LiveJournal is for talking about food
Plenty of folks I know have taken a fancy to cooking, so in an attempt to foster community discussion, I'm going to start talking about the things that I cook, make notes on how to improve them, and welcome input on how to make it better.
Meat Sauce
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 large bottle Ragu Old World Style
(salt)
(pepper)
(oregano)
basil
parsley
Sauce: Lightly brown beef in skillet. Add onion and garlic. Cook until beef is fully browned. Drain fat drippings from pot with baster or paper towel. Add Ragu and reduce heat. Simmer on low heat until pasta is ready. I meant to add S/P/O to the sauce but forgot to do so.
I ate the sauce over linguine and it turned out to be well flavored even without the extra seasonings, cause I gave it quite a kick of onion and garlic. The sauce ended up a little watery, probably because I used standard non-chunky Ragu. I like my sauce thick, so I might try a different variety of off-the-shelf sauce, or attempt to make something more from scratch.
Meat Sauce
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 large bottle Ragu Old World Style
(salt)
(pepper)
(oregano)
basil
parsley
Sauce: Lightly brown beef in skillet. Add onion and garlic. Cook until beef is fully browned. Drain fat drippings from pot with baster or paper towel. Add Ragu and reduce heat. Simmer on low heat until pasta is ready. I meant to add S/P/O to the sauce but forgot to do so.
I ate the sauce over linguine and it turned out to be well flavored even without the extra seasonings, cause I gave it quite a kick of onion and garlic. The sauce ended up a little watery, probably because I used standard non-chunky Ragu. I like my sauce thick, so I might try a different variety of off-the-shelf sauce, or attempt to make something more from scratch.