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 – 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.
