just made and ate the best spaghetti that I've ever had in my life.all I can say is, every bolognese and meat sauce recipe out there is bullshit. browning and breaking up ground meat in a pan first to make the sauce is absolute bullshit because it just results in rubbery bits of ground meat and I didn't do that to make this spaghetti.I know that some of you might already know the trick that was done to get the most tender meat sauce ever. i'm just curious to see if anyone else knows.
>>21824236Spaghetti is is a type of pasta.
The longer a bolognaise simmers the better it becomes.The best ones are prepared a da before and then cook on low the whole night.
>>21824236I'm sorry that you have no money.
your life must be very sad that you have to create imaginary secret recipes as your only manner of feeling superior to anyone. also I'm pretty sure I've seen this thread before but with minor thematic changes. if so then you're truly pathetic.
>>21824245How do you make sure it doesn't dry out and burn throughout the night?
>>21824286Same with anything else cooked like that, which is to make sure that you have enough liquid that it doesn't cook down to nothing between the times you'll be checking on it.
>>21824290How do you make sure you have enough liquid that it doesn't dry out without risking making it an extremely watery failure?Legitimately asking, I've never cooked anything over that kind of timeframe, especially without occasionally peeking to see how it's going
>>21824236spaghet
>>21824286You just want to make it barely simmer. In that state it does not lose much water when the lid is on.
>>21824236>it just results in rubbery bits of ground meatskill issue.
>>21824245>>21824292there's no point doing it with a bolognese. the flavor won't get better after 6 hours. on the contrary the texture of the meat will get worse and the ideal "maximum" cooking time for the soffritto is 3 hours.
>>21824236That looks like uttershitem8
>>21824245>bolognaiseMight want to learn to actually spell it before giving out advice, chef.
>>21824236>browning and breaking up ground meat in a pan first to make the sauce is absolute bullshit because it just results in rubbery bits of ground meatturn the heat up fucktard
Fusilli are the best pasta, spaghetti can't into sauce.
>>21824236Move to fucking Argentina. I can't imagine living in a country with cows so utterly dogshit you have to undercook ground beef. There's also some decent Italian-ish food even if most of it is hot garbage so you can probably learn how to cook less dogshit pasta while your body recovers from the humanitarian crisis your diet is.
>>21824466Very constructive post albeit you could make it shorter by saying: just be rich.
>>21824236It's dry and greasy. You need to add pasta water to emulsify the fats better. Wait until your meat sauce reduces to the point the oil starts to pool on the surface then combine meat sauce with pasta water and your pasta then stir it up until it thickens. Try that technique and you'll have the best pasta in your life again.
>>21824236Respectfully that looks fucking awful mate. How do you manage to fuck up spaghetti bog?
>>21824248>seething fast food shill
>>21824236>no carrotsDropped
>>21824245>westoid cooking takes 6-12 hoursThis is why your foids refuse to learn to cook. This is also why fastfood took over.
>>21824245Shitalian faggot
>>21824236>no carrotsBased
>>21824236Let me guessYou used a bay leaf
>>21824245I did not had to slow cook it for the a long time.>>21824375>Cook the meat at a hotter temperature.That will just result in rubbery ground meat.>>21824466>Use high quality meat.Being able to make something delicious from basic ingredients an important part of cooking. Only being able to cook something good if the ingredients are expensive is an excuse.>>21824556It was absolutely moist and extremely flavorful. Don't let my shitty photo fool you.>>21825431No.
