/ck/ - Food & Cooking

1 pound Ground Italian sausage
1 pound ground beef
1 large onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) diced tomatoes
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon sugar
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano

In a large skillet, cook the sausage, beef, onion, celery and garlic in oil over medium heat until meat is no longer pink; drain. In a 4-qt. slow cooker, combine the diced tomatoes, tomato soup, mushrooms, tomato sauce, tomato paste, sugar and seasonings. Stir in sausage mixture.
Cover and cook on low for 6-8 hours or until flavors are blended. Serve over spaghetti noodles

>>11186450
>Stove, ON
>Pot. BOILING!
>Get that water rippling hot
>Garlic Salt IN
>Spageht IN
>Twisty turny whirly dirly
>STRAIN!
>Butter, IN
>Refined Olive Oil, IN
>Plate
>Parmesan, ON
>Pepper, CRACKED
>Eat.

>>11186470
The sausage and beef go into my meatballs.

>>11186474
>no SPAGHETTI SAUCE. DONE.
C'MERE YOU.

pasta

/thread

>>11186450
>hunts sauce
Based and Redpilled senpai.

>>11186509
I used to use contadina. Hunts is definitely the better paste.

>>11186450
I don't usually make sauce, I usually just buy a bottle of Ragu, but I once ran out and made a sauce that was actually pretty good, didn't have much in the way of ingrediants so I had to improvise some.

1 can tomato paste
1/4 cup of ketchup
some italian seasoning
garlic salt
water to thin it out

turned out pretty good, if I had better ingrediants i would have used real garlic i think.

muir glen roasted diced tomatoes
onion
garlic
tomato paste
anchovy paste
basil
salt
red pepper
italian seasoning
garlic powder

i always blend then sieve the tomatoes because i hate the fibrous bits, so noticeable after refrigerating

>>11186450
ingredients, IN!

>>11186530
>>11186526

>>11186526
ketchup
I should try this sometime. you can eliminate the sugar. I'm curious as to how it would taste.

for me pasta is a quick weeknight meal and i keep it simple

1 28oz can crushed tomato
shredded chicken
shredded carrot
chicken broth
garlic
thyme
crushed hot pepper flakes

Sautee the garlic for a little bit and then toss everything else in. Boil some penne.

>>11186490
I don't like tomatoes, they're slime-ee.
My spaheet sauce is basic and tasty.
Butter, Oil, Cheese, Pepper.

>>11186560
sounds alfredo-ish

>>11186450
3 parts ragu to 1 part sugar

>>11186567
what kind of Ragu though? Isn't there like 8 of them?

>>11186450
this is a comf-tea thread

>>11186509
>>11186522
Based

>>11186573
whichever is on sale

>>11186584
nice

4 28 oz cans crushed San Marzano tomatoes
2 tbsp EVOO
1 tbsp butter
8 cloves garlic
1 sprig of basil
1 tbsp chopped parsley
2 tbsp dried oregano
1 tbsp crushed red pepper
1 carrot
1 onion

I think that's everything. Put it all together just right and you get...

>>11186450
>olive oil in pan, saute onion, carrot, celery, shallot, minced chili pepper, eventually garlic
>deglaze with red wine, add chicken stock (much more than you think you need)
>salt, black pepper, oregano, basil, cayenne, turmeric
>simmer for at least 35 minutes

You can start by browning any meat and setting aside, adjust fat accordingly.

>>11186602
Oh, I forgot to mention the large can of good crushed tomatoes

OP here and I have never heard of carrots in sauce before. i will definitely try it next time.

>>11186761

dinner related

>>11186761
Mirepoix, motherfucker.

>>11186784
oh yeah. Never thought of using it in spaghetti saucc

>>11186773
i want a better picture

>Want to make meatballs
>Veal is fucking 2 and half times as expensive as beef

Guess its another ground beef / sausage mix meatball

>>11186450
Spaghetti

>>11186474
Absolute faggot

>>11186522
That way you can be sure of the sodium content.

