this post was submitted on 26 Mar 2024
58 points (93.9% liked)
FoodPorn
15655 readers
304 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
It would actually be called "white ragù" and it's not usually associated with the city of Bologna like the classic "ragù alla Bolognese". The best white ragù I've had was actually in Tuscany. They have fucking great meat down there (also great wine)
As for the "sauce" element, it's usually created by the fat released from the pork meat (and the bacon/pancetta). In OP's dish, the issue is that he didn't incorporate the sauce with the pasta, therefore it looks dry and unappetizing. White pasta, when just left there on its own, is pretty bad. It needs to cling on to a sauce (which can be just some olive oil, but it needs something).
Next time, I'd advise putting it in a pan with the sauce and toss it for a minute or so, then serve.