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 :
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”
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
做法 (Method) ：
Cut all the vegetables into a small cubes, pancetta also cut into small cubes
Prepare a big pan, add butter, then put the pancetta in and stir until little oil comes out and little brown
Add onion, and stir until soft, then add other vegetables, stir well
Add all meats and stir until meats turn brown colour
Pour in the red wine and let the alcohol evaporate a while
Use the beef stock to dilute tomato paste, then put them into the pot and stir well
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.
Add salt and black pepper, taste it, finally put the cheese on the top, finished.