>Jar of pasta sauce
Thanks a lot taste.com
Can you guys teach me how to make bolognese sauce without cheating? What the fuck did people do before stock existed? I always see recipes calling for stock, what if you want to learn cooking from scratch?
google "how to make beef stock" you fucking idiot
and it specifically states a 700g jar of tomato sauce, meaning you can just use 700g of any sauce you make yourself
fucking hell how did you even find out how to get internet or post on this site?
Therefore, you look up how to make every ingredient. It's not difficult. If you found a recipe for what you want to make, you can find a recipe for fucking stock, one of the most simple and main stay ingredients on gourmet cooking.
>followed some recipe for madras curry
>recipe asked for jar/can of tomato sauce
>curry ended up tasting like tomato soup
why the fuck. tomato sauce can come in 80mL cans to 680mL cans.
Heat olive oil
Add chopped onions and crushed red pepper
Wait a minute before onions become transparent and add garlic
Add a little chicken stock and wait until it's reduced
Add crushed plum tomatoes from a can
Add salt to taste
Bring to a boil
Just as soon as the sauce starts bubbling, reduce heat to low
Simmer for however long you want (longer is better, I stick with 1 hour minimum)
Add whatever flavors you like (red wine, black pepper, seasoning, etc)
Only add fresh herbs when you're ready to plate your dish
That's why you add everything to taste. I never learned anything by following recipes exactly, I just use them to check ingredient pairings or cooking techniques if I wasn't sure if something would work.
Literally just google for recipes on all your stuff. Most shit is easy
Stock is mostly made from bones
Broth is from meat and fat and marrow, it's for flavor
outlines it well and teaches you the technique.
Veggie stock is easy as fuck, literally just save all your vegetable scraps and boil them with herbs, salt/pepper. Chicken is the same, use bones and shit. One anon had a brilliant idea of using those rotisserie chickens for broth since it costs like 4 bucks for the small ones.
As for your bolognese:
Carefull with all these puns, or I might have to take you into custardy