郁郁貢的爆牙

呢個一向都係天氣凍我先整嘅  其實我哋唔多食 pasta，一年晌屋企整幾次咁大把，所以 pasta 大加價對我哋影響唔大

今次個肉醬跟意大利大廚 Antonio Carluccio 嘅食譜 ......

Ragù Bolognese (For 4) :

• 55g butter
• 55g minced proscuitto fat or pancetta
• 1 large carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• 100g minced lean veal or beef
• 100g minced lean pork
• 1 glass of dry red wine
• A little beef or chicken stock
• 3 tablespoon tomato paste
• salt and pepper

1. Heat the butter in a large pan, add the proscuitto fat or pancetta, carrot, celery and onion and fry gently for 10 minutes.
2. Add the minced meats and stir with a wooden spoon to break them into smaller chunks. Cook for 15 minutes to brown the meat.
3. Add the wine and bubble for a few minutes to allow the alcohol to evaporate a little. Stir in a little stock to prevent the mixture from sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a saucelike consistency.
4. Leave to simmer for 1.5 hours, adding more stock to obtain a smooth consistency.
5. Season to taste with salt and pepper.