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肉醬意粉 Spaghetti Bolognese

肉醬意粉 Spaghetti Bolognese
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13
難度
準備需時
40 分鐘
煮食需時
3 小時
瀏覽次數:
8208
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肉醬意粉 Spaghetti Bolognese
這道菜需要較長的時間做,但真的很!好!吃! 試過之後,你永遠不會回去做簡化了的30分鐘肉醬食譜。 This dish takes a little longer to cook but it comes out AMAZING. After making this, you'll never go back to simplified 30 min bolognese recipes.
材料
份數
單位
  • 基本材料
  • 番茄醬
    1 杯(cp)
    Tomato Sauce - 這裡的份量只是估計,因為我沒真的去量,只要確保足夠蓋過材料和意粉。 The amount here is just an estimate since I didn't measure so I cannot give an exact amount. Just make sure u have enough to cover the ingredients and pasta.
  • 番茄醬
    237 毫升(ml)
    Tomato Sauce - 這裡的份量只是估計,因為我沒真的去量,只要確保足夠蓋過材料和意粉。 The amount here is just an estimate since I didn't measure so I cannot give an exact amount. Just make sure u have enough to cover the ingredients and pasta.
  • 橄欖油
    2 湯匙(Tbsp)
    Olive oil
  • 橄欖油
    30 毫升(ml)
    Olive oil
  • 牛油
    2 湯匙(Tbsp)
    Butter
  • 牛油
    30 毫升(ml)
    Butter
  • 西芹
    1
    Celery stalks - 切碎 Finely chopped
  • 西芹
    1
    Celery stalks - 切碎 Finely chopped
  • 洋蔥
    1
    Onion - 切碎 Finely chopped
  • 洋蔥
    1
    Onion - 切碎 Finely chopped
  • 紅蘿蔔
    1
    Carrots - 切碎 Finely chopped
  • 紅蘿蔔
    1
    Carrots - 切碎 Finely chopped
  • 免治牛肉
    1.25 磅(lb)
    Ground beef
  • 免治牛肉
    567 克(g)
    Ground beef
  • 免治豬肉
    1 磅(lb)
    Ground pork
  • 免治豬肉
    454 克(g)
    Ground pork
  • 紅酒
    0.5 杯(cp)
    Red wine
  • 紅酒
    118 毫升(ml)
    Red wine
  • 意粉
    1.5 磅(lb)
    Pasta - 新鮮雞蛋意粉,如:寬意粉。我用了長通粉,因為家裡有。 Fresh egg pasta e.g. Tagliatelle. I used penne cause thats what I had at home.
  • 意粉
    680 克(g)
    Pasta - 新鮮雞蛋意粉,如:寬意粉。我用了長通粉,因為家裡有。 Fresh egg pasta e.g. Tagliatelle. I used penne cause thats what I had at home.
  • 帕爾馬芝士(磨碎)
    1 少許
    Parmesan cheese,grated
  • 帕爾馬芝士(磨碎)
    1 少許
    Parmesan cheese,grated
  • 番茜
    1 少許
    Parsley - 可選 Optional
  • 番茜
    1 少許
    Parsley - 可選 Optional
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步驟
  • 油和牛油以中火加熱,加入洋蔥,西芹,紅蘿蔔並用鹽和胡椒調味。煮至軟和淺金黃色,減至小火,繼續煮約15分鐘,直到軟身和融合。

    Oil and butter in pan, set on medium heat. Add onion, celery and carrots in while seasoning with salt and pepper. Cook until lightly browned and soft. Reduce heat to low, continue cooking for about 15 mins til very soft and caramelized.
  • 保持小火,加入免治牛肉和豬肉,打碎肉塊,攪拌,直到變成棕色。大約需要10分鐘,把肉的脂肪煮出。(如果醬變得太油膩,倒出一些,但不要全都倒掉,味道和精髓都在油中!)
    再加熱倒入紅酒,讓它煨,直到水份蒸發。


    Keeping low heat, add beef and pork in, breaking up the chunks and stirring until it turns brown. That takes about 10 mins, cause you want to cook the fat out. (If the sauce gets too oily for your preference, drain some away but do not pour them all out, the flavour and essence of the sauce is in the oil!!)
    Increase heat to medium, pour red wine in and let it simmer until it evaporates.
  • 加入番茄醬,邊煮邊攪拌約2分鐘,然後覆蓋,讓它煮約3小時,待醬汁變得粘稠 (醬汁是現在被稱為“肉醬 Ragu”),用鹽和胡椒調味。

    Tomato sauce in, cook and stir for about 2 mins then cover and let it cook for about 3 hours until the sauce becomes thick. (Sauce is now called "Ragu") Season with salt and pepper.
  • 當醬汁接近煮熟,接包裝的說明準備好意粉。放進肉醬Ragu,配上碎帕爾馬芝士和番茜。

    While the sauce is nearly cooked, prepare the pasta as directed on packaging. Toss it in with the ragu, serve with grated parmesan cheese and fresh parsley.
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肉醬意粉 Spaghetti Bolognese
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