Spaghetti

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A place to discuss spaghettis and show off everyone's spaghettis. Whether you make it, eat it, throw it at a wall, or wear it on your head - we can all come together and bond over some spaghetti.

Spaghetti policy:

Be Respectful.
No Spam.
No Advertising.
No off-topic posts.
Keep it spaghetti.
No pasta-shaming.

founded 2 months ago

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PerogiBoi@lemmy.ca

Foreplay (lemmy.world)

submitted 2 months ago* (last edited 2 months ago) by HairyHarry@lemmy.world to c/Spaghetti@lemmy.ca

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Recipe taken from the official Italian Kitchen Academy:

https://www.accademiaitalianadellacucina.it/sites/default/files/Rag%C3%B9%20alla%20bolognese%20-%20updated%20recipe_20%20April%202023.pdf

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[–] AlpacaChariot@lemmy.world 1 points 2 months ago (1 children)

Are you drying spaghetti in the oven? So interesting, I've never seen anything like that before! Is the oven on or just being used for the space?

[–] HairyHarry@lemmy.world 1 points 2 months ago* (last edited 2 months ago)

Just used for the space and to keep flies away from the holy pasta.

[–] Fiivemacs@lemmy.ca 0 points 2 months ago (1 children)

carrots cook slower then onions. just sayin...

[–] HairyHarry@lemmy.world -1 points 2 months ago* (last edited 2 months ago)

That doesn't matter. Cooking time for a good ragù alla bolognese is no less then 2 hours, better 3. Also, by the time the so called sofritto is ready (about 30 mins) all ingredients are soft.