Random pictures thread!

[VTR]

^^^


Looks delish!!!!!!!!!

[OnkelC]

I made a rather uncommon / traditional variant of Bolognese tonight, using no olive oil and just a hint of tomato puree:

[Ultramaroon]

You, sir, know how to live.

Props to your induction range as well.

[Ultramaroon]

[VTR]

[OnkelC]

[VTR]

[Hot Lava]

Still here Tcoat? Oh god NOOOOOOOOOOOOOO, cat finally did him in. We'll miss you T. Dibs on his meme collection.

[Tcoat]

Originally Posted by Hot Lava

Still here Tcoat? Oh god NOOOOOOOOOOOOOO, cat finally did him in. We'll miss you T. Dibs on his meme collection.

I don't want to go on the cart!

[Hot Lava]

Originally Posted by Tcoat

I don't want to go on the cart!

Nothing like the classics and I must say the very best comedy movie of all time.

[0351USMC]

Originally Posted by OnkelC

Oh, the irony!!!

[zman]

Sent from my iPhone using Tapatalk

[srizzors25]

Originally Posted by OnkelC

I made a rather uncommon / traditional variant of Bolognese tonight, using no olive oil and just a hint of tomato puree:

interesting how did it turn out? Was planning to make it tonight or tomorrow haha the first time I did it I didn't think it had enough tomato. Starting off the recipe felt like I was making a beef stew haha cooking down beef carrot onion in beef broth

what's your recipe? i like trying new things

[OnkelC]

Originally Posted by srizzors25

interesting how did it turn out? Was planning to make it tonight or tomorrow haha the first time I did it I didn't think it had enough tomato. Starting off the recipe felt like I was making a beef stew haha cooking down beef carrot onion in beef broth

what's your recipe? i like trying new things

sure
Traditional Bolognese recipe:
-a pound of mixed ground beef/pork
-one medium-sized carrot
-piece of celery root
- 400ml beef stock (chicken stock works as well)
- one medium sized onion
-a bay leaf
-250ml red wine
-triple concentrated tomato puree

fresh pasta of choice (I used a Bucatini variant, great bite)



First, get the pasta water going. Start a skillet or pot on 7/10 of heat and add a decent helping of butter:


Chop the carrot, celery root and onions and cube them:





Sautee the cubes for about 5minutes at medium heat and set aside:




Now add another generous helping of butter to the skillet and fry the ground beef until the juices are gone, then add the veggies:





Add the wine as well as the bay leaves and let it evaporate while occasionally stirring:



in the meantime, grate some Parmesan:



When the wine has evaporated, add the stock and the tomato puree. Let it simmer at low-med heat until it looks nice:



In the meantime, get the pasta boiled. fresh pasta should only take one to three minutes.
Drain the pasta and add to the skillet, serve and done





this variant provides a nice, broad and meaty taste with just the right amount of fruityness from the tomato puree.
Enjoy!