パスタ（イカスミとうるいのスパゲッティー）｜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
小倉知巳のイタリアンプロ養成講座 Time required : 15minutes
Meat sauce spaghetti | Yu you's recipe transcription
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Ingredients
- pasta : Favorite (150-200g)
- onion : 1 in
- sugar : 1/2 tbsp
- Olive oil : 1 tablespoon
- Grated garlic : 2 pieces
- Minced minced meat : 150g
- Shiokosho : Appropriate amount
- nutmeg : 1/2 teaspoon
- Cake flour : 1 tablespoon
- whole tomato : Appropriate amount
- ketchup : 3 tbsp
- consomme : 1 piece
Time required
25minutes
Procedure
-
1)
Preparation
00:41
Finely chop the onions and crush the whole tomatoes by hand.
-
2)
Fry the ingredients
02:09
Put olive oil and garlic in a frying pan and light it. When it smells good, add onions. Fry slowly until it becomes translucent and sweetened by adjusting the heat between low and medium heat. Add minced meat, lightly salt and pepper, and sprinkle with nutmeg and fry. When it's cooked to the point where a little lean meat remains, mix it with the cake flour and bring out the flavor of the meat without tampering with it more than necessary.
-
3)
Add tomatoes
06:02
When the meat is cooked, add whole tomatoes and ketchup, add salt and pepper to taste, add consomme and simmer for 5-10 minutes.
-
4)
Serve
07:06
Serve boiled pasta and finished meat sauce on a plate. Sprinkle with parsley or grated cheese if you like.
Point
When crushing whole tomatoes, be careful not to get the juice on yourself.
Fry the onions slowly until they become sweet, but as a trick, if you add 1/2 tablespoon of sugar while frying, the sweetness and water will come out and you can fry quickly.
Adding nutmeg to minced meat deepens the taste.
While adding whole tomatoes and simmering, stir occasionally to avoid burning.
The time required does not include the time to boil the pasta.
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