How do you make your spaghet? Me? It's store bought pasta, jarred sauce, and browned jimmy dean sausage.
>>21681425Garlic + calabrian chili flakes + olive oil for a couple minutesAdd strained tomato sauce and cracked pepperSimmer for 5 minutes.Reserve 2 cups of salted pasta water before straining pasta.Combine pasta with tomato sauce. Start with around 1 cup of pasta water. Stir for a couple minutes. Pasta sauce should evenly coat pasta and thicken nicely. If there isn't enough sauce add more pasta water.Stir in a generous amount of extra virgin olive until fully incorporated and pasta is shiny. Serve with more pepper and grated parm. Done. Faster, better and cheaper than just about any store bought sauce.If you're making a meat sauce you simmer it down until the oil splits from the sauce. When you add pasta water it re-emulsifies the oil and makes a wonderfully rich and silky sauce.If your strained tomato tastes too acidic add small amounts of baking soda to reduce acidity.
>>21681435Interesting I will experiment with yohr method.
>>21681425sautee onion. olive oil or butter, I go back and forth. then brown the meat, either ground beef or sausage, whatever I have. deglaze the pan with some wine or vinegar. add the onions back, add some garlic, add some tomato paste and anchovy paste, fry it off for a minute. add tomato puree. toss in a bouquet garni, usually thyme and bay leaf. let it simmer for however long I can. season with salt and pepper along the way. maybe a pinch of sugar with the tomatoes. if I have them on hand, I might also incorporate mushrooms or carrots, but not always. store bought pasta is fine. top with a bit of cheese. wa la.
>>21681435I don't see how you could pull this off without turning the pasta to mush. I set the cooked pasta aside until the last minute to finish in the sauce.
>>21681491Cook pasta a little al dente. It almost completely stops cooking because you have to stir for a couple minutes. The stirring emulsifies everything while cooling the starches in the pasta water enough to thicken.>>21681473It is the best way. You get a really silky sauce that perfectly clings to your pasta.Do not salt the pasta sauce. Use the salted pasta water to season the tomato sauce. It just werks. I only add enough water to cover the pasta by like 2 or 3 inches, and then a good 2 or 3 tbs of salt so the water has a salty taste to it, but not too salty. Use good quality pasta if you can. It helps.
>>21681425I like your style.durum dough run through the 3 setting, then cut... spaghettoni I guess would be the term? She's a bit thiqq. A thai chili from the garden, split and fried in refined olive oil with some chopped kalamatas, a few anchovies, and a diced onion. Diced tomatoes from the jar or from the garden depending on the season (or from the can if I'm out), simmered down to an acceptable consistency. 3 cloves of my giant mutant pink garlic, smashed, finely diced and smashed again with some salt. A whack of pepper, some oregano or basil from the garden (both if the tomatoes are unripe).
>>21681425brown garlic and onyo in olive oilgo in with cherry and vine toms pre blended a little to save time, add some tom pastelater after some simmering start boiling that good slightly brown colour spaget in salted waterwhen pasta is al dante from the devil may cry series, save a cup of pasta water, drain, add butteradd pasta water to sauce, half fry some king prawns in some butter and garlic, cook the rest of they way with the sauce and pasta all mixed together, add basil and oregano at the same timeonce prawns are done I plate up and eat with a babybel crumbled on top so that luigi d'amgustio somewhere in the hills of tuscany sheds a tear
>>21681425I hand-made meatballs a couple of weeks ago, and let me tell you. It's bullshit. It's not worth the work. Used Jimmy Dean and 80/20 ground beef. Should have just made meat sauce. Being in ball form doesn't improve anything except determining portion size.
>>21681425i dont, i just eat it when my mom makes it.
>>21681425Gross. Jimmy Dean is breakfast sausage. I don't want that sage flavored pork in spaghetti sauce. Just buy store brand Italian sausage; it's cheaper and way better for spaghetti if you're not using ground beef. I use a mixture of both of course.
>>21681927Sage goes in all fields you chud.
>>21681425Where's the sugar? Good spaghetti needs at least a cup.
>>21681960>"i thought it was someones kid and he was sat back there playing with his toys"
>>21681994>t. Europoorean
>>21682009what part of europe adds sugar to pasta?ive heard of salt being sprinkled when its just come to boil.
