/ck/ - Food & Cooking

[Anonymous No.14640492]

How do i improve my bolgonese from being average to actually good?

[Anonymous No.14640502]

>>14640492
Gelatine and chicken livers

[Anonymous No.14640519]

>>14640502
What ? Disgusting.

[Anonymous No.14640520]

>>14640492
Chicken livers, milk and anchovy.
Keep the tomatoes to a minimum, bolognese is a meat sauce.

[Anonymous No.14640524]

>>14640492
raisins and cilantro

[Anonymous No.14640530]

>>14640502
Unironicly this.
Chicken livers are goat. Maybe even use Beefheart as meat or/and Chickenhearts.

[Anonymous No.14640573]

>>14640519
A small amount of liver just gives it a richer flavor, it won't be "livery" unless you use too much. Same deal with using anchovies or fish sauce in a tomato sauce, the right amount just makes the flavor a lot more complex and savory and only gets fishy when you use too much.

[Anonymous No.14640605]

>>14640502
this plus grated parmesan and season the meat with some msg as well. it'll make it very very savory. i also like to add some heavy cream near the end of cooking to make it even richer (dont let it simmer too long once you add the cream)

[Anonymous No.14640635]

>>14640605
Parmesan ok, but never ever msg. Use some dried tomatos, if you like them some capers. Even a splash of soysauce. But never ever msg.
About the heavy cream...why not.

[Anonymous No.14640641]

>>14640635
>But never ever msg.
why? it makes things taste good

[Anonymous No.14640789]

>>14640635
>never ever msg
>use some dried tomatoes
mate i dont want to tell you this but msg naturally occurs in tomatoes and is more concentrated in dried tomatoes

[Anonymous No.14640887]

>>14640789
I know,Buddy.
But it is completly natural and not the "white powder" without any taste.
Parmesan, dried Tomatos, dried onions, etc etc are awesome. Just a plain powder without any special taste? Not realy.
Soysauce,Kombu,roasted Bellpepper,Fishsauce btw is also pretty good for the taste enhanchement

[Anonymous No.14640914]

>>14640887
technically you use msg like you would a salt which might be why you assume it to be flavorless. its meant to combine and bring out other flavors but i see your point about layering more umami type natural flavors instead of just highlighting one with the msg

[Anonymous No.14640963]

>>14640914
If u use enought of natural msg/umami you dont have to use the artificially msg anymore.
Sure, if you want some chinese recepies taste "authantic" you still will need it. But i dont like these type of food. Beef+Broccoli+Mushrooms+Onions stir fried dont need msg, they need a good broth and a good tongue.
Nothing beats a good broth, cooked and simmered for a few hours.

[Anonymous No.14641077]

>>14640963
>If u use enought of natural msg/umami you dont have to use the artificially msg anymore.
fair point

[Anonymous No.14641080]

>>14640492
Depends on how you're making it now.

If you're not adding red wine: red wine.

[Anonymous No.14641083]

>>14640492
have you ever tried the original recipe? how are you making it?

[Anonymous No.14641085]

>>14640492
ditch the meat

[Anonymous No.14641094]

>>14640492
Add sugar.

[Anonymous No.14641118]

>>14640492
i know this is a stock image but god i really hope nobody serves their bolognese like this

[Anonymous No.14641452]

worcestershire sauce, ketchup, veg stock, red wine, marmite, chicken livers

[Anonymous No.14641555]

>>14641094
>>14641452
>>14640605
...christ

[Anonymous No.14641562]

>>14640492
>How do i improve my bolgonese from being average to actually good?

Drink more wine.

I'm serious BTW. The difference between average pasta and excellent pasta is how drunk you are when you eat it.

[Anonymous No.14641588]

>>14640492
this is bait for italians to give up their coveted bolognese recipes. please sage and ignore

[Anonymous No.14641599]

>>14640502
>muh kenji
>>14640492
show me your current recipe and I'll improve it

[Anonymous No.14641613]

Use ground lamb instead of beef.

[Anonymous No.14641993]

>>14641562
Be sure to put some of that wine in the sauce, great flavor booster.

[Anonymous No.14642004]

>>14641613
/thread

[Anonymous No.14642054]

>>14640492
Milk.

