Hello /ck/
I'll be making some pasta with minced meat and a cream sauce, how should I spice it up? I'd like to try something different.
>>7714080
Try making a white bolognese: http://cooking.nytimes.com/recipes/11111-rigatoni-with-white-bolognese
nice 'go 'za, OP
>>7714084
>minced meat
It's called hamburger
>>7714149
its ground beef. No store will label it as "hamburger"
>>7714159
Ground chuck, ground beef, hamburger... All commonly labeled in the States. I have never seen "minced beef," however.
>>7714168
Why should we care what a second world country calls it?
>>7714080
Is that Chicago style pizza?
>>7714232
oh look more europoor obsession
Parsley, Dill, and some Dijon or Seeded Mustard.
Not the best match for beef, but since you're doing a cream sauce you want to keep the flavours mild.
Would you use a curry powder in your sauce? Or a stroganoff would match best with beef too.
Hijacking this thread since my question isn't worth a new one
I have green peas, spinach and cabbage, which one works best with tomato sauce for pasta?
>>7714270
Peas and Spinach.
Cook Cabbage by itself and blend with parmesan or cream to have it with bread on the side.
>>7714250
Morbid curiosity is not the same as an obsession, Ameritard.
>>7714250
>thinking I'm European
Okay, now I KNOW you're white trash
>>7714388
Thanks that's what I guessed, but don't to ruin it. I'm gonna do spinach and peas in the sauce and see what happens
>>7714468
Add garlic too and some chilies.
I always put some 'men on my 'ta. Gives it a nice tangy aftertaste and if anyone asks I just tell 'en it's cream.
try adding salt i find it is nice
