I've made this several times. It's going to become part of the rotation, 8.5 seems like a good rating. Second time I made it I added celery. Just as good or even a touch better. Good addition. The only other thing I'm thinking of doing is blending the sauce before adding the pasta.
I’ve put curry powder in my pasta sauce for almost 40 years now. It gives it a nice taste and aroma complexity without being overpowering. You just have to make sure not to use too much.
It depends where in the US you live how you pronounce pasta. Y'all really need to educate yourselves on regions and dialects of the US. It's like 5-6 different countries here when it comes to language.
As someone who loves to cook, the amount of discipline it takes to not stray from a recipe at all is crazy, but i’ve come to realize in the recent years sometimes it’s best to and then you modify it to your liking next time. Definitely trying this one!
32 Comments
bolognese often has no garlic in it, especially if it's northern italy. Using lots of garlic is a southern italy thing
Did you use 90/10? Looks like they had more rendered fat when they added their veg.
I love you
I was like "Pah-sta!" 🇨🇦
I genuinely thought you were shaving a sausage in the first clip
But does the curry paste make it taste less Italian?
looks great, but please stop using black plastic utensils . Toxins are seeping into your food!
I've made this several times. It's going to become part of the rotation, 8.5 seems like a good rating. Second time I made it I added celery. Just as good or even a touch better. Good addition. The only other thing I'm thinking of doing is blending the sauce before adding the pasta.
Use mae ploy, namjai, or aroy d curry paste for more flavor
I love that pepper grinder!! Based off the apron tie, works in a surgery setting?
Another American calling themselves Italian… 🤣🤣🤣
https://youtu.be/Oq3U-aCPSoo?si=VHLXzFttuBe4T3vw
I’ve put curry powder in my pasta sauce for almost 40 years now. It gives it a nice taste and aroma complexity without being overpowering. You just have to make sure not to use too much.
I'm Canadian and I say pasta properly, not your way.
Canadian jump scare
I made this Garam Masala instead of red curry paste, also fantastic.
Carrots, why carrots? I hate carrots.
In a similar vein to curry paste, red miso is bomb in anything tomato-based
I swear to god, my brother in christ, if you keep doing that to the word "pasta" we are going to have problems.
Get a stainless pan for your "pass-tuh"
Shit
You’re obviously not very Italian if you’re shocked there’s no garlic
Hamburger helper, you made Hamburger helper. It looks amazing.
Lose the apron and the worst nonstick pans on the market.
Otherwise, good work.
Curry paste is out of pocket… but think about it… a concentration of flavors, real depth given by cumin etc. I can see that it would work.
…PÆ-STA?!
The fuck, dude?
Hm, how do Italians say it?
I have always used carrots in my bolognaise, it cuts the acidity of the tomatoes and wine.
It depends where in the US you live how you pronounce pasta. Y'all really need to educate yourselves on regions and dialects of the US. It's like 5-6 different countries here when it comes to language.
As someone who loves to cook, the amount of discipline it takes to not stray from a recipe at all is crazy, but i’ve come to realize in the recent years sometimes it’s best to and then you modify it to your liking next time. Definitely trying this one!
My daughter makes fun of my ground beef chopper that helps me break up the meat as it cooks!
Canadians "Pass-ta"
Europeans "Pass-ta"
Americans in Boston going to church to see the "Pass-ta"