Im making spaghetti

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Need a new can opener.

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Cooking the meats.

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Strain

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Be super anal and let the fat harden up in the refrigerator so you can separate and add the scant, unnoticeable amount of flavor liquid back to the sauce.

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Onion and carrot.

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Herbs and stuff, just for a minute.

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I didn't have any wine. Oh well.
In goes the cream (I cut it with water).

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The tomato purreeee and adding the cooked meat back.

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Some salt and sugar, just as a start (I like to correct as I go).

continue...

carrots do not belong in spaghetti

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>>8590000
QUADS!

I was considering stopping, but I'll continue because 0000.

It's a cook along at this point, though.
Cleaning kitchen and then meatballs (pic related).

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>>8590001

>>8590007
What's the best way to crush whole canned tomatoes? I've been using my hands. A food processor/blender seems like a pain in the ass to set up just for tomatoes. Thinking about getting an immersion blender just for tomato sauces.

>>8590012
Depends on the texture you want.
The place I worked at that used massive amounts of tomatoes for sauces used whole canned tomatoes run through a food processor with a slicing blade attachment.
There was still a decent amount of "chunk" in the sauces, which cooked out a bit during the cooking process.
I like mine pureed, so blender. An immersion blender is a wonderful, portable blender. I just can't bring myself to buy one because I have tools that do the same thing. Buy 2, give me one.

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>>8590032
My local supermarket (Lucky) has a deal every so often where you get stamps for buying stuff. Last time I got a free Cuisinart immersion blender. Blends fine but HOO BOY the ergonomics are shit. There's a safety on top you need to hold down while you press the Hi/Lo buttons on the side, which are so awkwardly placed that it becomes uncomfortable after just a few seconds of blending. Stay away from pic related.