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發表於 2008-2-11 08:55 PM | 只看該作者

有關意大利肉醬意粉問題

有無人可以話我聽意大利肉醬意粉個肉醬點整啊？？
我試過用番茄醬+肉碎煮，覺得一D都5好食，究竟點整先有餐廳隨水準呢？請各位指教

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金谷秀夫

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發表於 2008-2-11 10:25 PM | 只看該作者

牛油
茄醬二個(切去皮切幼粒)
洋蔥一個 (切幼粒)
甘筍150GR(切去皮切幼粒)
牛肉250GR(切碎)

麵粉兩湯匙
番茄醬約一湯匙

雞湯或水適量(餐廳會用燒汁)
幼磨黑椒粒少許
百里香(thyme)少許
月季葉兩片
茄汁半杯
鹽、雞粉

先用牛油把茄醬、洋蔥、甘筍同時炒香，再加以牛肉再炒，這時牛肉會出水，必須用慢火將水份炒乾，再加入麵粉略炒，然後加入茄醬，這時可以其餘材料一同加入，(雞湯或水要適量)煮十五分鍾左右就完成。

全個過程必須用慢火，注意材料先後次序。
歡迎你享受入廚樂趣，享受美食:014:

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tae_wong

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發表於 2008-2-26 02:57 AM | 只看該作者

唔喺啊...我成日都凈喺用番茄同牛肉煮意粉,都唔錯阿..偶然會+嗰洋蔥落去....其實唔一定要咁多料....自己喺屋企求其就OK喇....

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kwplee

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發表於 2008-5-18 08:41 PM | 只看該作者

原帖由 tae_wong 於 2008-2-26 04:57 發表
唔喺啊...我成日都凈喺用番茄同牛肉煮意粉,都唔錯阿..偶然會+嗰洋蔥落去....其實唔一定要咁多料....自己喺屋企求其就OK喇....

Look! The recipe from Mr. 金谷秀夫 is a typical commerical spaghetti Bolognese recipe. You may have extra celery, grounded black pepper iand parmesan cheese in the dish. You can also use olive oil instead of butter. Your idea is only a household recipe comparing with commerical recipe.

The first factor often forgets about the purpose of eating - to enjoy the food. It is about 求其 or improvement.

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reithway

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發表於 2008-5-25 08:10 AM | 只看該作者

try this one is very easy to make... but taste good

INGREDIENTS
• 1 pound lean ground beef
• 1/4 cup chopped onion
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1 tablespoon dried basil
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 (4.5 ounce) can mushrooms, drained

DIRECTIONS
1. In a large saucepan over medium heat, cook ground beef with onion until brown; drain. Stir tomatoes, tomato paste, basil, garlic powder, oregano and mushrooms into beef mixture. Bring to a boil, then reduce heat to low and simmer one hour. Serve over hot pasta.

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ke0304

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發表於 2008-6-12 04:10 AM | 只看該作者

there is a quick way. cook the ground beef in the pan. add the pasta sauce and spaghetti and that is all folks.

[ 本帖最後由 ke0304 於 2008-6-12 04:11 AM 編輯 ]

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