File: recipe inside.swf-(1.37 MB, 550x400, Loop)
[_] are we making pasta today, too? Anonymous 02/20/20(Thu)19:24:57 No.3418827
>> [_] Anonymous 02/21/20(Fri)00:27:12 No.3418882
Pappardelle Bolognese for two
Use the fresh pasta, not dried... boil two fistfuls al dente.
Prepare meat base:
-mirepoix... finely chopped onions, carrots, and celery in a 2:1:1 ratio (roughly a quarter cup
total)
-meat... 1lbs 80/20 (or preference) ground beef
-2 or 3 strips of your favorite bacon (uncooked), chopped coarsely
combine above ingredients in a pot and brown over medium heat stirring frequently, ensuring beef
is fully browned and bacon fat becomes translucent.
The Bolognese sauce:
3-4 tablespoons olive oil in crazy hot pan, immediately drop in 2-3 smashed/chopped garlic
cloves, wait until garlic begins to singe;
add meat base and give a quick flip or two (or stir if not a pro linecook lol), add 3/4 to 1 cup
of your favorite marinara (depending on how juicy you want the sauce), and a good splash of heavy
cream ( not too much, you want the sauce blush, not rose);
flip a few more times (or stir, you pleb) and drop pasta in sauce pan;
Flip until pasta is coated, and plate.
Finish with a generous shaving of peccorino Romano and stick that shit in your mouth for maximum
YUM.
You better be hungry, this is a rib-sticker.
You can actually charge $25 - $30 a plate for this simple dish, and get it.
Garlic bread is extra, if you're a Sicilian bastard.
Presentation is everything.