[Anonymous No.14642060]

>>14641613
Ground Italian Sausage is the best meat for Bolognese

[Anonymous No.14642235]

>>14640492
Fry up some bacon lardons, add chopped onions once the fat has started to render out add some tomato puree, fresh minced garlic and chilli flakes. This is your flavour base. Now add minced beef, let brown and then add chopped tomatoes. Season with oregano, basil and thyme, let simmer. Season with salt and pepper to taste. Wa la

[Anonymous No.14642352]

>>14640492
Fat, salt, n' heat mnigga. Bolognese is a meat sauce, tomatoes are an afterthought. I'd probably skip the hours-simmered marinara with authentic canned italian san-marzano tomatoes and fresh herbs because I'm a lazy fuck who wants 15 minute pasta and I prefer cream sauces. I'd use a different pasta than spaghetti, something that's easy to fork along with the generous chunks of seared beef. Fuck twirling. I'd start with a well seasoned diced bacon and onion cream sauce, maybe adding fresh garlic and dry herbs to taste as a base to the sauce. Before that I'd take any vegetable oils in my kitchen, and throw them as far as I could out my second story window. I'd use every bit of delicious, nutritious bacon fat and mix with a bit of whole milk or cream and a splash of extra starchy pasta water to emulsify the sauce base just a touch before adding the beef, marinara, and pasta at the end. Before that I'd make my marinara sauce with bacon grease, tallow, butter, lard, or duck fat instead of olive oil because unhealthy polyunsaturated plant oils taste like shit and I'm making a meat sauce. I'd get a blazing hot pan, skillet, or griddle and smash my salted and msg'd 3 ounce 70/30 chuck meatballs, maximizing maillard surface area and flavor. I would laugh at the plebs who dump raw beef and onions into their tomato sauce as I roughly chop my perfectly seared smash burgers. Before that I'd start boiling my pasta in a saucepan with just enough hot salted tap water until it's almost cooked. I'd marvel at retards wasting salt, energy, time, and water while I save it and enhance the binding of my sauce with a higher starch concentration. I'd finish cooking the pasta to al dente in my bacon cream and marinara sauce to let everything bind while I smash and chop the beef. I probably wouldn't garnish it with fresh parsley at this point because I'm not out here to impress anyone, and I probably wouldn't grate fresh italian parmigiano reggiano either.

[Anonymous No.14642386]

From Massimo Bottura's master class

Tagliatelle With Hand-Chopped Ragù (Meat Sauce)
Serves 8
Massimo’s recipe for ragù is quite labor intensive, so plan to dedicate the better part
of a day to preparing it. If you’re crunched for time, you can swap fresh tagliatelle for
store-bought tagliatelle or fettuccine, or make the pasta and the beef tongue up to
two days ahead of time.
INGREDIENTS FOR THE RAGÙ
1¾ ounces (50 grams) beef bone marrow (see below)
About 8 tablespoons (100 grams) extra-virgin olive oil, plus more
8¾ ounces (250 grams) carrots, diced (¼ inch)
5¾ ounces (150 grams) yellow onion, diced (¼ inch)
8¾ ounces (250 grams) celery, diced (¼ inch)
1 pound and 2 ounces (500 grams) mild sweet Italian sausage, preferably
without spices like fennel
Flaky sea salt
Freshly ground black pepper
1 pound and 2 ounces (500 grams) beef cheeks
1 pound and 2 ounces (500 grams) beef oxtails, bone in
17 ounces (500 milliliters) dry white wine, divided
1 beef tongue (recipe below)
2 rosemary sprigs
2 thyme sprigs
8¾ ounces (250 grams) tomato concentrate (passata) or tomato paste
2 fresh bay leaves
8 cups (2 kilograms) chicken broth (see the recipe for Tortellini in Rich
Broth or Parmigiano Cream, page 9)
Crusty bread for serving (optional)
INGREDIENTS FOR THE TAGLIATELLE
1 pound and 5 ounces (600 grams) all-purpose flour, divided, plus more
for rolling
2 whole eggs, plus 2 egg yolks

[Anonymous No.14642389]