>>11186543
I suspect it would taste like ketchup

Grated overripe tomatoes
Garlic sliced
Lots of olive oil
Little grated onion
Splash of wine and pinch of sugar
Salt, black pepper and red peper flakes
Oregano and a bay leaf
Fresh basil right at the end

>>11186530
>>11186535
>>11186573
>never cleaning that paste off the rim before it gets hot

>>11186761
I just put them into the sauce while it simmers to impart sweetness. I take them out after it's cooked.

I don't like big chunks of veggies in my sauce.

>>11187028
do you have a restaurant-grade or electric grater or something anon?

>>11187056
Just roll up your sleeves and grate, it takes 1 and a half minute for 5 tomatoes and the onion after I got the technique down

here is my carbonara

>bacon
>onions
>garlic
>mushrooms
fry and add cream, let it simmer or a minute or two, serve with spaghetti and possibly parmesan powder

its as if you are eating god himself

>>11186481
>wisconsin """""""parmesan"""""""

>>11187075
I'm irrationally afraid of graters anon. I feel like I'd need to wear those meat cutting gloves before I start.

>>11187095
>no fucking egg
Kill yourself. I'm not even going to comment on the cream because I'm fine with adding richness if you can make it work and balance it, but carbonara is based on a tempered egg/oil/cheese emulsion for the sauce.

>>11187144
Yeah I get a minor injury on my knuckle every 4th time I use it, itnothing though, at least my own grater doesnt seem very dangerous

>>11187148
>tfw cannot fucking make carbonara

I can make the sauce just fine, but trying to make it in the same pan as the noodles it always goes to shit. Closest I got was getting it nearly perfect, but it started to clump after I served it. I thought about just making the sauce separately but it clumps the second it hits the hot noodles. Am I just retarded? Why is this so hard?

I have a bunch of 6 ounce cans of tomato paste lying around. What can I make that uses a lot of paste at once? I usually use it a tablespoon or two at a time in stews ans currys so I'm kind of at a loss here.

>>11187169
Your noodles are too hot.

>>11186450

Tomato, salt, fresh basil, fresh oregano, garlic.


Never use garlic salt you absolute retard. Adding more ingredients wont make your slop better. Stop mixing random crap in till you cant make this basic sauce taste right. If you cant, get better ingredients.

>>11187196
>noodles

>>11187169
>>11187196
>>11187148

Wiat I also cannot make fucking carbonara. My eggs curdle every fucking time, and the pan is cool enough for me to touch with my finger. I seriously can't get a "clean" looking carbonara.

Someone halps.

>>11187246
MORE MOVEMENT
EGGS SHOULD BE BEATEN WELL
ADD SPLASHES OF PASTA WATER
NO CREAM
YOUR PAN IS TOO HOT, GET FINGERS

>>11187201
where the fuck do you see garlic salt in that pic you dumbfuck?

>>11187279

About half the posts in the thread add garlic salt.

>>11187290
the post I responded to was directed at me.

>>11187290
>About half the posts in the thread
LITERALLY TWO

>>11187256
>pasta water
Holy shit... I've always thought this was a meme. I don't use cream, bleh.

Bought to try the water and see if it comes out cash.

>>11187297
>>11187310

Is this some kind of boring bait attempt or youre just thin skinned about someone telling you not to use fucking garlic powder.

>>11187322
again, please point out the garlic salt or garlic powder in the OP image

>11187330

Alright, so its baiting,

>>11187322
>you
I'm just pointing out that you seem to think it's rampant and only two anons mentioned it. I agree that garlic salt is retarded, but now we're arguing because you had to go and be a faggot.

