How to make finnish pasta bolognese sauce

How to make finnish pasta bolognese sauce.
>Fry some grounded beef and onions
>Add flour
>Cook it then add some water or milk
>Season with salt and black pepoer
>Serve with very over cooked stick macaroni and ketchup
How do they make spaghetti bolognese in your country?

Same here

looks like my toilet after 10 pints of Guinness

>2

they don't

they make Ragu?

you have to use tagliatelle, Ragù is only a name for bolognese, there are various ragù: bolognese and napoletano are the most famous

My parents buy the sauce in a jar
They buy frozen patties and then break them apart with hot water
2 cloves garlic, 1 whole onion, 1 whole tomato
>In a wok, yes, a wok. In a wok, cook the de-constructed patties
>Once cooked, transfer to a bowl and sauté garlic, onion, and tomato
>Once the tomato is soft, pour the sauce in the wok. Add half-a-cup per every bottle/tin of sauce
>Serve on overcooked fettucinne
Perfecto!

I only recently found out you're not meant to use spaghetti with bolognese. Why are us non-Italians such plebs?

We use it as a form of banter to the Italians.

I had my pasta sauce boiling for 1,30 hours also added carrots and mushrooms.

tagliatelle is disgusting, it has the texture of overcooked noodles

>looks like my toilet after 10 pints of Guinness

You're weak

The real Finnish way is to ask mom to cook for you

Guinness is stout for plebs, of course he's weak.

It's nothing without ananas.

I only drink czhech stouts. Some of them have real good taste for them.

pls try Estonian too

>Guinness
hmmmmmm

>no wine

you forgot to add olive oil. it's important ingredient that makes all the difference

We don't use that in the nordicks

Don't lie to me.

You are probably Greekoswede yourself.

wtf I hate nords now

I usually fry a mirepoix in rapeseed oil occasionally adding an avocado or red bell pepper, then I add the mushrooms before adding chopped garlic last.

While that is cooking I chop smoky bacon on the same chopping board I chopped the garlic on and mix it in a bowl with my beef, lamb and pork mince adding salt and pepper and leave it for about 20 minutes.

Then I fry it off in batches in rapeseed oil at 160 degrees, separating it methodically so it doesn't clump by mashing it with the edge of a spatula until it's dryish.

After adding it all together I add a large jar of passata, tomato purée, 3 tins of chopped tomatoes and 1 tin of plum tomatoes, red wine and balsamic vinegar, chopped herbs from my garden and usually cook it for 2 hours on a low heat. I'll usually cook it at least twice over 24-48 hours before freezing or refrigerating it.

>We don't use that in the nordicks

Speak for yourself faggoroni, olive oil is probably one of the most overused ingredients in Danish cooking.

...

This. Olive oil tastes like turkish ass

>not using potatoes
kys eurocuck

>flour

Are you nuts?!

>10 pints of Guinness
>a problem

I wonder how many "real" beers you could drink. 3?

>stop having a culture pls
furthermore I make spaghetti with ragù all the time when I am by myself, nobody is going to hunt you down and kill you. But if you organize a dinner or something it's better if you follow certain traditions or people will think you're some kind of american

i can tell you've never drank 10 Guinness

you could be the size of The Mountain and you will still lay coal the next day

>i can tell you've never drank 10 Guinness
>you could be the size of The Mountain and you will still lay coal the next day

Guinness is very weak beer. What the hell are you talking about?
As if there were no Irish pubs in every god damn city in Austria.

Enjoy your watery soup sauce

>he shits himself after 10 pints of Guinness
think you have problems mate

>what is reducing

You have a lot to learn before living alone, Fingol.

Do you understand what a sauce is? Sauce is thick moist covering for food which requires flour. Now go eat your borsche soup while real men eat sauce.

You need equal parts of ground beef to macarroni.

>How to make finnish pasta bolognese sauce.
>enter WC
>done

you utter plebs

Not funny joke idiot

that's awfully specific user

>Sauce is thick moist covering for food which requires flour.

You are truly retarded.

>sauce requires flour

you forgot to mention adding some carrots in it

>10 pints
pretty good for a Paki.

> Fry ground beef or pork, or chopped beef, pork or bacon with garlic and onion. You can use celery instead of onion.
> Add canned tomatoes or chopped raw tomatoes
> Add white wine, salt, black pepper and butter
> Add boiled spaghetti which is al-dente and a bit too salty

This is how I cook spaghetti bolognaise. I don't know how my fellow countrymen cook it.

> added carrots and mushrooms.
Yeah. These are good. I also add them when they are available in refrigerator.

>furthermore I make spaghetti with ragù all the time when I am by myself, nobody is going to hunt you down and kill you.
I will now
Rumeni

>fry finely chopped onions and garlic in olive oil with salt
>add ground beef
>add ground black pepper, salt
>add shitload of oregano, thyme and fresh basil
>add sliced pearl tomatoes, canned chopped tomatoes and tomato paste
>slow boil for over an hour to get rid of water and thicken the sauce
>serve with spaghetti or tagliatelle and ground parmesan

how'd i do

yum that made me hungry :P

Have you ever tried super gorgerous wiener house?
(traditional finnish food)

koostis:

30 grill wieners from fridge
750 g plank potatoes from s-market
30 kpl long sticks from your cabinets

instruction:

1. use imagination as much as you want

2. put in oven and put it in whatever degree you like

Haha. It looks fun to cook. I would pour ketchup on the house before eating.

good lad, my recipe is almost exactly the same

based irlandez