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It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
If you really want cheaper ingredients, use ground turkey. It's a great stand-in for ground beef when beef isn't the star of the dish and you need to stay conscious of your wallet and your cardiac health.
my wife uses beef bullion to make ground turkey taste to me 100% like ground beef.
I don't even use bullion - I take advantage of aromatics and the maillard reaction to generate natural glutamates.
I'm also cooking for a wife who needs to keep her sodium content low, so I want to go easy on the bullion, which is always extremely salty.
I realize there’s a good chance you already do something similar, but I’ve been cutting back on my own sodium intake and I like pasta. Instead of pasta sauce jars I’ve been throwing a couple cans of diced tomatoes (usually reduced salt petite diced) and a 6oz can of tomato paste into my ground meat then adding spices for flavor while it heats up. It’s really good!
If you have something that works for you, ignore me, but personally, I don't like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it's all turned into sauce.
When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that's basically the same thing as diced but without the added calcium.
I do similar but also add mushrooms and onions too.
Yeah, I make my own red sauce base with a #10 can of tomatoes (no sodium added), garlic, and a couple anchovies. Great base for a ton of recipes.
I'm in Germany and i haven't seen anything other than beef or pork but i have been thinking of getting a meat mincer so i might just start making my own, at least that way i know what it is.
If the mince is more expensive than the cutter plus your time, go for it!
I recommend ground turkey with a higher fat content for better results and taste. The 99% fat free stuff is like eating sad drywall.
You can use salt and add your own fats.
I threw some in with top shelf chorizo(snicker) and it made such fantastic burritos, I don't think I'll go back
Chorizo and Snickers? Yum
Is that a link to an English site, with a Greek domain name, a Spanish TLD, and a URL in... Danish? That's not spaghetti.
What is happening?
I mean it looks nice.
Well, if you go to the about page, you can see how the name was chosen. The domain was then chosen to have a shorter URL. I first write recipes in norwegian, and then translate to english and spanish. I switched to linguini/fettucchini because it's so much better than spaghetti
Thanks, is there anything you would change about the site, or that is missing? Except photos, that's coming
Ah, I am sorry. I did not intend to come across as critical. My tired 1-am brain just crashed seeing it.
Linguine and fettuccine are different in their form factor and ingredients. The former is made solely from durum wheat, while the latter contains eggs. Fettuccine is almost identical to tagliatelle, which is also egg based, but it’s slightly more narrow.
I love the transition between the recipe suggestion card to the full recipe. The images will top this off I think. The contrast is also stellar.
When my partner comes to visit, I usually use my e-reader to browse recipes. I think this page would look excellent on that. Very few websites do.
Is the egg thing a hard rule? This is fettuccine from a local supermarket, but it doesn't contain eggs. Might they have the name wrong?
So, I might be misremembering, but I think fettuccine originates in Northern Italy, and they generally use egg in pasta. The south tended to not have the same access to eggs, I think economy was a factor, and as such pasta from the south often doesn't have egg in it. The coastal regions, particularly in the south, also had ample access to sun and wind which in turn is useful when you want to dry fresh food, like pasta.
It's a fairly rich historical subject, and I don't recall a lot of it, but pasta secca (dried pasta, as opposed to pasta fresca - fresh pasta) tends to be made using pretty much just water and flour. Drying facilitates transportation, it's lighter, and shelf-stable.
Through the years, both types of pasta have rather flip-flopped between being considered commoner and luxurious food, through various cultural shifts.
No, don't worry, I did not interpret you as critical. I just wanted to explain the mix of languages
Sounds like linguine is the best substitution then. I feel like the slight flatness improves the consistency, and makes it grab more sauce
It's good that it looks ok on screen reader! I've made sure to have enough contrast all the way, with at least 7 in contrast ratio wherever possible. That way it should be readable even if the reader has cataracts, or the device is used in an environment with bright light
Responsive layout has also been a focus from the start. People usually follow recipes on their phone, so it's important that it works well in any form factor. I have a friend with a tiny phone, so if something isn't responsive enough, I usually hear it from him
A tip: If you press the amount shapes, you can see the amount in other units (volume if it's shown as weight, vice versa, and weight if unitless like the lemon in the photo). I'm not sure how to make that functionality obvious, but it's there
A ton of improvements are planned, I just need to prioritize, haha
Did you eat anything on the side? Like maybe bread or some ... Hard tack? Clack Clack
Haha, I must admit my hand started reaching towards them on its own
Did the same when that vid came out, super tasty!
Marinara (with or without meat) is absolutely worth it to make at home; anything out of the jar has almost no tomato flavor. So simple, olive oil, tomato sauce, and whatever seasoning you like that day.
(This is not a blognese recipe, just meat marinara)
I've never bought a jar of pasta sauce or pizza sauce, and it somehow perplexes people. It's like 3 times the price of making it at home, and all I need to do to make it at home is open a can of crushed tomatoes and usually stir in some spices that dont even need to be measured. If I want to get really fancy, I might simmer some garlic and tomato paste in olive oil first, but still, it's all just one saucepan with no measured ingredients, and it's done before your pasta is done cooking, anyway.
I think OP is saying the butter-parmesan component puts the flavor somewhere between marinara and bolognese.
I like barefoot contessa’s Weeknight Bolognese for weeknights. Not too much fuss and delicious. I usually add onions tho, cuz it’s a crime against cooking to not include them in most meals.
Bolognese is so easy to make with fresh ingredients, I refuse to eat it from a can or jar. And I'll just not eat if I visit someone who uses Ragu or Prego, let alone Chef Boyardee.
Chef Boiardi was a real person making real food till corporitization turned him and his food in to a joke; similar to kfc
This is a real original recipe
looks perfect. 🤤 how was it?
Very good! The sauce thickened just enough by the end and had a balanced taste. I used canned peeled roma tomatoes, and some leftover Pecorino
omgggg delicious. well done!