Spaghetti Bolognese
ID: a0d0c1c7...
A classic and comforting Italian dish featuring perfectly cooked spaghetti tossed in a rich, flavorful mutton ragu. Topped with grated Parmesan, fresh parsley, and a drizzle of olive oil for an authentic and satisfying meal.
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🍳 調理の流れ
Sauté garlic and onions in olive oil until translucent. → Add mutton mince, breaking it up, and cook until browned. → Add crushed tomatoes, seasonings, cheese, and simmer covered for 20-30 minutes to make the ragu. → Boil spaghetti in salted water for 9 minutes without breaking the strands. → Combine cooked spaghetti with the meat sauce, adding pasta water, parsley, Parmesan cheese, and olive oil, then toss well.
調理手順
簡単な手順
Sauté garlic and onions in olive oil until translucent. → Add mutton mince, breaking it up, and cook until browned. → Add crushed tomatoes, seasonings, cheese, and simmer covered for 20-30 minutes to make the ragu. → Boil spaghetti in salted water for 9 minutes without breaking the strands. → Combine cooked spaghetti with the meat sauce, adding pasta water, parsley, Parmesan cheese, and olive oil, then toss well.
イントロ
A classic and comforting Italian dish featuring perfectly cooked spaghetti tossed in a rich, flavorful mutton ragu. Topped with grated Parmesan, fresh parsley, and a drizzle of olive oil for an authentic and satisfying meal.
ステップ 1
Heat a pan on high flame and add 2 tbsp of olive oil.
ステップ 2
Add chopped garlic and chopped white onions to the pan. Add a pinch of salt and sauté until the onions turn translucent.
ステップ 3
Add 250 gms of hand-pounded mutton mince. Use a spatula to break down the meat to prevent clumping. Add a pinch of salt and sauté until the meat loses its pink color and starts turning slightly brown.
ステップ 4
Lower the flame and stir in the blanched, peeled, and crushed tomatoes. Add some tomato juice/rinsed water from the mixer jar, and 1 tsp of dried oregano.
ステップ 5
Add grated Parmesan cheese, freshly cracked black pepper, and 1/4 tsp of red chilli powder. Mix well.
材料リスト
重要なメモ
Salt should be added with moderation at multiple stages: onion sautéing, meat cooking, pasta boiling, and via the Parmesan cheese.
Never break the spaghetti strands; place them standing up and let them naturally sink into the boiling water as they soften.
Using hand-pounded meat instead of machine-ground meat provides a better texture for the ragu.
Adding starch-rich pasta cooking water helps bind the sauce to the spaghetti beautifully.
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