***JJR4884's Pasta Bolognese DIY***

I saw this thread, tried cumin in the sauce. big thumbs up there! Adds a bunch of great flavor to the beef. The red wine is a nice touch too. Thanks for sharing!

Originally Posted by albeee

damn thats pretty fast for a bolognese. gotta try it sometime. any more quick pasta recipes? or white pizza yummmmm...anything with alfredo sauce

Dude i have the best/easiest recipe for Alfredo

Get two packages of fettucini... one regular and one spinach
Split them in half that way you still have one pound of pasta... just mixed

for the alfredo sauce...

saute some garlic
add a stick of butter, let it melt
add a pint of light cream (make sure its light)
salt and pepper
stir frequently with a wisk

at the end right before you are ready to toss with the pasta, add:
1 tbsp of chopped basil
1 tbsp of chopped parsley


Toss with the pasta

2 things to keep in mind

You will need to continue to toss this as you serve.... I HATE thick alfredo... it is clumpy, disgusting.... blah.... so with the light cream it is definitely looser. Problem is, the top layer of the pasta will be significantely drier than the bottom.... nothing a quick toss can fix

secondly, after you toss it up, taste it before you serve it. i can guarantee that you'll need some salt... happens to me every time. you can substitute grated cheese if you wish

have fun

Originally Posted by Rush4theYehO

I saw this thread, tried cumin in the sauce. big thumbs up there! Adds a bunch of great flavor to the beef. The red wine is a nice touch too. Thanks for sharing!

good to see you enjoyed it
anytime man, its my pleasure

Any recipe for garlic bread with the little green stuff on it? What are those anyway?

Originally Posted by Breyton-BMW

Any recipe for garlic bread with the little green stuff on it? What are those anyway?

bruschetta?

anyways i'll simmer some chopped garlic in oil on low heat for an hour or so, extract all that flavor out without burning it :thumbsup?

use that oil to brush on some sliced bread (1 cm thick)
add some salt and pepper, throw in the oven at like 300 for about 10 minutes or until a little chrispy (no, not chrisspy )

take out and let cool al little bit, and you're all se
FYI, i only use the oil to brush on
if you want to use that chopped garlic, you can put that on as well

Originally Posted by JJR4884

bruschetta?

anyways i'll simmer some chopped garlic in oil on low heat for an hour or so, extract all that flavor out without burning it :thumbsup?

use that oil to brush on some sliced bread (1 cm thick)
add some salt and pepper, throw in the oven at like 300 for about 10 minutes or until a little chrispy (no, not chrisspy )

take out and let cool al little bit, and you're all se
FYI, i only use the oil to brush on
if you want to use that chopped garlic, you can put that on as well

Thanks JJ. I'm gonna try this tonight.

home made italian bread with home made italian olive oil

with pasta bolognese of coarse!

course

but ya, nothing beats a nice linguini bolognese, then a nice hard crusted italian bread to scoop up the meat/sauce

omfg

Originally Posted by Breyton-BMW

Thanks JJ. I'm gonna try this tonight.

have fun

remember, once you feel it getting a little crispy, take it out
i eat this fairly room temp, so if you let it sit out for 10-15 minutes after the oven, the air exposure will continue making the bread a little more firm/crispy

guess what i had for breakfast

my grandfather Home made caciocavallo melted on home made bread!!

seriously my favorite ever cheese

omg that looks soooooooo good

i'll cumin your pasta bolognese.

Originally Posted by DME46

i'll cumin your pasta bolognese.

Originally Posted by JJR4884

thats right, laura rewarded me with her brown eye, it was delicious

guys

oh really?


hahaha.

I have tried cumin in tomato sauce, I don't care for it much.


We make pasta at least once a week, I have a really quick and inexpensive recipe.

First thing I do is get a pot on for the pasta, I always use a lot of water, so it takes a while to get going. Also remember to salt the water liberally.

