紅酒牛肉意大利粉【加料泡製】Spaghetti Bolognese | 簡易食譜 - 基絲汀: 中西各式家常菜譜

紅酒牛肉意大利粉【加料泡製】Spaghetti Bolognese

by · 12 則留言
今天午餐就是這個意大利粉(義大利麵),加足材料泡製。問寶貝公主,是否吃得出加了甚麼料?數了一樣又一樣,果然厲害。結果呢?有沒有吃得出加了『紅酒』啊?當然有啦!看來,她不用看食譜也會煮。帶她出外吃好的餐後,就曉得加甚麼。自己回家照樣加材料,豈不成嗎?基絲汀又說夢話。
紅酒牛肉意大利粉 Spaghetti Bolognese

材料:
  • 意大利粉 320克
  • 洋蔥 1個(中型,切幼粒)
  • 蒜頭 1粒(剁蓉)
  • 免治牛肉(牛絞肉minced beef) 400克
  • 意大利番茄 (canned Italian tomatoes)1罐 400克
  • 番茄醬(tomato paste) 1/2杯
  • 紅酒 1/2杯
  • 牛肉上湯 1/4杯
  • 羅勒(basil, 切碎)1湯匙
  • 奧勒岡草(oregano) 新鮮2茶匙,或乾製 1茶匙
  • 帕瑪森芝士(帕瑪森乳酪grated parmesan cheese) 酌量
  • 橄欖油 2湯匙
  • 鹽 酌量
  • 糖 酌量
醃料:
  • 生抽(醬油)2湯匙
  • 粟粉(玉米粉)1/2湯匙
  • 糖 2茶匙
  • 水 2湯匙
  • 胡椒粉 少許

紅酒牛肉意大利粉製作圖 Spaghetti Bolognese Procedures

做法:
  1. 把免治牛肉用醃料醃約20分鐘。燒熱油鑊,用中火下洋蔥和蒜蓉炒香,待洋蔥軟身,轉用大火,加入免治牛肉炒勻,直至牛肉變深棕色。
  2. 倒進一罐意大利番茄,連汁在內。加入番茄醬,紅酒,牛肉上湯,酌量的糖。煮至滾(煮開),轉小火慢慢煮至牛肉軟稔,汁收濃稠,約25分鐘。
  3. 煮汁的同時,放意大利粉入滾水(開水)中,煲至軟身(跟包裝紙上的指示)。瀝乾水份,酌量加橄欖油喝海鹽,拌勻。
  4. 當汁煮好,意大利上碟,淋汁在上面,灑下切碎的羅勒和帕瑪森芝士。趁熱享受!

12 則留言 :

  1. 齋睇呢個意大利面圖片我都猛吞口水!!
    我好想吃啊!!!!

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  2. 這個不難意大利粉不難弄呢!可以試試!

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  3. I just come to Australia this year. I didn't know how to know before and I learnt more from you.
    My housemates are very like your recipe. Thank you very much!

    Would you mind to tell me which red wine is for cooking. After I opened it, how to keep it?

    Thank you!

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  4. To Wong,

    Thanks for your kind words. Very encouraging....
    I'm no expert in wine industry. For cooking, I normally use dry red wine.

    Well, I know many recipes will call for "dry red wine". Please see this article for details of what dry red wine is.

    After
    opening the red wine, you have to finish it as quickly as you can
    because the quality of wine will change. Use a wine bottle cork to
    reseal, and put it in your fridge. That will keep longer time.

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  5. Could you teach me what is the difference between minced beef and ground beef? Thank you. :P

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  6. To Polarbear:
    Wow, you asked a million-dollar question!
    I know Americans use "ground beef" whereas Australians often use "minced beef" . In daily language, people use different terms to refer to the same thing. Actually, there are some fine differences between these two words "ground" and "minced". You can take a look at this answer published on Yahoo7.

    In this recipe, I used "minced beef"(Australian language) referring to the same thing as "ground beef" in American term.

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  7. First of all, thanks for creating all those receipt, 多謝晒!

    Now, the question is, what is 牛肉上湯? is a canned product? or some kind of mixture powder with water product?

    Thanks,

    德格拉斯-約翰

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  8. Hi 約翰,
    牛肉上湯 is beef broth (牛肉高湯). It's canned product, easier to be used.

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  9. 真係好多謝你既食譜(S), 有陣時煮到唔知煮咩就會上黎偷師~上次跟你既食譜煮羊膝,非常好味~

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  10. 牛肉上湯係咩黎?THANKS:)

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    回覆
    1. 即是用牛肉煮出來的湯底,牛肉湯 beef stock.

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