>>14642386
INGREDIENTS FOR THE BEEF TONGUE
1 small onion, cut into wedges
1 celery rib, roughly chopped
1 teaspoon whole black peppercorns
½ cup white wine
1 fresh bay leaf
1 beef tongue
1 Cook the beef tongue. Make a court bouillon by filling a large saucepan
with cold water and adding the onion, celery rib, black peppercorns, white
wine, and bay leaf. Add the tongue, and bring the water to a boil over high heat.
Reduce the heat to maintain a gentle simmer, and cook until the tongue is cooked
through, about one hour. Remove the tongue from the liquid with tongs and transfer
to a cutting board. Let the tongue cool for five minutes. Discard the court bouillon,
or strain and freeze for another use. While the tongue is still hot, peel off its outer
membrane or “skin,” and discard it (you can wear gloves to do so if you’d like). Trim
off any gristly bits and edges. Working at the thicker end, cut the tongue into two
1 inch–thick slices. Wrap the leftover piece of tongue in plastic wrap, then foil, and
freeze for up to one month.
2 Make the tagliatelle dough. You’ll have to do this in two batches. For the
first batch, mound about 9 ounces (250 grams) of the flour on a clean work
surface, and form a well in the center. Add the eggs and yolks, and use a fork to stir
them together. While stirring, slowly start incorporating some flour from the wall of
the well, working little by little until you’re able to add all the flour and form a dough.
Add the remaining 1½ ounces (50 grams) flour, and continue kneading until the
dough is firm and smooth, about 10 minutes. Form the dough into a ball, and set it
aside on your work surface or on a baking sheet. Drape a kitchen towel or sheet of
plastic wrap over the top to keep the surface of the dough from drying out while the
dough rests. Let rest for 30 minutes. Make the second batch of dough following
these same steps.

[Anonymous No.14642397]

>>14642389
3 Form the tagliatelle. Uncover the dough, cut it into four equal pieces, and
place one piece on a lightly floured work surface. Using a rolling pin, flatten the
dough, rolling and stretching it in every direction, until it’s 1/16-inch thick. Dust the
pasta sheet with a generous amount of flour, then roll the sheet up like a cinnamon
roll. Using a chef’s knife, cut the log crosswise into ⅜ inch–thick ribbons. Use
your fingers to toss and unfurl the ribbons (toss with more flour to keep them from
CH.
10
MASSIMO BOTTURA | MASTERCLASS
40
sticking together, if necessary). Hang the tagliatelle to dry for at least 30 minutes
before arranging the ribbons on a floured baking tray. Repeat with the remaining
three dough pieces. Wrap the baking tray with plastic wrap, and refrigerate for up to
two days.
4 Melt the bone marrow. Heat the bone marrow and olive oil in a large
saucepan or Dutch oven over medium-low heat. Once the marrow melts, add
the carrots and cook, stirring, until half-cooked, about five minutes. Add the onions
and celery and cook, stirring, until starting to soften, about five minutes more.
5 Cook the sausage. Meanwhile, heat a large nonstick skillet over high heat.
Add the sausage, season with salt and pepper, and cook just until the sausage
is no longer pink and has rendered most of its fat. While cooking, stir to break up the
pieces as much as possible. Remove the skillet from the heat and, grasping a large
piece of paper towel with tongs, wipe the bottom and sides of the skillet, moving it
in and around the sausage, to absorb all the excess fat in the pan. Pour the sausage
into the pot with the vegetables, and reduce the heat under the saucepan to the
lowest setting.

[Anonymous No.14642407]

>>14642397
6 Cook the beef cheeks and oxtails. Return the skillet to high heat, and add
the beef cheeks and oxtails. Cook, flipping as needed, until golden brown all
over. Add half of the wine to the skillet, and cook until it’s reduced. Transfer the
cheeks, oxtails, and pan juices to the pot. Return the skillet to high heat once more,
lightly grease with olive oil, then add the tongue pieces and cook, flipping once, until
golden brown on both sides. Add the remaining wine, stirring to deglaze the pan.
Once the wine has reduced, pour the tongue and pan juices into the pot.
7 Cook the meat and sauce together. Tie together the rosemary and thyme
sprigs with a piece of kitchen twine, then add to the pot along with the tomato
concentrate or paste and bay leaves. Pour in the chicken broth until the meat is
covered, and increase the heat, if necessary, so it comes to a bare simmer. Cover
the meat with a round of parchment paper cut to the same diameter as the pot.
Cook the meat and sauce until the meat is very tender, about two hours.
8 Chill the meat. Remove the pot from the heat, and discard the parchment
paper, herb bundle, and bay leaves. Using tongs and a spider or slotted spoon,
transfer all of the meat to a rimmed baking sheet, and refrigerate to firm the meat,
about 30 minutes.

