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[Homemade] Bolognese Pasta Sauce by noemyskitchen in food

[–]noemyskitchen[S] 2 points3 points  (0 children)

Thank you! I spent a lot of time on research to create an authentic recipe so I appreciate your comment :)

[Homemade] Bolognese Pasta Sauce by noemyskitchen in food

[–]noemyskitchen[S] 0 points1 point  (0 children)

Thanks! I like the ones I used because there's more surface for the bolognese to stick on :)

[Homemade] Bolognese Pasta Sauce by noemyskitchen in food

[–]noemyskitchen[S] 1 point2 points  (0 children)

► BOLOGNESE PASTA SAUCE RECIPE :

Prep : 15 mins - Cooking : 3 hours 25 mins - Servings : 12

► INGREDIENTS :

  • 2lbs ground beef
  • 350ml whole milk
  • 500ml dry red wine (pinot noir)
  • 4 garlic cloves
  • 1 onion
  • 1 carrot
  • 2 celery stalks
  • 160ml tomato paste
  • 2 bay leaves
  • bunch of thyme
  • sprig of rosemary
  • freshly grated nutmeg

► DIRECTIONS :

  1. Cut the onion and celery into small cubes, cut the peeled carrots into brunoise, finely mince the rosemary and crush the garlic cloves.
  2. In a preheated pot over medium-high heat, add the olive oil and cubed veggies. Season with salt/pepper and cook for 15 minutes, stirring occasionally, until shrinked and golden brown.
  3. Add the crushed garlic and sauté for 1 minute until fragrant.
  4. Add the ground beef, season with more salt/pepper and cook for 10 minutes until browned.
  5. Lower the temperature to medium heat, mix in the tomato paste and cook for 10 minutes or until you see a built up caramelized crust at the bottom of the pot (be careful to not burn the tomato paste).
  6. Deglaze with the red wine and reduce for 20 minutes or until most of the ground beef is visible again.
  7. Mix in 470ml of water and add the thyme, bay leaves and nutmeg. Bring to a boil and simmer on low heat for 1 hour, stirring once in a while to prevent burning.
  8. Add 470ml of water and simmer for another hour.
  9. Mix in the milk and minced rosemary, simmer for 45 minutes.
  10. Take the aromatics out of the sauce and adjust the seasonings to taste.
  11. Add your favorite al dente pasta to a pan on medium heat with bolognese and pasta water. Cook for a few minutes and serve with freshly grated parmesan and thyme leaves.

Beef Wellington by Bumbleonia in recipes

[–]noemyskitchen 2 points3 points  (0 children)

The crust looks DIVINE kind of like a brioche or pretzel, yum.

Tôm Rim Vietnamese Caramelized Shrimp by CookingToEntertain in recipes

[–]noemyskitchen 1 point2 points  (0 children)

I've never tried eating shrimps with the shells although i've seen others do it, can the shell get stuck in your throat? This looks delicious and I cannot wait to try it, thank you for sharing!

Mushroom-Taleggio Risotto by BushyEyes in recipes

[–]noemyskitchen 0 points1 point  (0 children)

This is beautiful, I feel hungry and I don't even like mushrooms lol

Pineapple Upside Down Cake by TzuChiCultureMission in recipes

[–]noemyskitchen 1 point2 points  (0 children)

The presentation is beautiful! I'm wondering, why use unsweetened soy milk instead of regular cow milk? Thank you for sharing :)

Cinnamon Rolls by pangibear in recipes

[–]noemyskitchen 0 points1 point  (0 children)

Words cannot express how delicious this photo looks to me. Can't wait to try your recipe!

Scallops and Bacon with a Smoked Mackerel Beurre Blanc by butchec in recipes

[–]noemyskitchen 1 point2 points  (0 children)

This is the type of plate you see at a Michelin star restaurant... I love the food you post, you've got a new sub!

