#Cook pene aldente style plus

This was one of those recipes that “seemed” like a lot of work and I normally would have passed over, but I was intrigued enough to give it a try. (Side note, I started this at 9 in the morning and realized I had forgotten to get white wine, and had to text my neighbors for a cup of wine at 9:30AM, what must they have thought of me? They must like me because multiple people came through. I also added quite a bit of water throughout the day as it cooked down. Shout out to Chef John! Thank you!!! Note that during occasional stirs, you'll want to use a wooden spoon to scrap up the sauce at the bottom. This is one of those recipes that elevates your confidence in the kitchen and I highly recommend trying it. It is going in my book of recipes to make for dinner guests. It's a rich, hardy, filling sauce with a hint of sweetness in the aftertaste.

#Cook pene aldente style plus

I can't describe the flavor but it certainly isn't onion plus meat sauce. That was Sunday, fast forward to Wednesday and I was finally able to eat a meal at home, so I made the dish by sautéing a portion of the sauce and then simmering the al dente pasta in it. I let it cool and stored it in the fridge to test it out later in the week. At first the smell was pleasant enough, but I couldn't imagine how it would translate into a pasta sauce, and I was still apprehensive at hour 10 when it was done.

I followed all the steps and throughout the day the sauce changed and evolved like it did in the video. It's a remarkable amount of onions, you don't realize the volume until you have it in front of you. I'm a pretty confident cook, but admit I was nervous about this sauce, I haven't made anything like it before. Not adding garlic to a pasta sauce seemed wrong. I am so glad I didn’t play with the original recipe. This sauce is so rich it almost makes my mouth hurt. I’ve taken a few tastes during the stirring process. The smell of this has been torturing me for hours! Everything is finally breaking up and melding. During assembly, I realized that there was absolutely no way I was going to fit this in the crock pot, so I’ve been up ever since babysitting. I started at 2 am, figuring I could toss it in the crock pot for the final longest cooking time, as others have suggested. So, I just couldn’t pass up the challenge of hiding 6 pounds of onion in a sauce! I doubled it because it’s a long process so I figured I could freeze unused sauce. I’ve been doing this for 20 years and it never gets old. My oldest absolutely abhors the texture of onions, and I’ve made it a game to see what I could cook over the years with onions that I could skip by him without him noticing. It seemed like a lot of work for something that didn’t sound very flavorful. Such a unique taste that I can't wait to have again. Either the flavor just grew on me, or the longer it sits after preparation, the more the flavor improves. I put it in the freezer in single portion containers and then just made some fresh pasta whenever I wanted to have a meal.

I cook for one and I had so many leftovers. **EDIT2** It has been a few months since I made this, and now I am absolutely craving it!! I don't think I realized how much I liked it. Really pleased with this sauce even a week after making.

**EDIT** Just wanted to come back and say that the leftovers are absolutely delicious and far better flavor than the the initial meal. I'll probably make it again, but more as a change-up than as a staple. I wouldn't give it the rave reviews as some others have, but it's good. After browning the meat and adding the aromatics, you basically leave it alone, save for a few stirs here and there. It's pretty easy to make, with 90% of the actual work being in the preparation. I'd liken it to kind of a sweet and savory stew over pasta. I'd say all the simmering is worth it though as it results in a very deep and unique flavor. However that's my fault, since I knew what I was getting into before I started. Made this today and didn't get to eat dinner until after 8:00PM because I didn't get started as early as I wanted.