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Bolognese｜Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Ingredients

Beef and pork meat : 400g
onion : 1 piece (200g)
Olive oil : 2 tablespoons
Red wine : 100cc
(A) Canned tomatoes : 1 can (400g)
(A) Beef stew roux : 3 pieces (60g)
(A) Ketchup : 3 tbsp
(A) Granule consomme : 1 tablespoon
(A) Sugar : 1 tablespoon
(A) Salt : 1/4 teaspoon
(A) Pepper : a little
Spaghetti (boil as indicated. Save 4 tablespoons of boiled juice) : 400g

Time required

10minutes

Procedure

1) Prepare 00:48
Finely chop the onion.
2) stir fry 01:14
Put olive oil in a frying pan of about 26 cm, fry the onions on medium heat for about 2 minutes, and bring them to the edge. Add minced meat in the middle to flatten it, bake it for 2 minutes without touching it, turn it over and loosen it lightly.
3) Add red wine 02:21
Add red wine to 2 and carefully remove the alcohol over high heat for about 1 minute.
4) Melt the roux 02:39
Add (A) to 3 and add boiled juice (4 tablespoons) to completely dissolve the roux.
5) Finish 03:07
Add the boiled spaghetti to 4 and entangle well to finish.

Point

・ The difference between bolognese and minced meat sauce is that minced meat is fried until it becomes polo and seasoned with tomato ketchup. Bolognese has a small amount of vegetables, minced meat is meaty, and is stewed in a tomato can.
・ Minced meat is not touched until it is roasted, which gives it a full-fledged finish.
・ Be careful with red wine, as the alcohol odor will remain if you do not completely remove the alcohol over high heat. Also, adding red wine adds aroma and richness, making it very delicious.
・ By adding boiled juice, it does not become dry over time.