Would you ever make, or have you ever made, Chef Boiardi’s original sauce?It has no garlic, owing to the region of Italy that he was originally from, but I have to say the recipe looks great overall and I like the idea of precheesing and prebuttering the pasta.https://www.tastinghistory.com/recipes/chefboyardee
>>22087749I saw that video too and even based on his photo it looks like an excellent plate of spaghetti. I do want to try it considering how simple it is.
>>22087749I thought you were supposed to put the pasta in the sauce first.
>>22087749Carrot?
>>22087799Cuts out some of the acidity with sweetness without having to add table sugar. Also, texture is nice.
>>22087749i have no desire to copy recipes.
>>22087799carrot in spaghetti sauce is great.
>>22087799yes
>>22087835If you cook then you're copying recipes constantly, whether you know it or not.
No garlic? Get outta heeeerrreee!
>>22087835dumbest sentiment I've seen on this board in a while
>>22087799You have seriously not heard of bolognese?
>>22087835Wendy's copycat chili is one of my favorite recipes of all time. I make the stuff almost weekly.
>>22087749>white garlic of Piacenza officially registered by the Italian gov as a traditional agricultural product>garlic from Voghierarecognised by the European Union as a PDO>garlic from Polesinerecognised by the European Union as a PDOThe guy's from the world's garlic capital.>>22087769You're right.>>22087799>>22087808The real issues are: -far too much onion (too much sugar)-no celery (no earthiness)-not specifying you need beef from the neck from a race with a decent amount of intramuscular fat-slicing basil and cooking it too long (it oxidises)-you need wild mushrooms and you need to simmer them over low heat before adding the tomatoes.-you need to simmer the tomatoes as well-bringing the sauce to a boil causes proteins to curl up and go dry. It's by far the dumbest suggestion in the recipe.-not a stupid error but a crucial one nonetheless: you need to simmer this shit for 4 hours minimum. tomatoes need that long to develop their flavour. either you buy them precooked correctly or don't bother trying to make the recipe.I'm curious. Who is this guy and what's this website about? Neither of them understand basic cooking.
>>22087910he was an Italian immigrant who made a canned spaghetti sauce
>>22087910Almost everything you posted is wrong. Great job!
>>22087906currently the most homosexual image on this board
>getting triggered on a food boardStay on topic
>>22087749It sounds like an excellent recipe. Kinda a lot of oil but I bet it cooks down
>>22087910It's kinda wild to be this blatantly pedantic and wrong at the same time if this isnt bait.
>>22087906cool hi-point and machine gunis that an ak?
>>22087749Man I just made spaghetti with bolognese for dinner and knocked it out of the park. Praise God...80/20 beef, no draining. light dusting of basil, thyme, Italian hearb mix while the beef is browning. Several cloves of garlic, onion powder (ran out of onions).1.5 chopped habanero peppers. 1 seeded, dried guajillo chopped up (must be guajillo. These have a special fruity flavor). some Clamato juice and worcesterchire in there to wet it all up and help pull the flavors of the rest of the seasonings.A good amount of sabatino black truffle zest powder, some black pepper, MSG, and a dusting of badia complete.a bunch of lightly blended cherry tomatoes and fresh cilantroMore clamato juice and some Ragu meat flavored tomato sauce.about 1tsp of buldak sauce, very light sprinkle of scotch bonnet powder.NO salt because there's plenty of sodium in the clamato, sabatino's, and badia complete.let it all simmer on low heat while you boil some thin spaghetti.when the spaghetti is done, serve it in a bowl and put some of the pasta water in there. Top it with the meatsauce, top that with some PR cheese... and welcome to heaven
>>22087878incorrect.see, i'd have to follow the recipe to copy it.by just instinctually knowing what tastes good i don' t ever have to read anything written down by other cooks.it's a gift.
