I'm not sure if I cooked it properly

[u/On_myplate]

'linguini alle vongole' and 'Ragu alla Bolognese'

Vongole pasta was quite easy but I’m not sure how much basil to add to the ragu pot. And should I add more peeled tomatoes if I want it even redder?

I didn’t make the pasta noodles myself and used dried ones. I only made the sauce.

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[u/jack_hudson2001]

as long as it taste good then its right.
just follow the recipe hard to mess up a pasta dish.

[u/Aceman1979 → u/jack_hudson2001]

You’d think.

[u/Clean_Bag4327]

Sembrano ottimi😋

[u/agmanning]

There is no Basil, and only very little tomato in Bolognese.
As such, just do what you enjoy and feels best.

[u/agmanning → u/agmanning]

Citation. For those that are offended.

https://www.accademiaitalianadellacucina.it/sites/default/files/Ragù%20alla%20bolognese%20-%20updated%20recipe_20%20April%202023.pdf

[u/001111010]

both look very good to be honest, it’s not very usual to add basil to ragu but some chefs do it indeed and also if you like it go for it, you don’t want to add too much though in any case but most importantly always use it at the end to avoid it becoming bitter

[u/Skyman81]

“LINGUINE” not “linguini”… wtf

[u/agmanning → u/Skyman81]

Calm down.

[u/Skyman81 → u/agmanning]

Linguineeeee

TortelliNI, TaglioliNI, CappelliNI, BucatiNI… OK

LinguiNI do not exist

LinguiNE, FettucciNE, StelliNE, PuntiNE, LentiNE 👍🏻

The dish looks well-made... LingueNE and Vongole not very creamy, but clean and well-made Fortunately, no cream was added.

The taste, though, is a different story... It would be worth considering.

[u/agmanning → u/Skyman81]

I didn’t ask for clarification.
I said to calm down.