>>21682042a little bit of sugar is fairly common in tomato sauces to balance the acidity. guy who said a cup is trolling, but a spoonful, sure.
>>21681425I'm not very ambitious. Barilla, some decent jarred sauce, frozen meatballs, Kraft cheese.Sometimes I'll get some better meatballs or chicken cutlets or something from an Italian deli, maybe sausage and peppers to mix in, but that's about as far as it goes. I tried grating real parm once and it just didn't have as much flavor as the canned stuff, oddly.
>>21681425ingredients>2 cans of DOP san marzanos immersion blended or hand crushed. Any can w/o sodium citrate works >2 cups of dry white wine; get something nice>1 cup of good chicken stock>1 onion, 1 cup of carrot, 1 cup of celery all finely diced. Food processor saves time>bouquet of thyme >parm reggiano rind (optional)>2-3 bay leaves>1 pound of 90/10 ground beef>1.5 pounds of hot italian sausagedirections>preheat oven to 375>brown meat in a small amount of EVOO on medium heat until fully rendered and a fond develops in large oven safe pot; ideally 7qt dutch oven. Ensure you're breaking up the meat as much as possible. Season with kosher salt, pepper, and pepper flakes to taste. OPTIONAL: Granulated garlic, dried oregano can be added at the end of browning >remove meat into mixing bowl, add diced aromatics and ensure there's enough fat in the pan to prevent sticking. Season again with kosher salt/pepper. Deglaze with veggies until softened, then add the white wine to fully deglaze. Reduce until nearly completely dry>add the meat back in once reduced, then add the chicken stock. >Reduce again, add the tomatoes. Season lightly with salt and pepper. Add the thyme bouquet, bay leaves, and parm rind. Bring to a simmer, then add to preheated oven with lid slightly ajar to allow steam to escape>stir and scrape the fond on the walls of the pot back into the sauce every 30 minutes or so for about 2 to 3 hours until the meat is tender and sauce is reduced. If you want to cook longer and develop flavor, add a cup of water and reduce, up to 5 hours. Up to you. >remove rind, bay leaves, and thyme bouquet and add some sauce to pasta that is 2-3 minutes under al-dente in a skillet. Stir in 1 T cold butter. Add pasta water if too thick, cover and finish cooking pasta to al-dente in sauce>add fresh parsley, EVOO, and parm to each dishwa la. Slight variation on the Chef John Hazan recipe. Mezzi rigatoni or pappardelle are preferable imo, but spaget is fine
>>21682967notes>freezes extremely well hence the large batch size, but you can half or quarter the recipe just fine, though the amount of liquids tends to be the same due to needing time to simmer so keep that in mind>adding anchovies while browning the meat is kind of a placebo but try if you're interested in some "natural MSG">red wine is ok but I find it overpowers the aromatics and the stock. Try if you want but I'm not really a fan>works well as a base for lasagna but I'm lazy and just stick to tossing it in a pan with some pasta>adding fish sauce or chicken livers is a big fucking meme, don't do it.>some people add cream or milk and reduce it before simmering; I find that you get enough dairy creaminess from just adding some butter at the end but feel free to add a splash if you want, doesn't really do much>fresh garlic kind of gets lost in the sauce and you risk burning it early on, so I just use some quality granulated for a hint, not really worth the effort to peel a bunch IMO>highly recommend the finishing steps at the end re: italian parsley, fresh OO, and parm. Brightens it up just a bit>if you can't find italian sausage, plain ground pork is fine so long as you add some fennel and chili flakes while browning. >Insanely good with gnocchi if you can be fucked to make some fresh. Considering the cook time, could be worth the effort>if you make this with penne I hate you don't come over for pasta nightI've been making this for a long time now and never have any complaints. good luck co/ck/s
I'd eat your spaghetti, OP.https://www.youtube.com/watch?v=uDwPIon8hVA
>>21681425dried spaghettieggs + pecorino romano + pepper
my sauce uses onion, carrot, bell pepper, what else could i add or swap out with
>>21681425I make my Italian friend suffer by frying my leftover spaghetti bolognese in butterPretty good shit, but whenever I bring it up to non-germans I get looks
>>21681425>cook spaghetti normally in boiling water>for the sauce oil, tomato and tons of tunaI can swim in it, been my favourite dish since i was a kid
>>21684173Your friend is a retard, next time put in an egg before frying and you get a pasta omelette. It's a dish we do with leftovers
>>21683972hot peppers, garlic, celery, celeriac, bay, oregano, basil, rosemary, fennel seed or bulb, something pecorino-esque, something mascarpone-ish, something mozzarelly, ground meat, sausage, cubed meat, anchovies...It really doesn't matter what some train enthusiast's drunken grandmother said to him once while she was ashing her pall mall into some pasta water, pasta is just a starchy vehicle for other things that you want to put in your mouth. Some shapes and dough types are better for certain jobs than others, but they are all just a calorically dense way to get something else into your mouth.
