Mushroom Bolognese

マッシュルームたっぷりミートソース

Point

The proportion of onion, celery, carrot is 3:2:1. By mushroom and same amount of minced meat stir fried well, which become a rich taste meat sauce.

Ingredient 4-5 serving

Minced beef and pork
200g
Onions
1/2
Carrot
1/4
Celery
1/2
Garlic
1 clove
Mushrooms
200g
Red wine
100cc
Salt, pepper, nutmeg
as appropriate
Cake flour
3 tablespoon
Can of boiled tomato
1
Olive oil
3 tablespoons
spaghetti
as appropriate
Parmigiano-Reggiano
as appropriate
EXV olive oil
appropriate
  • 1

    Onion, carrot, celery and garlic chopped finely. Mushrooms sliced.
  • 2

    Put chopped garlic and olive oil into UNILLOY 22cm casserole and heat over.
  • 3

    Then good smell come out, put all the vegetables of ① into pot and stir fry high heat until to be soft. And saute slowly medium heat.
  • 4

    Amount turned to half, add minced meat, and loosen and sauted.
  • 5

    Add salt, pepper, nutmeg, and flour and saute.
  • 6

    Pour red wine, burn off the alcohol content and acidity, add boiled and mashed tomatoes and bay leaf. Cooked about 20 minutes until become juiceless.
  • 7

    adjust the taste with salt and pepper.
  • 8

    Spaghetti boiled to al dente in boiling water with salt and mix together with ⑦ meat sauce.
  • 9

    Place a plate and sprinkle EXV olive oil and grated parmigiano to your liking.

このレシピのカテゴリー

Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.