Thoughts on this take on classic Italian-American Sunday gra

sauce looks too watery. needs more tomato paste.

>>8423485
>all those carbs

>>8423485
I would do unspeakable things just to eat that plate of hot garbage with Deaner for one night

>>8423485

If it's good enough for fat Lenny it's good enough for me.

pasta is NINE fucking minutes to al dente, not 12.

penne is objectively the worst pasta.

otherwise, this seems fine, it's pretty standard red sauce and meat recipe, it will taste great, just make sure have it with a salad and go for a run later

File: Un54d.jpg (108KB, 755x755px) Image search: [Google]

108KB, 755x755px

>>8425072
>penne is objectively the worst pasta.
No. That would be bow tie Farfalle pasta.

>>8425072
>pasta is NINE fucking minutes to al dente, not 12.

That depends entirely on the type of pasta being cooked. Some shapes cook much quicker than others.

>>8424255
It shouldn't be too thick for that recipe. It needs to be thin and plentiful enough to slow-cook over 5 lbs of meat in a large pot, which generally takes an hour per pound.

>>8425229
>NINE fucking minutes
Try fresh pasta at least once in your life.

>>8423485
Based Deaner

>>8426618
dried was specified and nobody makes fresh pasta for this

>>8424717
>>8424738
>>8426670
Mickey admits right off the bat that this recipe is bullshit. He said in the first paragraph that you never tell the truth, then he told you to suatee the basil and add half of it to the not-yet-warm pot of sauce. His sauce is probably very tasty, but this recipe is a clear misdirection.