>>11186450
not monser energy you sick fuck

>>11186450
• 1 lb Spaghetti Pasta
• 1.5lb Lean Ground Beef
• Salt, Black Pepper, Garlic Powder, Steak Dust
• 28 oz can Whole Peeled Tomatoes, medium blend in food processor
• 15 oz can Tomato Sauce (Hunt’s, Muir Glen)
• 2 Small fresh tomatoes, chopped
• 6 oz assorted white mushrooms, chopped in food processor
• 4 oz Baby Portabella mushrooms, chopped in food processor
• 2 green Bell Pepper, chopped in food processor (red = too sweet. Orange or yellow?)
• 2medium Spanish Onion, chopped in food processor
• 3 Cloves Garlic minced/pressed
• 1 tsp Red pepper flakes
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ to 1 cup reserved pasta cooking water

- In 7qt dutch over, Sautee ground beef over medium-high heat with salt, pepper, garlic powder / steak dust (optional). Try to get a good sear on side that hits pan first before breaking meat up with spatula. Cook approx. 4-5 mins until pink is nearly all gone
- Add chopped onions & garlic into beef. Cook over medium-high heat 4-5 minutes until onions soften
- Add chopped mushrooms & green peppers into meat mixture along with a little salt & pepper. Reduce heat to medium and cook another 5-6 minutes until green peppers begin to soften
-Add tomato products, pepper flakes, basil, oregano, thyme

>>11187399
What? no garlic salt? pffsh.

>>11187399
what the fuck is steak dust?

>>11187495
flyover shitspice

t. Texan

>>11187495
This stuff

>>11187504
>>11187507
ok then

Olive oil
Red wine
Diced tomatoes
Garlic (liquefied in pan)
3 onions
Veal
Beef
Pork (that's where the flavor is)

>>11186474
No
>SPAGET. DONE.

You done goofed son, give me your chef jacket.

no idea about the portions but ...

tomato sauce :
canned pureed tomatoes
tomato paste

eggplant, onion, celery, lots of garlic, zuchinni and carrots

a couple habaneros for extra heat

usually i eat it with ground beef


white sauce :

butter, flour, garlic powder, basil, oregano, milk

mushrooms, red/green peppers for contrast and dried tomatoes

usually i add some chorizo or sausage top

>>11187548
fucking shit. you're fucknig right.
*hands back shitty cum stained jacket*

>enjoying eating pasta
what are you 5 years old

>>11186450
Dog semen

>>11186450
>canned tomatoes
>black pepper
>close my eyes and choose whatever herb I grasp first
>bit of paprika for the kick

Done.

>>11186450
Spaghetti.

>>11186450
1-2 onions
3 garlic cloves
1/2 kilo ground beef
1 carrot
2 celery sticks
2 cans San Marzano tomatoes
1 cup beef broth
1/2 bottle of white wine
1/4 liter cream
bay leaves
oregano
basil
thyme
rosemary
majoram
olive oil
butter
salt
pepper

I tried to put anchovy paste in mine once but it smelled like fish food so I was afraid to put in more than a tiny bit. do they sell more fermented stuff?

crushed tomatos, tomato paste, basil, oregano, sauteed onion, garlic, red wine, black pepper, ground beef. sometimes capers. sometimes kalamata olives. sometimes wine vinegar. bay leaf if i can remember, which is never.

>>11192239
fuck fuck fuck fuck
extra virgin olive oil too.

>>11186526
>
1 can tomato paste
1/4 cup of ketchup
some italian seasoning
garlic salt
water to thin it out
>/ck/ Food and Cooking

Compliments canned tomato sauce, salt, pepper and beans.

I'm poor.

>>11186450
garlic
olive oil
onion
carrot
celery
ground beef
ground pork
dried herbs (primarily basil and oregano)
tinned san marzano tomatoes
tomato passata
chicken stock
ground cumin
salt
pepper
red wine
occasionally a little soy sauce
fresh parsley

>>11186450
who the fuck buys canned tomato paste?
you need so little of it & it's rich as fuck so if you're putting a whole one of those in your base is gonna be so fucking oily & strong

that's some nasty shit OP

>>11193643
You can get like 1 or 2 oz cans or something. I usually make a litre or something of sauce at a time as well.