[Anonymous No.14642414]

>>14642407
9 Purée the sauce and add the chopped meat. Meanwhile, pass the sauce
through a food mill set over another saucepan, making sure to scrape the
bottom of the mill once finished (if you don’t have a food mill, you can use a blender
or food processor). Place the chilled meat on a cutting board. Separate the oxtail
meat from the bones and discard the bones. Dice all the meat into ¼ inch–thick
pieces. To help chop the irregular pieces of oxtail meat, flatten them with the side of
your knife first, then chop. Add all the chopped meat back to the sauce, and stir to
combine. Keep the sauce warm over low heat, or transfer to a storage container and
refrigerate for up to one week.
10 Cook the pasta. To serve, bring a large saucepan of chicken broth to a boil
(see the recipe for Tortellini in Rich Broth or Parmigiano Cream, page 9). Add
the pasta, and cook until it starts to float to the top and is al dente. While the pasta
cooks, rewarm the ragù in a pan over medium heat. Ladle in some of the broth to
loosen the sauce if needed. Add a bit of Parmigiano and a tablespoon of olive oil to
create an emulsion. Once the pasta is ready, use tongs to transfer it from the broth
to the ragù. Finish cooking the pasta in the ragù, tossing it constantly and adding
more broth, if necessary, to create a velvety sauce.
11 Serve. Remove the pan from the heat, and let the pasta and sauce rest or
“relax” together for one minute. Using a large serving fork, stab some of the
pasta, rest the ends of the tines on the bowl of a spoon, and rotate the fork to spin
the pasta into a “nest.” Transfer the nest of pasta to a bowl, and spoon more of the
ragù sauce on top. Serve the pasta and ragù with crusty bread, if you’d like, and use
the bread, what the Italians call the scarpetta, to collect all the leftover sauce.

[Anonymous No.14642426]

reminder to finish your pasta in the sauce
pour over the top fags need to leave

[Anonymous No.14642433]

>>14642389
>>14642397
>>14642407
>>14642414
How about no

[Anonymous No.14642450]

>>14640492
This entire thread is a disgrace.

The abominations Americans come up with are truly an affront to the entire world.

There is only ONE recipe for bolognese and it's the one deposited at the Chamber of Commerce of the city of Bologna.

>GROUND BEEF 1,2 kg
>ONION 150 gr
>CARROT 150 gr
>CELERY 150 gr
>PANCETTA 600 gr
>EVO
>SKINLESS TOMATOES 900 gr
>WHOLE MILK 1 CUP
>WHITE WINE 300 CC
>SALT

https://www.youtube.com/watch?v=JI2L0qN0xkg

[Anonymous No.14642475]

>>14640492
abalone and bologne

[Anonymous No.14642483]

>>14642235
sounds awful

[Anonymous No.14642521]

>>14640492
Get to understand that Bolognese is a simple sauce. You can use tricks like msg to turn your eaters to addicts. But as always it is best to keep it simple. Maybe add fresh herbs like rosemary or thyme. If you are able to, take a trip to Italy, Bologna and eat Bolognese there. It will give you confidence. Even if you dont like original Bolognese, it would help create your own.

[Anonymous No.14642523]

>>14642450
this. idk wtf everyone is on about itt. the only one that looked remotely interesting was the lamb meat one and the bottura recipe.
also if you're one of those that just dumps the sauce on top of noodles, please do the world a favor and DO NOT reproduce

[Anonymous No.14643037]

Fish sauce

[Anonymous No.14643055]

Tomato paste, anchovies, splash of Worcestershire, stock.

[Anonymous No.14643086]

>>14640492
Better meat. Wine. Longer cooking times. Orange rind. High end cheese. Fresh pasta.

[Anonymous No.14643249]

do you want authentic bolognese anon, or do you want a good tomato based ragu? everyone is answering the first question but based on your image i think you want the second, in which case you should look for neopolitan style ragu. just google the gennaro contaldo/antonio caluccio ragu alla napoletana recipe for a good start.

[Anonymous No.14643262]

>>14640492
red wine

[Anonymous No.14643273]

Vinegar and butter at the end, also add a little bit of grated Parmesan into your sauce. If you want to get wild some diced pepperoni chunks are bretty gud.

>inb4 raging “NOT TRADITIONAL!!!

[Anonymous No.14643430]

>>14642414
Someone do this for me for aglio e olio. I made it today and it just didn't taste so good.

