和え物（ピーマンとクリームチーズの塩昆布和え）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 5minutes
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Bolognese ｜ Chef Ropia Recipe transcription of the chef's world
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Ingredients
- onion : 1 piece
- Carrots : 1/2
- celery : One
- Minced meat : 250g
- Beef shank : 250g
- Olive oil : Appropriate amount
- salt : Appropriate amount
- Canned tomatoes (No. 4 cans) : 2 cans
- Red wine : Appropriate amount
- Bay leaf : 2 sheets
Time required
40minutes
Procedure
-
1)
Prepare
00:51
Finely chop the onions, carrots and celery.
Finely chop the beef shank and mix with the minced meat. -
2)
Bake the ingredients
03:08
Put olive oil in a pan, add 1 vegetable and salt, and fry over high heat.
Put olive oil, 1 meat and salt in a frying pan and brown without touching.
When the whole is browned, take it out. -
3)
Season and finish
05:54
Put the red wine in the frying pan from which the meat was taken out, rub the bottom with a spatula, mix and sprinkle on the taken out meat.
Add the meat and red wine taken out to the pot containing the vegetables of 2 and boil.
When the pot is dry, add canned tomatoes and bay leaf, mix and simmer.
Point
・ For minced meat, coarsely ground is recommended to enjoy the texture.
・ The taste is enhanced by using beef shank and beef tendon. If not, the amount of minced meat should be 500g.
・ Fry vegetables with salt to bring out the flavor.
・ By adding a roasted color to the meat, the aroma is added.
・ The scent of bay leaf is enhanced by heating it with a little heat before adding it.
・ The sauce can be stored in the refrigerator for 4 to 5 days. Can be stored frozen.
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