Did a SRK and google search didn’t find anything for fellow cooks, please merge and/or delete if there’s already a food thread I’m really surprised it’s not on page 1.
I love cooking as much as eating and always spend at least a few minutes a day reading new tips and/or practicing in the kitchen. I thought it would be a great idea for SRK to share recipes and in general help each other improve as household cooks, and especially anyone that does so for a living school the rest of us.
Regardless of having internet access some cook books are IMO essential most notably Food and Wine mag, the healthiest meals on earth, and Martha Stewart’s cooking school. Anyone who has any book suggestions post them up.
I’m a very health conscious person anything too salty, sugary, or any kind of junkfood is nasty to me however, unfortunately you can’t really avoid salt and butter when it comes to Italian. It took me about 2 years to perfect a slightly updated version of spaghetti with meat sauce here’s my recipe:
1/2 lb percatelli/spaghetti
1/2 lb ground beef
1/2 chopped onion
1 cup sliced mushroom (portabello or cremini ideally)
2 cloves of garlic
1 cup tomato sauce
3/4 cup red wine
1 tbsp balsamic vinegar
1 handful of chopped sweet (genovese) basil
1 tbsp unsalted butter
a few pinches of salt and pepper
romano cheese aged 10 months (optional)
crushed red pepper (optional)
prep time: 10 minutes
cook time: 15 minutes
Boil water with a pinch of olive oil to make sure pasta doesn’t stick together for 15 minutes.
While pasta is cooking preheat pan on medium and just enough olive oil to coat surface, then add mushrooms, saute for 2 minutes then add onion and right before onion begins to brown usually a minute or two add garlic and beef and stir it all together making sure the beef doesn’t ball up together. Cook for 2 minutes or until beef is barely browned and add wine slowly while stirring and about 2-3 minutes most of it should be evaporated and absorbed so turn heat down to low and add tomato sauce, basil, salt, and pepper. Stir together and simmer sauce until pasta is done then strain it and add pasta to sauce pan tossing it together with butter. Serve on plate with whatever toppings you want.
You can use almost any type of wine to cook with the sauce but I suggest chianti because it’s dryness adds a really distinctive flavor that will make the pasta stand out. Keep in mind the wine is what makes or breaks this dish.
Any suggestions on any wines specifically with strong fruit and citrus hints to use in this dish? Which reminds me where the FUCK is plutoburn? SRK’s wine connoisseur hasn’t posted in a minute.