[Anonymous No.14643600]

>>14643430
dont burn the garlic
add chilli flakes
use the least amount of water with the pasta possible to get max starch and drag a bunch of water across with the pasta (dont drain it, grab the pasta with tongs and throw it in with the excess water)
stir the fuck out of it

[Anonymous No.14643708]

>>14640492
Add worcestershire sauce to your meat immediately after browning.

[Anonymous No.14643741]

>>14641452
>marmite
what the fuck is wrong with you?

[Anonymous No.14643753]

>>14642450
Its bland.
Shame.

[Anonymous No.14643800]

>>14642450
>milk at the end
lmao okay idiot

[Anonymous No.14643846]

>>14640492
grate carrots for sweetness to cut the acidity
add anchovy
add red wine
use canned san marzano tomatoes
add a parmesan rind
add a splash of cream at the end
simmer for multiple hours
any of these things would help

[Anonymous No.14643911]

>>14640492
Use canned whole tomatoes instead of """""""fresh""""""" ones.
Also don't enslave yourself to a recipe. Experiment. Try adding different kinds of stuff. Most attempts won't be improvements, but you'll happen on a good one eventually.

[Anonymous No.14643917]

>>14640641
CHINK DETECTED

[Anonymous No.14643920]

>>14642352
My nonna is buying a gun just to kill you

[Anonymous No.14643923]

>>14641562
Agreed, a nice Cabernet Sauvignon or Malbec with Spag Bol is one of my favourites

[Anonymous No.14643935]

>>14642414
Thank you, anon

[Anonymous No.14643949]

>>14640492
use a slow cooker. brown the beef and sweat the onions in olive oil separately and don't forget to deglaze

[Anonymous No.14643973]

I've got some chicken hearts I froze that were left from clearing chicken livers for pate. Can I add them to a slow cooked bolognese?

[Anonymous No.14644000]

>>14643973
You can, but it won't taste too good. I dunno how cooking 'em for a very long time affects 'em, but the one time I tried one it was like a piece of tendon. A little tougher, actually. Not a whole lot of taste to it.

[Anonymous No.14644013]

>>14644000
what if I chop them very finely, or even ground them

[Anonymous No.14644020]

>>14644013
Try it out and see what happens. That's the only way to know for sure.

[Anonymous No.14644023]

>>14640492
>bolgonese
Spaghetti. It's called spaghetti. You retarded pretentious faggots and your foreign words are so fucking gay.

[Anonymous No.14644026]

>>14644013
Just add them later in the cooking process. About ten to twenty minutes before it's done.

[Anonymous No.14644106]

>>14642483
Add nigger sperm if you really want, I just prefer without.

[Anonymous No.14644116]

>>14640492
fish sauce, msg, chicken livrs

[Anonymous No.14644205]

>>14644023
Spaghetti is just pasta

[Anonymous No.14644306]

Treat the sauce like stew. Not like pasta sauce. Carefully layer your flavors ontop of one another. Shit like chicken livers/bone marrow, whatever is all secondary and unnecessary. The best Italian food is simple with cheap ingredients. 1. It's meat sauce, everything highlights the meat. Use lean beef, then ground pork for fat and another meat, sausage or veal most likely, for flavor. Fry in a pan and create a good frond. 2. Well-diced Mirpoix. Can't emphasize enough how important it is to have well-diced aromatics. Put them in your fat/frond filled pan, lower the heat and slowly cook until fragrant and tender. 3. Tomatoes. Tomato paste is required, everything else is optional. Sun-dried tomatoes in oil are a good addition here. Put into the pan with the vegetables, and give the sugars in the tomato paste time to caramelize. You'll smell it before you see it. 4. White wine, herbs, spices. White wine is best. Red wine is generally too high in tanins - what you want from the wine is acid and alcohol to draw out flavors. Add enough wine to cover the vegetables and deglaze the pan. Make sure to scrape up your frond. Use whatever herbs or spices you want here. A little nutmeg and black pepper is best. 5. Reintroduce meat, and just let it simmer until the tomato paste has thickened everything into a hearty sauce. This is the time to add any extra fat. It doesn't need much. Milk/cream, whatever you prefer, would be a good idea. Serve it with tube shaped pasta, sheet shaped pasta, or rotini.

