Bolognese | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe

Finely chop the onion. Crush the garlic with the belly of a kitchen knife to make it coarse. Finely chop the bacon.

Warm the frying pan between medium and high heat, add olive oil, add minced beef and pork, fry, and turn over when slightly browned. Turn it over a few times and when it gets all over, break it down, add bacon and fry. Put the meat on one side, put the garlic in the open place and fry, add the onion when it becomes colored and fry, and mix the whole when it is cooked.

Add red wine and boil down to remove the acidity. When the water is gone, add whole tomatoes and mix while crushing. Add salt and black pepper and simmer to remove the sourness of whole tomatoes. When the water is gone to some extent, turn off the heat.

Boil the water in a pan, add salt, and boil the pasta. Add butter and grated cheese to the sauce and heat to melt and mix. Mix the boiled pasta juice and pasta and entangle them. Check the firmness of the sauce, add boiled juice if necessary, and serve.