Getting rid of some leftovers.
First I cooked down the soffrito.
tbc.
Made a basic sauce base with beef stock, pasatta and tomatoes.
Season it with minced garlic, oregano and paprika.
Made some 50/50 beef pork meatballs with crushed crackers and chili powders
Browning them off in bacon fat with a dusting of corn flower.
/ck/ is slow today, gonna sit back with a coffee while the meatballs brown off.
Trying to get a good 'mallard reactor' on the meat. :^)
>>7158809
How did you make your meatballs? They look, how should I say it, surprisingly turgid.
>>7158841
ground beef and pork.
put some crackers in the blender with salt and pepper and chili.
form into balls and put in the refrigerator for an hour.
Dumped the lot into the pot.
>>7158841
I should add because this is a slow cook to allow the sauce to cook down and the flavour to develop you can sqeeze the meatballs quite tight.
If you were grilling them they'd need to be a lot looser.
>>7158875
Looks good as hell OP, did you use canned tomatoes for the sauce or just the stock along with tomatosauce? Would eat bro, how long are you letting it simmer for?
Is there pasta coming? Sounds good but Ive never had it like this, last week someone brought the crock pot with grape jelly bbq sauce and frozen meatballs.
>>7158892
There's a few skinned and deseeded tomatoes in there but not many.
It's going to get 4 to 6 hours.
>pic related: the only 3 knives I have ever needed in the kitchen.
>>7158904
>3 knives luxury
I cut everything in my kitchen with a sharpened piece of floss and refridgerate my food by blowing on it, step it up you plebian
>>7158911
Thank you.
I'm generally /out/ and find I don't need more than these 3 for most tasks in the kitchen or indawoods. Maybe an axe on occasion.
Patience is a virtue.
This does not help when you're hungry and can smell your dinner cooking.
>>7158911
>plebian
plebeian.
#dictionary
>>7158940
>>>/reddit/
>>7158956
can they spell there?
here, have a dime, anon.
>>7158924
Anyway, seems the thread is degenerating to a shit-post fest.
I might post the finished dish later on if anyone cares.
Later.
>>7158986
floss guy here. Show me the money OP
>>7158986
Pony up, friend. This is looking good.
>>7159089
it'll be a few hours yet.
It was thickening up too fast so I cut it with some red wine and more garlic.
Turned out ok.
It could do with longer cooking time so the sauce thickens.
Should get better the more it's reheated.
>>7158771
>soffrito
But that is just a regular French mirepoix not the Italian Soffritto and not anywhere close to the Spanish Sofrito. Not sure which one you even meant it to be since you misspelled it both ways and either way its not sofrito or soffritto
>>7159297
I'll take your word for it, I'm not a chef by any means.
>>7159284
Looks good, friend. Did you toss it in a slow cooker or a Dutch Oven on the stove?
>>7158904
see you in /out/ bro.... moras errywurr
>>7159341
slow cooker mate.
Looks nice famblo, I'll try this tomorrow.