[Anonymous No.14644322]

Treat the sauce like stew. Not like pasta sauce. Carefully layer your flavors ontop of one another. Shit like chicken livers/bone marrow, whatever is all secondary and unnecessary. The best Italian food is simple with cheap ingredients.
>1. It's meat sauce, everything highlights the meat. Use lean beef, then ground pork for fat and another meat, sausage or veal most likely, for flavor. Fry in a pan and create a good frond. >2. Well-diced Mirpoix. Can't emphasize enough how important it is to have well-diced aromatics. Put them in your fat/frond filled pan, lower the heat and slowly cook until fragrant and tender.
>3. Tomatoes. Tomato paste is required, everything else is optional. Sun-dried tomatoes in oil are a good addition here. Put into the pan with the vegetables, and give the sugars in the tomato paste time to caramelize. You'll smell it before you see it.
>4. White wine, herbs, spices. White wine is best. Red wine is generally too high in tanins - what you want from the wine is acid and alcohol to draw out flavors. Add enough wine to cover the vegetables and deglaze the pan. Make sure to scrape up your frond. Use whatever herbs or spices you want here. A little nutmeg and black pepper is best.
>5. Reintroduce meat, and just let it simmer until the tomato paste has thickened everything into a hearty sauce. This is the time to add any extra fat. It doesn't need much. Milk/cream, whatever you prefer, would be a good idea. Serve it with tube shaped pasta, sheet shaped pasta, or rotini. One more thing, add lemon juice at the end.

Reposted for readability. Phoneposting: Not even once.

[Anonymous No.14644389]

put a full stick of bologna in a blender
fry it up
add tomato sauce
WA LA

[Anonymous No.14644435]

Ingredients:
2 pound ground beef
some bacon chopped in small pieces
half of a pound of chicken liver chopped
half of a pound of beef hearts chopped
2 onions sliced
2 carrots finely chopped
5 garlic chopped finely
wine (white or red) one cup
beef stock about 1.5/2 cups
sun-dried tomatoes roughly one cup
2 fresh tomatoes
one cup of full fat milk

add butter to hot pan, fry beef, add bacon, add chicken liver, add beef hearts fry a bit more
add onions and carrots, wait for onions to melt, add garlic and tomatoes and fry a bit more, let tomatoes break down
add wine to release all the caramelised stuff on the pan
wait for a bit while the alcohol is evaporating
add sun-dried tomatoes
add beef stock
add milk
and lower heat, let simmer for an hour or three and stir occasionally
salt and pepper to taste

give it to me honestly /ck/
am I a retard or this is recipe okay?

[Anonymous No.14644484]

>>14644322
so after step 2 you take out the veggies and meat and put the tomatoes in the original pan, right?

[Anonymous No.14644519]

>>14641452
people will rip on you for saying marmite, but yeast extract is really good in sauces

[Anonymous No.14645135]

>>14640520
This is a good idea. Lately I've been searing tomatoes and adding them to the bolognese at the end- that way you get the meaty tomato flavor without muddling the taste of the sauce

[Anonymous No.14646299]

>>14640492
Try cooking your sauce for varying lengths of time, taste the sauce at small intervals to find out how you like it. Maybe you want it simmered for just 5 minutes for a bright acidic sauce, maybe you want to cook it for the full 90 minutes for a sweet complex sauce. Add balsamic vinegar too.

[Anonymous No.14646586]

>>14640605
>>14640635
>>14640887
>>14640963
there's literally nothing wrong with using MSG properly. It shouldn't be a substitute for the ingredients in a dish, it's an enhancer. You're missing the point of refined ingredients. You can't add enough parmesan, anchovies, fish sauce, colatura, etc to a dish to equate the amount of glutamates in a tsp of MSG. If you did, it would start turning into a different dish at that point. Sure throw a few anchovies into your bolognese, it will improve it a little but there's nothing wrong with adding MSG on top of that.

[Anonymous No.14646725]

>>14640502
that's not a bolognese

[Anonymous No.14647279]

>>14640492
Knorr stock pot.

[Anonymous No.14648556]

>>14640492
Star anise
Anchovies


You're welcome.

[Anonymous No.14648994]

>>14647279
based Marco

[Anonymous No.14649039]

how about you actually mix in the sauce instead of putting it on top

[Anonymous No.14649067]

>>14640492
ricotta and breadcrumbs

[Anonymous No.14649070]

>>14640492
Buy it in a tin.

[Anonymous No.14649120]

>>14643973
>>14644020
FYI it was alright, kinda wish I could chop the hearts finer or ground them but it was good filler meat, wouldn't go overboard but glad to have found a use for them.