Sauce looks good. I prefer to toss the pasta with the sauce rather than plop it on top
opinion_aided
The big thing is that you’ll want to learn how to marry sauce and pasta.
You want to cook the pasta to just under the level of doneness you desire, and then complete the cooking of the pasta in the sauce. (this can be done as a large batch, or with individual servings)
This is also where you’d put a bit more liquid (starchy, seasoned pasta water), and (with the heat off) you can add your cheese so it gets mixed in and its flavor coats the pasta.
The end result should be a pasta that has absorbed some of the flavor and color of the sauce, a sauce that is more evenly distributed through the pasta, and a tendency for the sauce to cling to the pasta, so it eats as one harmonious dish and not separate elements sharing a plate.
mattmoy_2000
Bolognese Ragu will go much better with flat pasta like tagliatelle than spaghetti. It will stick to the strands better – spaghetti with Bolognese is a British bastardisation.
Edit: I sound mean – your Ragu does actually look great! Intended to mention!
JustBrosDocking
Not a bad attempt and I appreciate the commitment to plating. A few points – as others have suggested, learn to emulsify the pasta, sauce and starch from the pasta water together for even coating. The way you are serving it will be dry and some places which isn’t desirable – chose a good quality pasta and select the right kind of noodle for a dish like this. Bolognese is a heavy sauce and need a strong noodle to stand up to it. The plating of this kind of screams lunchtime cafeteria – also, the sauce looks a little weak for a traditional bolognese. As the flavor develops the color should turn a very deep red from the caramelization of the sauce over the course of 4-6 hours.
Aside from that, it’s a solid attempt and awesome if you to ask for feedback. Keep learning and applying and you’ll notice a huge improvement on your recipes!
crypto_crap
My dad used to say “I don’t care if it looks like shit, as long as it tastes good…”
Suicide_Pinata
Off centered
joemondo
It looks like the pasta was not finished in the sauce, which is to say it was not a finished dish.
All the elements are there though, and I think your next efforts will be even better.
8 Comments
Sauce looks good. I prefer to toss the pasta with the sauce rather than plop it on top
The big thing is that you’ll want to learn how to marry sauce and pasta.
You want to cook the pasta to just under the level of doneness you desire, and then complete the cooking of the pasta in the sauce. (this can be done as a large batch, or with individual servings)
This is also where you’d put a bit more liquid (starchy, seasoned pasta water), and (with the heat off) you can add your cheese so it gets mixed in and its flavor coats the pasta.
The end result should be a pasta that has absorbed some of the flavor and color of the sauce, a sauce that is more evenly distributed through the pasta, and a tendency for the sauce to cling to the pasta, so it eats as one harmonious dish and not separate elements sharing a plate.
Bolognese Ragu will go much better with flat pasta like tagliatelle than spaghetti. It will stick to the strands better – spaghetti with Bolognese is a British bastardisation.
Edit: I sound mean – your Ragu does actually look great! Intended to mention!
Not a bad attempt and I appreciate the commitment to plating. A few points
– as others have suggested, learn to emulsify the pasta, sauce and starch from the pasta water together for even coating. The way you are serving it will be dry and some places which isn’t desirable
– chose a good quality pasta and select the right kind of noodle for a dish like this. Bolognese is a heavy sauce and need a strong noodle to stand up to it. The plating of this kind of screams lunchtime cafeteria
– also, the sauce looks a little weak for a traditional bolognese. As the flavor develops the color should turn a very deep red from the caramelization of the sauce over the course of 4-6 hours.
Aside from that, it’s a solid attempt and awesome if you to ask for feedback. Keep learning and applying and you’ll notice a huge improvement on your recipes!
My dad used to say “I don’t care if it looks like shit, as long as it tastes good…”
Off centered
It looks like the pasta was not finished in the sauce, which is to say it was not a finished dish.
All the elements are there though, and I think your next efforts will be even better.
Tbh presentation is 1 maybe 2 out of 10