So this is my redemption take – I basically took the ragù I had, transferred it back to the pot, simmered it for 1 more hour for it to become less watery and richer in its structure (you all ganged up on me in the comments for that before).
Sorry for using spaghetti again – my cupboard is clogged right now (no space for tagliatelle), so I used what I had.
It's definitely become better since yesterday!
by fr1q1ngs00per1e0n
3 Comments
It looks much better.
Shoutout to you for being receptive to the feedback.
Use spaghetti all you want, dude. That commenter telling you that tagliatelle was the only option is a total snob and he isn’t even right. Spaghetti and meat sauce (an American adaptation of bolognese) is a classic for a reason. Who cares.
You could use rigatoni, spaghetti, tagliatelle, farfalle rigate, penne rigate, papardelle, or whatever tf else and it would still be a fine ass pasta dish with a gorgeous looking sauce. You did good. Pat yourself on the back. Fuck the tagliatelle snob.
The sauce looks A LOT better, great job!
Next time try using a little less cheese, and if you like long pasta, go for pici!