in the face of whithering criticism. The asshole loudmouths eat shit and admit the poster did well and most likely cooked a good dish. I'm here to eat shit.

>>12569813
Jeez what a cringy faggot lmao at your life

>>12571636
I’m not a terrible cook im decent the issue is I rarely step out of my comfort zone, but being single again im trying new shit because why the fuck not. And if anyone gets bummed out by a little ball busting they are on the wrong board.

https://slate.com/human-interest/2015/11/it-is-called-sauce-or-gravy-a-slate-investigation-into-the-linguistics-of-the-italian-american-dinner.html

Sauce tomat is super easy.

Mama Angelini's fast sauce:

simmer 7 chopped cloves of garlic in 1/4th - 1/2 cup olive oil
add two cans of stewed tomatoes (drained)
add 1 tbsp ea. basil, oregano
add 1tsp ea. black pepper, red pepper, salt
simmer 10-20 mins

wala.

Everything is to taste from there. Can sub tomato sauce like you have here with fresh tomatoes so long as you make the infused oil.

Where the fuck can I get a classic Bolognese recipe, I swear the internet has endless variations of this shit.

>>12572195

anthony bourdain, sunday gravy.

>>12569710
DONT USE TOO MANY ONIONS

>>12570490
you've made something reminiscent of chili, so it's not a complete failure

>>12570447
>Seasoning the beef after it's cooked

>>12572207
It was a good system

>>12572203
that's not bolognese

>>12572195
https://www.foodnetwork.com/recipes/tyler-florence/tagliatelle-bolognese-recipe-1941665
I think this one is ok

>>12569756
It's pretty good man. If you don't like the idea of big noticeable carrot and celery pieces, mince them or use a food processor. But they can add a nice flavor. And carrots will also sweeten things up, which can help if your tomatoes are on the sour side.