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Anyone good at cooking need advice

Rach91

Hi so calling all cooks out there lol. Earlier on I attempted to make homemade passata sorry not sure of the spelling and it turned out really bad. I followed the instructions and ended up burning the tomato’s and hardly got any juice from the mixture so now I have to buy the ready made now tomorrow for the spaghetti bolognaise I’m making for me and my friend tomorrow evening. Any advice on making sauces from scratch like passata. 

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  • I do a Bolognaise type sauce that is just mince steak, tinned chopped tomatoes, tomato purée, diced carrots and onions, garlic, red wine, lemon juice and salt and pepper. I think it is delicious. 

    The authentic Ragù alla Bolognese adds pork belly, might omit the carrots but add celery, dry white wine and broth. It needs to cook very slowly, barely simmering for over three hours. It is served with tagliatelle. 

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  • I do a Bolognaise type sauce that is just mince steak, tinned chopped tomatoes, tomato purée, diced carrots and onions, garlic, red wine, lemon juice and salt and pepper. I think it is delicious. 

    The authentic Ragù alla Bolognese adds pork belly, might omit the carrots but add celery, dry white wine and broth. It needs to cook very slowly, barely simmering for over three hours. It is served with tagliatelle. 

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