MISSINGROSIE said:The pasta was (photo) as big around as a coffee stirrer .. BUT it would not twofold on the fork!! It was al dente but properly cooked..and was "bendable" not underdone .. when eating pasta a certain amount of "vacuum" is needed of the noodles are not able to be twirled into a shape that will go into the mouth …
I think your sauce looks tasty! Sweetness in a classic Bolognese does come from the carrot and onion but even more from the lactose in the milk used in its preparation. What, you didn't cook your meat mixture in whole milk allowing it several hours to evaporate and caramelize? Then it really is a meat sauce of another name. Nothing wrong with that.
I quite like Bucatini, and now you know why I colloquially refer to them as 'chin slappers'. Generally I think Bucatini is best paired with thinner/lighter sauces not meaty chunky ones. Try it with something like an Arrabiata next time.
And, please for the love of all that is holy, finish your pasta by adding the 30-seconds-from-being-done cooked pasta to the sauce in its pot...thin it with a bit of the pasta water and finish cooking in the sauce for a final half minute or so. Then dish the pasta ... otherwise you end up with nude pasta with a blob of sauce on top which will never become one rather than pasta that has absorbed a bit of the sauce and all its flavors as well. I believe this is number 67 on my PFP list (Pet Food Peaves).
And for the record; I'm with Karen.
