Just started recently making my own pasta and sauce and I’ll never go back
Just started recently making my own pasta and sauce and I’ll never go back
by Pyxis34
6 Comments
Pyxis34
For the ragu:
1: Sweat onion, carrot, celery in Dutch oven with olive oil and butter
2: Add 1 finely chopped garlic
3: Add 1.5 pounds of lean ground beef and cook until turning brown and mixed well with mirepoix.
4: Add salt, pepper, cayenne, nutmeg (I add generous amounts but do this to your taste)
5: Add 1.5 cups of milk and cook until gone
6: Add 2 cups of Sauvignon Blanc and cook until gone
7: Add two 28 oz cans of crushed San Marzano tomatoes, fill one can again with water and add as well
8: Simmer on very low heat for 6 hours or more
9: While sauce is simmering, finely chop basil and mix it with salted butter, until you make a compound basil butter. Store in fridge in wax paper until later.
10: Take a couple cubes of salted butter and cook it in a saucepot on medium, and add sifted flour
11: Stir milk into the mixture slowly until you make a bechamel of the consistency that you want. Add salt and nutmeg to taste and remove from the heat.
12: When the ragu is finished, remove from heat and add some of the bechamel into the ragu. This is to taste; I add just a small amount. Save the rest of the bechamel.
13: Add a couple slices of the basil butter compound back into the sauce and stir well until emulsified.
14: Toss with fresh tagliatelle. Save the rest of the ragu and bechamel for Lasagne.
Just_Eye2956
Yeah, it’s great fun and tastes wonderful. Did you use a pasta machine or flattened and cut it manually? Looks like you make great food too.
sheernada
My own pasta tasted doughy 🥲
DistributionQuiet701
Big liz in the 4th pic makes me want to slam one out now middle of work
HerrLouski
It’s addicting and very easy. We’re just starting to play with different flours now. We’ve used 50/50 semolina and AP but trying Semola tonight in place of AP.
itsfairadvantage
Did this a few years ago, and I’ll be honest: I went back.
There’s just so much good, reasonably priced pasta out there, both dried and fresh, and making it at home is a production. It can be fun and/or satisfying, but damn it’s a hassle.
6 Comments
For the ragu:
1: Sweat onion, carrot, celery in Dutch oven with olive oil and butter
2: Add 1 finely chopped garlic
3: Add 1.5 pounds of lean ground beef and cook until turning brown and mixed well with mirepoix.
4: Add salt, pepper, cayenne, nutmeg (I add generous amounts but do this to your taste)
5: Add 1.5 cups of milk and cook until gone
6: Add 2 cups of Sauvignon Blanc and cook until gone
7: Add two 28 oz cans of crushed San Marzano tomatoes, fill one can again with water and add as well
8: Simmer on very low heat for 6 hours or more
9: While sauce is simmering, finely chop basil and mix it with salted butter, until you make a compound basil butter. Store in fridge in wax paper until later.
10: Take a couple cubes of salted butter and cook it in a saucepot on medium, and add sifted flour
11: Stir milk into the mixture slowly until you make a bechamel of the consistency that you want. Add salt and nutmeg to taste and remove from the heat.
12: When the ragu is finished, remove from heat and add some of the bechamel into the ragu. This is to taste; I add just a small amount. Save the rest of the bechamel.
13: Add a couple slices of the basil butter compound back into the sauce and stir well until emulsified.
14: Toss with fresh tagliatelle. Save the rest of the ragu and bechamel for Lasagne.
Yeah, it’s great fun and tastes wonderful. Did you use a pasta machine or flattened and cut it manually? Looks like you make great food too.
My own pasta tasted doughy 🥲
Big liz in the 4th pic makes me want to slam one out now middle of work
It’s addicting and very easy. We’re just starting to play with different flours now. We’ve used 50/50 semolina and AP but trying Semola tonight in place of AP.
Did this a few years ago, and I’ll be honest: I went back.
There’s just so much good, reasonably priced pasta out there, both dried and fresh, and making it at home is a production. It can be fun and/or satisfying, but damn it’s a hassle.