Trying this out, i can post recipe but it turned out amazing for my second time cooking. First time using a less tomato based recipe.
by Remarkable-Issue-364
6 Comments
Remarkable-Issue-364
1. Prep the Veggies: Pulse 1 chopped onion, 1 chopped celery stalk, and 1 peeled, chopped carrot in a food processor until finely minced. 2. Cook the Beef: Heat 3 Tbsp olive oil in a large pot over medium heat. Add 1 lb ground beef (20% fat), breaking it into chunks, season with salt, and cook until browned but still slightly pink (6–8 minutes). Remove and set aside. 3. Cook Pancetta & Veggies: Wipe out the pot. Cook 3 oz chopped pancetta until crispy (6–8 minutes). Add the minced veggies and cook until very soft (6–8 minutes). 4. Simmer the Sauce: Return beef to the pot. Add 1 cup white wine and cook until mostly evaporated (12–15 minutes). Stir in ⅓ cup tomato paste, 1 bay leaf, and a pinch of nutmeg. Cook for 5 minutes. 5. Slow Cook: Add 2 cups chicken broth, 1 cup whole milk, and a pinch of salt. Reduce heat to low and simmer uncovered for 2–2½ hours, stirring occasionally. Add more broth if needed. Remove bay leaf and adjust seasoning. 6. Cook the Pasta: Boil 1 lb tagliatelle, pappardelle, or rigatoni in salted water until al dente. 7. Finish the Dish: Transfer pasta to the sauce with 1 cup pasta water and ½ cup grated Parmesan. Toss and cook until thickened (2 minutes). 8. Serve: Plate and top with more Parmesan.
pineappledumdum
Looks nice but definitely not spaghetti.
Remarkable-Issue-364
I meant tagliatelle** not spaghetti
_OneHappyDude
That looks really nice.
agmanning
This looks really legit. Well done.
Muppet83
Ah yes, spaghetti, that famously long flat noodle…
6 Comments
1. Prep the Veggies: Pulse 1 chopped onion, 1 chopped celery stalk, and 1 peeled, chopped carrot in a food processor until finely minced.
2. Cook the Beef: Heat 3 Tbsp olive oil in a large pot over medium heat. Add 1 lb ground beef (20% fat), breaking it into chunks, season with salt, and cook until browned but still slightly pink (6–8 minutes). Remove and set aside.
3. Cook Pancetta & Veggies: Wipe out the pot. Cook 3 oz chopped pancetta until crispy (6–8 minutes). Add the minced veggies and cook until very soft (6–8 minutes).
4. Simmer the Sauce: Return beef to the pot. Add 1 cup white wine and cook until mostly evaporated (12–15 minutes). Stir in ⅓ cup tomato paste, 1 bay leaf, and a pinch of nutmeg. Cook for 5 minutes.
5. Slow Cook: Add 2 cups chicken broth, 1 cup whole milk, and a pinch of salt. Reduce heat to low and simmer uncovered for 2–2½ hours, stirring occasionally. Add more broth if needed. Remove bay leaf and adjust seasoning.
6. Cook the Pasta: Boil 1 lb tagliatelle, pappardelle, or rigatoni in salted water until al dente.
7. Finish the Dish: Transfer pasta to the sauce with 1 cup pasta water and ½ cup grated Parmesan. Toss and cook until thickened (2 minutes).
8. Serve: Plate and top with more Parmesan.
Looks nice but definitely not spaghetti.
I meant tagliatelle** not spaghetti
That looks really nice.
This looks really legit. Well done.
Ah yes, spaghetti, that famously long flat noodle…