パスタ（ボロネーゼ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし

Sprinkle salt (not listed in ingredients) on the ground beef and rub it lightly.
Wash the celery and pat dry.
Roughly chop the onion and celery and place in a food processor until finely chopped.

Heat a frying pan, heat up the olive oil, add the chopped prosciutto and stir-fry lightly.
Lightly sprinkle the flour on the ground beef to coat it, then add it to the frying pan and stir-fry.
When the meat changes color, add the chopped onions and celery, sprinkle with seasoning salt (not listed), and stir-fry.
When it becomes familiar, reduce the heat to medium and evaporate the water.
Add white wine and evaporate the alcohol, then add rosemary and a splash of water (not listed).
Simmer on low heat for 20-30 minutes.

Boil the pasta in 1.5% salt water for 11 minutes.

フライパンに2をスプーン山盛り2杯ほど入れ、水で伸ばして弱火にかける。
パスタが茹で上がったら強火にし、フライパンに加えて絡める。
ひと回しのオリーブオイル(分量外)を掛け、火を止めてパルミジャーノチーズを加えて絡める。

お皿に盛り付け、黒コショウを振ったら完成。