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Message Subject Name Change - Weird Stuff lol
Poster Handle Monagom
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Try this recipe. You can freeze portions. Never really frozen cooked food but this dosent affect it. Infact its actually better than the first portion. You need to buy a bottle of red wine. Freeze it in cubes ( obvoisly work out what a cube volume is ) Its just nice to be able to have a nice dinner made without having to do much. It defrosts in the fridge in about 24h, then you add it back to a pot, cover with a lid and then even some foil so it steams on low. Make sure to rest it for a while with lid on so it cools.

[link to www.itv.com (secure)]

To the recipe, although prob no need.

About 1tbsp + of chopped rosemary which you can also freeze in wrap, then foil.

100ml wine instead of 50ml.

A tin of plum tomato ( about 400ml ) unless you use passata. Make sure tomato smooth by time its done.

Beef dripping instead of olive oil. If you have a good oil, the why bother heating it. Just save for dressings.

A dash of worchester sauce.

Def couple bay leaves.

1.5 clove of garlic, although the other day. When just eating the sauce without pasta. I thought it dosent need garlic but next time I will just add 1 clove.

Tbh you could just copy the recipe although the extra dosent add much more.

Just make sure carrot, celery, onion is less then 5mm. You fry the meat on a high heat. Dont bother draining it, just keep frying until it absorbs plus a bit more, until it sticks. Simmer with a lid on for 3 hours in a stainless steel pan or some terrocta pot or something. Anything that isnt metal but stainless steel. Then you have to boil the rest out but while stirring. Final result is simmilar to the meat before cooking. Sort of compressed. Def no patches of water. Then make taglitelle or fettucini and add a knob of butter, which kind of does the same thing as the milk. It tones it down. Obvoiusly season at the end and also when you reheat it. Salt for sure. I have a Facebook. Obviously they track you. Ads were for Italian recipe pages that are locked. Looked good. If they let me in, I wont be sharing recipes. This one is enough. You prob make stuff like this anyway but if you dont then you should.
 
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