>>510125609 (OP)How the fuck do you fuck up a pasta sauce
It's the easiest thing in the world
Here's the recipe, multiple meals.
>Ingredients1kg of ground beef (substitute if you want)
1 bottle of passata (varies per brand, some 840ml, some 1L)
50gr of butter
Oregano, Basil, Thyme and Garlic paste (it's babby's first home meal not Michelin haute cuisine)
Shredded cheese
Extra virgin olive oil
Salt.
Get your big saucepan and set it on medium heat.
Let it warm up, add half the butter, all the garlic paste and the herbs. Reduce heat so it doesn't burn.
Take the ground beef and add all of it in pieces.
Add salt. 1 tablespoon with a mound works for me with this scale.
Take a spatula and separate the ground beef, get it loose and mix it with the herbed butter.
>why the butter in the first placeA medium for the flavours of the garlic and herbs to sit in, so they don't burn and the flavours can move around the meat more easily.
NEXT STEP.
Reduce heat to a simmer, lid on. 5 minutes. Lid off, stir, keep lid off, another 5 minutes.
You'll notice the water has come out of the beef. You want to reduce that by keeping the lid off.
Slow cook = tastiest cook.
NEXT
Add the passata, mix it, bring the temperature up a little so it starts pruttling (blub blub blub), keep the lid off.
15 minutes. Stir once in a while.
Watch as the sauce is reducing. All that's happening is the water evaporating. This is what you want. Water isn't flavour.
At the end, add the rest of the butter, turn the heat down, and start boiling your pasta in another pan.
Follow the pasta's instructions, add salt to the boil before the pasta goes in.
Plate up.
Pasta, the amount of sauce you want, shredded cheese and a drizzle of olive oil.
Done.
Pro-tip: pasta keeps cooking in the water when the heat's off, and on your plate for about a minutenif you're quick. As such, if the packaging says 8 minutes for al dente, boil for 7.
Next level: cook meat and passata separately, same lid off. Tomato loses bitterness more