材料 Ingredients
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註：此配方是四人份。可依各人喜好選用不同種類及不同比例的絞肉。
Note: This recipe is for four persons. You can choose different kind of ground meat with different ratio.
做法：
| 1. | 燒滾煮麵水。 |
| 2. | 鍋燒熱，加入2大匙橄欖油和絞肉。用中火將將絞肉炒散後倒入濾網將水份和油脂濾掉。放置一旁備用。 |
| 3. | 原鍋再加入2大匙橄欖油。加入洋蔥和芹菜用中火炒到兩者變成透明。續加洋菇，大蒜，1/3小匙鹽和1/4小匙黑胡椒繼續炒到洋菇變軟。 |
| 4. | 倒入紅酒並用木杓將鍋底咖啡色的殘留物刮鬆。再加入牛肉高湯，番茄膏，1/3小匙鹽和1/4小匙黑胡椒煮滾。 |
| 5. | 倒入絞肉和紅醬。煮滾後轉小火煨煮。 |
| 6. | 煮麵水內加入足夠的鹽。依照包裝指示煮義大利麵。 |
| 7. | 麵煮到剩3分鐘時間時，將帕梅善起司粉和碎巴西里葉加入肉醬裡拌勻(保留些許做為裝飾用)。繼續煮3分鐘。 |
| 8. | 將煮好的麵裝盤，上淋洋菇肉醬。最後撒上帕梅善起司粉和碎巴西里葉。 |
PROCEDURE
| 1. | Boil a pot of water for noodle. |
| 2. | Add 2 tbs of olive oil and ground meat in a heated deep sauce pan. Sauté the meat over the medium heat until loosen. Drain the meat in a sieve and set it aside. |
| 3. | Add 2 tbs of olive oil, the onion and celery in the same pan. Sauté until both are translucent. Add the mushrooms, garlic, 1/3 tsp of salt and ¼ tsp of black pepper. Continue to sauté until the mushrooms are soft. |
| 4. | Pour in the red wine and deglaze (loose the brown bits on the bottom) the pan with a wooden spoon. Add the beef stock, tomato paste, 1/3 tsp of salt and ¼ tsp of black pepper and bring the mixture to a boil. |
| 5. | Place in the ground meat and red sauce. After the sauce boils, turn the heat down to the lowest and continue to simmer. |
| 6. | Add enough salt to the water for noodles. Follow the package instructions to cook the spaghetti. |
| 7. | At three minutes before the noodles are done, add the Parmigiano-Reggiano and parsley to the meat sauce and mix (reserve some for garnish). Continue to cook for 3 minutes. |
| 8. | Plate the cooked noodles. Ladle the meat sauce over the noodles. Sprinkle with grated Parmigiano-Reggiano and minced parsley leaves. |
最後更新 (Last Update): 01/10/2015
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