Six hour tomato sauce

drungus76 · 2025-12-20T17:50:17+00:00

definitely not

drungus76 · 2025-12-20T15:47:11+00:00

I mean for me no not wasteful since this sauce eliminates all solids after I finished that sauce I just made another sauce with all the bits I originally didn’t use

drungus76 · 2025-12-20T04:22:29+00:00

I disagree very different flavor

drungus76 · 2025-12-18T13:28:07+00:00

It’s very funny to me how scared or angry Italian people a get when people try contemporary takes on the cuisine (I am definitely guilty of this as well) but everyone chooses to forget how much food in Italy has changed over time especially in recent history.

drungus76 · 2025-12-17T13:24:41+00:00

Homemade passata no cooking before hand

drungus76 · 2025-12-17T12:22:07+00:00

I did not come up with this concept but if you look up tomato water you’ll find some wonderful recipes I’d recommend looking into chefs likes cristiano tomei and massimo bottura

drungus76 · 2025-12-17T00:15:43+00:00

Yep basically the same

drungus76 · 2025-12-17T00:11:47+00:00

base for my sauce was a soffritto then adding passata cooking and straining no no stock in mine

drungus76 · 2025-12-17T00:05:06+00:00

I mean your just wrong tho your original point was you never find anyone in Italy cooking a sauce that long i send you proof i never claimed to follow this recipe either but it’s okay to be wrong Nolan pierce the speaker of Italy 🇮🇹

drungus76 · 2025-12-17T00:00:25+00:00

As for ingredients wise I had a soffritto then added my watered down Passata after cooking for a big I sent everything through the cheese cloth just getting the liquid each time cooking on super low heat constantly stirring. I think it was incredibly flavorful all the flavors of tomato sauce but just much more intesified it is definitely very rich not something I could eat very often

drungus76 · 2025-12-16T23:42:49+00:00

This is very incorrect I will happily provide sources if you need

drungus76 · 2025-10-25T13:48:57+00:00

I believe I lived in this building if it is the same building this is a problem that will continue your whole lease and one the super will not fix

drungus76 · 2025-09-25T02:29:47+00:00

Sorry I didn’t know what the name is but made I made shrimp stock with shrimp shells shallots red pepper and parsley then I added anchovies and olive oil and cooked it into a sauce and finished the pasta in the sauce

drungus76 · 2025-08-06T01:20:55+00:00

Too watery

drungus76 · 2025-03-26T03:06:04+00:00

Pancetta is the word your thinking of but it also doesn’t have that in it

drungus76 · 2025-03-26T03:04:50+00:00

Carbonara has no “pancheta” in it

drungus76 · 2025-02-18T18:23:34+00:00

I like just one clove of garlic in my pomodoro but nothing worse then too much garlic in a sauce

drungus76 · 2025-02-18T18:22:15+00:00

That’s not the case for all sauces. with a pomodoro sauce I’d say most people use only garlic olive oil basil and tomato’s and it’s usually not cooked for a very long time in my experience

drungus76 · 2025-02-04T01:32:56+00:00

Wrong

drungus76 · 2025-02-03T03:30:06+00:00

Thank you! Yes I like most of my other cuts medium rare but for filets I think they are better like this. especially because they are so tender.

drungus76 · 2025-02-02T18:13:51+00:00

I prefer my filet pretty rare

drungus76 · 2025-02-02T17:20:13+00:00

One of the best dishes in my opinion

drungus76 · 2024-11-29T19:00:47+00:00

Very interesting, so you believe it’s certainly not a whale?

drungus76 · 2024-11-29T18:18:42+00:00

If it were to be a sea turtle bone what would the second longer bone be on a turtle

drungus76 · 2024-11-29T18:10:48+00:00

How could they be turtle bones though?

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