I made my own pasta and bolognese yesterday. I think I know

you made spaghetti big fucking deal just call it what it is and google a recipe you gaylord

>>8575659
oh

YOU'VE MADE THIS THREAD ALREADY

>>8575687

I didn't know this was a thing.

File: redpack.jpg (26KB, 252x320px) Image search: [Google]

26KB, 252x320px

>>8575656
Pic related, or some decent canned San Marzano tomatoes.
>>8575659
>google a recipe you gaylord
^ This. Google a bunch of recipes, read the text of them for different tips, and use the ones that seem good.

>>8575656
More salt.
Either in the sauce or more salt when cooking the pasta.

>>8575656

The most common mistake is not simmering the sauce long enough. Next try increasing the amount of onion. Finally you can also try adding a bit more salt, but don't overdo it.

>>8575656
Salt, Msg, pepper, basil, oregano, parsley

www.google.com

>>8575656
>What makes bolognese good?

layers of flavor. and it's all about the technique+time and not so much about how much you put in it. go watch

https://www.youtube.com/watch?v=jMj8lNdFqV8

>>8575656
>I MAYD-AH AN AUTHENTICO BOWL-OH-NAYZ-EE

You made basic pasta with an even more basic sauce. Enough of this. No more.

>>8575656

It's all about opposites. You want to develop a good flavour profile OP.

Tomatoes are naturally acidic, so you need to add a touch of sugar into the mix to help mellow them out and create something that really pops. Two to three cups should be plenty. The onions are savory, so try adding something tart in there - I've always found three whole mandarins help (unpeeled, but smashed up a little). Finally, the beef is where you've really screwed the pooch. Beef is a poor man's meat, and horribly unsustainable. Try two parts unflavored tofu, one part desiccated coconut instead.

Alternatively, you could try following one of the several thousand recipes on Google. Search for 'spaghetti' - I'm sure you'll find something.

>>8575656
A couple of bay leafs, and I add some red wine. Chicken stock works well, as does salt and pepper. Make sure that you let it simmer for a long time

brown the meat very well
brown the soffrito thoroughly but gently
use milk, maybe stock
use a small quantity of flavourful tomatoes
anchovies, pancetta, chicken liver, parmesan rind, rosemary, garlic...
simmer and reduce for 3--6 hours until the sauce is very concentrated and an orange oil has split

File: Heinz-Spaghetti.png (86KB, 300x240px) Image search: [Google]

86KB, 300x240px

>>8576560

Alternatively

>>8575656
More salt, better quality tomatos, cook it longer.

File: gb.jpg (4KB, 118x150px) Image search: [Google]

4KB, 118x150px

>>8576539

>>8575656
Meat you fucking abortion

When will plebs learn that tomato amd meat sauce =/= bolognese?

>>8575656

Invest in herbs you like, thyme, oregano, caraway seed, bay leaves. Get some 3 buck chuck Cabernet sauvignon. Invest more time into cooking the sauce on low.

Small things you can do to really change how it comes out.