Let's do this shit.....
Aromatics.
Ran out of celery, so I'm using carrot, bell peppers, red onion, 1 habanero, 2 cloves garlic.
Spices: salt, pepper, oregano, rosemary, basil.
On the stove....
Like a fat bitch on a subway car in August....sweating.
>that basil
Marie is that you?
>>7394944
Nice SRK OP.
And now, the beef.
Turned up the heat and offset the aromatics, but didn't get it as browned as I wanted it.
Probably due to lack of alcohol.
>>7394974
>that basil
I grew that shit and dried it myself nigga!
Bout' a tbs of faggy plain "organic" tomato paste, IN!
No fucking vino on hand.
That's a damn shame.
This ragu is going to have some g'damn maters' in it, and they're going to be some San Marzano maters' that are going to get tossed in a blender before I add them to the pan.
IN THEY GO!!
Giver' a stir, add some water, and now it's time to simmer this bitch down a bit.
Time enough to make a beer run, and then it's time to make the pasta.
Stand by cu/ck/s...
>>7395034
do the meat in it's own pan or the oven. broiled hamburg is pretty great in a sauce
>>7395142
>do the meat in it's own pan
I think that's the way to go, as it's the easiest way to ensure it browns to your liking without burning the shit out of the aromatics.
Picked up a six of meme bier: pic related.
Now to make the tagliatelle......or fettuccine....
100g semolina
1 egg
dash of olive oil
Some don't use olive oil and just stick with the flour and egg mix. Some use AP flour instead of semolina. It's all good.
Mixing this shit up by hand, and then kneading it a bit till it's soft.
Too dry? Add some fuckin' water, or oil.
Too fuckin' wet? Add more semolina.
We can do without the stupid commentary
unfunny and reddit tier
>>7395260
Oh, that's right.
No sense of humor allowed.
I used two fingers on this dough the same way I use them on your mother.
>>7395323
Pic related.
this is a shitty thread and you aren't funny
Dough is soft and pliable.
Time to roll it out with the pen and cut it with a knife.
Scratch that, I'm using the machine.
>>7395323
the issue is that you aren't funny retard
>>7395067
Tomatoes out of season.
Minus 3 points
>>7395086
Browning the beef, then the aromatics, then the liquid. Good form.
Plus 3 points
>>7395334
Using a roller to make your pasta, because you're smart enough to know that it is more consistent than you.
Plus 2 points.
>>7395142
Separate pan is a bad plan.
You lose the fond, and you would lose 10 points too.
OP has done it correctly.
There's a fine line between a nice pliable dough and being too soft, and this dough is right at that edge. If anything, a little firmer is better as the machine will press it out.
It worked fine though.
>>7395482
all looks good so far
>>7395034
remove veg, turn up the heat, and brown your mince properly. you can dump the veg back in after. also as other poster pointed out, same pan is important for building fond. alcohol has NOTHING to do with browning, the wine flavour only adds depth to your sauce. you could just as well add red wine vinegar or a small amount of balsamic vinegar instead
>>7395491
>remove veg, turn up the heat, and brown your mince properly. you can dump the veg back in after. also as other poster pointed out, same pan is important for building fond.
That sounds like the best option.
The sauce is alright even if the meat doesn't get a good brown, but it's certainly not as good as it could be.
Pic related: out comes the pasta
And the pasta is done.
A little flour helps to keep it from sticking together.
That's 100g's of pasta, and I'll do about half of it for one meal and save the rest for later. I haven't kept it in the fridge longer than a day, but I know fresh doesn't keep the same way the store bought shit does.
If you can't find semolina, this works with AP flour as well.
Fresh pasta cooks FAST.
When you dump it in the pot, it will sink to the bottom, and it will float to the top within minutes, which means it's close to done. When it floats to the surface, test it for tenderness, and pull it when it's at the consistency you want.
Plated and garnished with a bit of grated Parmesan.
If I have enough sauce left over, I'll probably use it to make a lasagna from scratch.
>>7395542
Plating is plain but clean.
Final score: 82
>>7395542
god dang that looks good.
>>7395542
Who is this Bubba?
>>7395558
Tonight, I'm Bubba.