For the sauce, I let the cans of tomato be my limiting agents, so this is for one can of tomatoes....

one medium onion, sometimes I use a red onion-- diced
about five good cloves of garlic smashed and chopped- love garlic
sometimes some carrot diced

all of this goes in the pot with a good amount of evoo, more than I would use if I were just cooking the onions/garlic/carrot since the oil will flavor the rest of the sauce. If I am adding meat to the sauce I add it now to cook with the onions.

Salt.

Once this is going well, I will throw in some crushed red pepper flakes and dried spices. The Fresh Market sells an italian seasoning mix that is rosemary, parsley, oregano, basil and marjoram. I like to get those in early because the hot oil really opens the spices up an fries them a bit, and in return they flavor the oil. It really helps to disperse the flavors evenly throughout the sauce.

Then I dump in a can of crushed tomatoes, san marzano if I have them. Let the tomatoes cook a bit to round off the harsh edge of the flavor and to get the oil dispersed around. Many times I will add some alcohol, sometimes wine, sometimes vodka, to help with the alcohol soluble flavors of tomatoes- often overlooked.

By now, hopefully the pasta is a bit under perfect, so I will drain it and dump it into the sauce to let it finish up in the sauce.


This usually takes about 30-45 minutes in total, so it's pretty fast.

Originally Posted by davidwarren

oh really?


hahaha.

I have tried cumin in tomato sauce, I don't care for it much.


We make pasta at least once a week, I have a really quick and inexpensive recipe.

First thing I do is get a pot on for the pasta, I always use a lot of water, so it takes a while to get going. Also remember to salt the water liberally.

For the sauce, I let the cans of tomato be my limiting agents, so this is for one can of tomatoes....

one medium onion, sometimes I use a red onion-- diced
about five good cloves of garlic smashed and chopped- love garlic
sometimes some carrot diced

all of this goes in the pot with a good amount of evoo, more than I would use if I were just cooking the onions/garlic/carrot since the oil will flavor the rest of the sauce. If I am adding meat to the sauce I add it now to cook with the onions.

Salt.

Once this is going well, I will throw in some crushed red pepper flakes and dried spices. The Fresh Market sells an italian seasoning mix that is rosemary, parsley, oregano, basil and marjoram. I like to get those in early because the hot oil really opens the spices up an fries them a bit, and in return they flavor the oil. It really helps to disperse the flavors evenly throughout the sauce.

Then I dump in a can of crushed tomatoes, san marzano if I have them. Let the tomatoes cook a bit to round off the harsh edge of the flavor and to get the oil dispersed around. Many times I will add some alcohol, sometimes wine, sometimes vodka, to help with the alcohol soluble flavors of tomatoes- often overlooked.

By now, hopefully the pasta is a bit under perfect, so I will drain it and dump it into the sauce to let it finish up in the sauce.


This usually takes about 30-45 minutes in total, so it's pretty fast.

dave

thanks for the recipe
i never finished cooking pasta in the sauce before

i'll try it out definitely, thanks

Dude I made this a little over a week ago for my family and they were surprised at "how good of a cook" I was, lol. I added black olives in mine, was a nice touch. They asked me where I got my recipe. My response was "uhhh...E46Fanatics". I'll be trying that alfredo one you posted up there tonight!

Originally Posted by emretk

Dude I made this a little over a week ago for my family and they were surprised at "how good of a cook" I was, lol. I added black olives in mine, was a nice touch. They asked me where I got my recipe. My response was "uhhh...E46Fanatics". I'll be trying that alfredo one you posted up there tonight!

nice man, glad i could help

lemme know how that alfredo came out

I'd rather see the pasta separate and the sauce poured on top.

Originally Posted by mindofarock

I'd rather see the pasta separate and the sauce poured on top.

no

I made this recipe (bolognese) last night and it came out pretty good. I didn't add any red wine and I used a yellow onion instead of a shallot but it was still pretty tasty and very, very easy to make. Next time I might try to get some mortadella and some red wine .