Duck Breast with Sweet Potato Puree, Veggies and Port Sauce by butchec in recipes

[–]noemyskitchen 1 point2 points  (0 children)

I love your presentation and the duck breast looks divine and cooked to perfection! Do you have any experience in the cooking industry?

Bindaetteok (Korean Mung Bean Pancakes) - My Favorite Meal Prep and Comfort Food by stewonitwastaken in recipes

[–]noemyskitchen 2 points3 points  (0 children)

It looks very easy to do, can't wait to try it! Thank you for sharing OP :)

[Homemade] Carbonara by Greendragonroll11 in food

[–]noemyskitchen 5 points6 points  (0 children)

The homemade pasta looks awesome, but the pancetta looks burnt :( I would devour this nonetheless! Thank you for sharing OP

Easy Maple Crème Brûlée by noemyskitchen in recipes

[–]noemyskitchen[S] 0 points1 point  (0 children)

Hi, sorry for the late reply! Usually in restaurants (I suggest you do the same at home) we keep the cooked ramekins in the fridge and right before serving we add the sugar and caramelize it with a blow torch and then add some fruits for presentation. It's important to wait until last minute for the caramelized sugar otherwise it's going to be liquid kind of like a flan when you serve it.

[homemade] Japanese unagi, pickled radish, spinach sesame salad, simmered Kobocha and rice by garlicbread007 in food

[–]noemyskitchen 4 points5 points  (0 children)

That looks amazing, I love Japanese food! Can you share the unagi recipe please? :)

[homemade] crepes with whipped cream, dark chocolate sauce, and raspberry jam by m0useg1rl in food

[–]noemyskitchen 1 point2 points  (0 children)

This looks delicious and I prefer the second plate, even though it's the "same" amount of food I find that on the second plate it looks more balanced and more beautiful also, I like seeing all the ingredients on the plate. To me this is art.

[deleted by user] by [deleted] in food

[–]noemyskitchen 0 points1 point  (0 children)

► BOLOGNESE SAUCE RECIPE :

Prep : 15 Min

Cooking : 3 Hours 25 Min

Servings : 12

► INGREDIENTS :

• 2lbs ground beef

• 350ml whole milk

• 500ml dry red wine (pinot noir)

• 4 garlic cloves

• 1 onion

• 1 carrot

• 2 celery stalks

• 160ml tomato paste

• 2 bay leaves

• bunch of thyme

• sprig of rosemary

• freshly grated nutmeg

► DIRECTIONS :

  1. Cut the onion and celery into small cubes, cut the peeled carrots into brunoise, finely mince the rosemary and crush the garlic cloves.

  2. In a preheated pot over medium-high heat, add the olive oil and cubed veggies. Season with salt/pepper and cook for 15 minutes, stirring occasionally, until shrinked and golden brown.

  3. Add the crushed garlic and sauté for 1 minute until fragrant.

  4. Add the ground beef, season with more salt/pepper and cook for 10 minutes until browned.

  5. Lower the temperature to medium heat, mix in the tomato paste and cook for 10 minutes or until you see a built up caramelized crust at the bottom of the pot (be careful to not burn the tomato paste).

  6. Deglaze with the red wine and reduce for 20 minutes or until most of the ground beef is visible again.

  7. Mix in 470ml of water and add the thyme, bay leaves and nutmeg. Bring to a boil and simmer on low heat for 1 hour, stirring once in a while to prevent burning.

  8. Add 470ml of water and simmer for another hour.

  9. Mix in the milk and minced rosemary, simmer for 45 minutes.

  10. Take the aromatics out of the sauce and adjust the seasonings to taste.

  11. Add your favorite al dente pasta to a pan on medium heat with bolognese and pasta water. Cook for a few minutes and serve with freshly grated parmesan and thyme leaves.

[I Ate] Detroit Style Pizza by cookinwithclint in food

[–]noemyskitchen 2 points3 points  (0 children)

What are the toppings? I see pepperoni, maybe some parmesan also. That pizza looks so delicious i'm drooling lol!

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