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Bolognese | Cooking researcher Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

1.6mmのパスタ : 100g
牛豚合い挽き肉 : 100g
トマト : 1個(160～200g)
玉ねぎ : 1/4個(60g)
にんにく : 1～2片
バター : 5g
オリーブオイル : 小さじ2
Salt and pepper (ground meat seasoning) : moderate amount
(A) Worcestershire sauce : 小さじ1
(A) Consomme : 小さじ1
(A) Sake : 大さじ1
(A) black pepper : 適量
(A) Nutmeg : 3振り
塩 : moderate amount
(B) Grated cheese : 適量
(B) Dried parsley : 適量
茹で汁 : 大さじ1

Time required

10minutes

Procedure

1) 野菜を切る 02:52
Garlic is peeled and crushed.
Chop the garlic and onion.
Cut the tomato in half, remove the stem, and cut into chunks.
2) ソースを作る 04:54
Add olive oil to a frying pan, season the minced meat with salt and pepper (for seasoning the minced meat), and fry over medium-high heat until browned.
Add the garlic and stir-fry over medium heat so that it does not burn.
Add onion → tomato → (A) in that order and bring to a boil.
At the same time, boil the water for boiling the pasta (not listed).
3) パスタを茹でる 09:13
Add enough salt to the hot water (not listed) to bring the salt concentration to 1%.
Add the pasta and cook for the indicated time.
4) 仕上げる 10:04
Heat the sauce, add the pasta, cooking water, and butter and mix.
Arrange on a plate and finish with (B).

Point

・Cut the onion into small pieces instead of pressing it with a knife to prevent moisture from escaping.
・Fry the minced meat until it becomes fine.
・By adding consommé, there is a role to reinforce the taste of vegetables.
・Boil down the sauce until it becomes thick.
・The amount of salt to put in hot water should be about 1% salt concentration. (About lightly thick soup)
・If you want to make it al dente, boil it 1 minute earlier than the indicated time.