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A professional-grade pasta meat sauce taught by a State Banquet Master Chef, made with butter, various Western herbs, and dry red wine, simmered slowly. It has a rich, mellow flavor profile with distinct layers, a versatile sauce that allows you to easily recreate restaurant-quality at home.
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Finely chop the vegetables, then melt butter and stir-fry the ground beef until the moisture evaporates. → In sequence, add minced garlic, chopped onion, celery, and carrot, and stir-fry until fragrant. → Add red wine, tomato paste, herbs, and seasonings, then add hot water and simmer for 20 minutes. → Sprinkle with black pepper to enhance the flavor, and serve with cooked pasta.
Finely chop the vegetables, then melt butter and stir-fry the ground beef until the moisture evaporates. → In sequence, add minced garlic, chopped onion, celery, and carrot, and stir-fry until fragrant. → Add red wine, tomato paste, herbs, and seasonings, then add hot water and simmer for 20 minutes. → Sprinkle with black pepper to enhance the flavor, and serve with cooked pasta.
A professional-grade pasta meat sauce taught by a State Banquet Master Chef, made with butter, various Western herbs, and dry red wine, simmered slowly. It has a rich, mellow flavor profile with distinct layers, a versatile sauce that allows you to easily recreate restaurant-quality at home.
Prepare the vegetables: Smash the garlic and mince it; chop the onion (leaving the root end intact makes it easier to chop); finely mince the celery and carrot.
Heat a pot over low heat, add a large piece of butter, and let it melt slowly, avoiding high heat to prevent scorching.
Add the ground beef and stir-fry over medium heat until all the moisture has evaporated and the meat is dry and fragrant.
Add the minced garlic and stir-fry until fragrant, then add the chopped onion and continue to stir-fry until it releases its sweetness.
Add the minced celery and carrot, and stir-fry thoroughly to enhance flavor and nutrition.
When stir-frying the ground meat, make sure to dry out all the moisture; this ensures a richer, more fragrant sauce. 🔥
The choice of tomato paste is crucial; use pure tomato paste (Tomato Paste) with a high solids content for a rich, thick texture. 💡
Simmer over low heat, stirring occasionally to prevent the thick sauce from sticking to the bottom of the pot. ⚠️
If you can't finish the Bolognese in one go, portion and freeze it; it can be stored for 1-2 months. ❄️
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