最正宗、最傳統的「真。意大利肉醬闊條麵」(The Classic Tagliatelle al Ragu Bolognese)

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可能讀者見到標題會覺得太誇張了,什麼是真肉醬意粉?我們平時吃的不是肉醬意粉嗎? 真肉醬意粉又有什麼不同及特別? 作者就在這篇介紹及分享吧。

Maybe you feel strange when see the title in Chinese, why I’m talking about this? and wondering what’s different between the one we knew and the one I’m sharing, let’s see below explanation :

 

在意大利,肉醬意粉是週末家人聚會必吃的菜式,而這菜式亦已註冊成為一個有標準份量、材料及煮法,一般的肉醬菜式只可稱為Ragu,亦有很多食材選擇及煮法,只有用上在意大利Bologna這個地方的煮法才可稱為Ragu Bolognese。

First, Ragu dishes is the most important dish for family gathering every weekend in Italy, however, this dish had been registered as a standard method of ingredients and cooking method, there are many ragu cooking methods which using other ingredients, this only can called “Ragu”; The only cooking method that created by the place called Bologna can only be called “Ragu Bolognese”

 

另外,之前也有文章說過關於不同意大利粉的分別,然而,意大利人對意粉的用法其實很講究,而這款菜式在意大利一定要用上闊條麵,用來把肉醬掛在意粉上一起食用。

On the other hand, there are vary pastas in Italy, they are using specific pasta for special sauces, so, this Ragu Bolognese must have to use Tagliatelle pasta for the dish.

 

可是,這菜式在世界各地流傳下,已變奏出不同版本,已經不再是本身的味道;老實說,作者由小到大在香港吃的肉醬意粉也是濃濃的番茄汁味及醬汁很多的版本,而英文卻永遠寫 Spaghetti Bolognese; 然而,現在學習中的真正意大利菜色才知道我們香港的版本一直是錯誤的版本,所以今次作者分享真正的肉醬闊條麵材料及做法,希望讀者知道真正的味道。

This ragu dishes is very famous all over the world, unfortunately, this is not like the original one in other countries we are tasting nowadays.  In Hong Kong, I’m having this dish which taste so many ketchup and so full of red sauce on it, and so called “Spaghetti Bolognese” in many restaurant menus.  However, I only knew that I’m eating a wrong version since child when I’m now studying Italian cuisine, therefore, I would like to share the original method of the REAL Tagliatelle al Ragu Bolognese in this post.

 

材料 (Ingredients) :

 

牛油 (Butter) – 55g

 

意大利咸肉 (Pancetta) – 55g

 

免治牛肉 (Minced beef) – 100g

 

免治豬肉 (Minced pork) – 100g

 

洋蔥 (Onion) – 1pc

 

紅蘿蔔 (Carrots) – 1pc

 

西芹 (Celery) – 1pc

 

牛肉湯 (Beef stock) – little

 

番茄膏 (Tomato paste) – 3 tablespoons

 

紅酒 (Red wine) – 1 glass

 

巴馬臣芝士 (Parmesan Cheese) – few

 

鹽 (Salt) – little

 

黑胡椒 (Black pepper) – little

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做法 (Method) :

 

1. 把所有蔬菜切成小粒、意大利咸肉也切成小粒
Cut all the vegetables into a small cubes, pancetta also cut into small cubes

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2. 準備一個大鍋,下牛油,待牛油溶化一會,加入意大利咸肉略炒至出油及微香
Prepare a big pan, add butter, then put the pancetta in and stir until little oil comes out and little brown

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3. 加入洋蔥炒至軟身,然後加入其他蔬菜炒勻
Add onion, and stir until soft, then add other vegetables, stir well

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4. 加入所有免治肉炒至變為啡色
Add all meats and stir until meats turn brown colour

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5. 倒入紅酒並待一會至酒精揮發
Pour in the red wine and let the alcohol evaporate a while

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6. 把番茄膏加入少許牛肉湯,溶化後加入鍋內,伴勻
Use the beef stock to dilute tomato paste, then put them into the pot and stir well

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7. 再加入牛肉湯蓋過肉醬後,轉小火,慢煮1.5小時,中途要留意水量,如果太乾就加少許牛肉湯並輕輕攪拌以免舔底
Pour the beef stock to cover the meat, turn the gas to very very small and slow cook for 1.5 hours, monitor it for sometimes, if too dry, just add some beef stock on it, better stir a little some times too.

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8. 加鹽及黑胡椒並試味,最後灑上芝士就可以了。
Add salt and black pepper, taste it, finally put the cheese on the top, finished.

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