The TRICK is to combine the noodles in the sauce and simmer for five minutes, not dump it on unflavored noodles.
>>21684707The noodles already have flavor, they're noodle flavor.
25 minutes in the microwave
>>21681425saute onion, garlic, celery and carrotadd hot italian sausage and brownadd 1 large can tomatoe sauce one small can diced tomatoesadd seasonings and simmer about 1 hourcook noods and add to sauce making sure to get some pasta water in therethoroughly combine pasta and noods. cover and let rest 5 minutes top with parm
>>21685589mmm, lightly salted flour, NOW WITH EGG!
>>21685629No pun intended, but hell yeah.
>>21681425>italian sausage removed from casing and diced red onion into a saucepan with OO on medium high>add salt and red pepper flakes (and optional garlic)>when all sausage is cooked through add a blob of tomato paste and some basil stems if you got em>let tomato paste get toasty in olive oil and deglaze with red wine when it starts to stick>add a big can of crushed tomatoes and a lil squirt of anchovy paste (NOT OPTIONAL) and some nduja and/or calabrian chilies (optional)>simmer for 20 minutes minimum>add a fat blob of ricotta (optional)>put pasta on to boil (my go-to for this sauce is shells because they hold all the little bits of sausage)>once it's almost al dente grab a coffee mug of pasta water and then drain and add pasta to sauce>add pasta water a little at a time to achieve desired consistency and pasta doneness>top with pecorino romanoIf nothing else just get a tube of anchovy paste or fillets and add it to a jarred sauce. It sounds weird but it won't taste fishy at all but the sauce will taste like it was cooked for hours
Creamette thin spaghettiWhole Foods Organic MarinaraA little olive oil with a few shakes of Cajun seasoning and Italian seasoning and a pinch of msg.
>>21681435>If your strained tomato tastes too acidic add small amounts of baking soda to reduce acidity.Or just let it simmer for 15-20 min instead of 5.
>>21685731I want dinner now not a quarter/third of a whole entire hour laterCan you THINK before hitting post next time, pal?K thanks ~
>>21684707Is this bait? This must be bait.
>>21685736Sorry, didn't mean to come off so douchey. I did notice that tomatoes demand their time to give their best. Sometimes you just want to take it slow and enjoy the process, cooking can be very therapeutic. I like cooking, I hope you do too.
>>21685731That fucks with the flavor of the sauce. You want minimal simmering to retain the freshness of the toms. If you simmer too long it gets too stewy and flat for me, but if you love that more power to yah champ.
>>21685736is it really that hard to think ahead a little bit and start cooking earlier? I'll answer for you, no, it's not.
>>21681425i hate new jersey italian so much
>>21685691>sausage>pecorino>still add saltWas it really necessary? I don't add salt at all when i use sausages to be honest
>>21685634It needs something.maybe some salt-cured pig jowls and some salt-preserved curdled sheeps milk... a bit more egg. Oh, and a metric fucktonne of the boiled and dried stone fruits of a Southeast Asian vine.
For me, it's the Chef.
>>21686603Joey Boiardi is a god. A bloated, dead god of pasta-stuffed pinatas, but a god nonetheless.
>>21686746you write like a poet
>>21687276Canned slop really turbocharges my muse.
>>21685781I like the product of cooking, if you know what I mean. You know, like, the fruits of the labor.>>21685785Hunger has little to do with thinking, genious.
