Spaghetti Bolognese Sauce


SPAGHETTI BOLOGNESE SAUCE

Bahan saus/sauce ingredients:
500 gr daging sapi giling. 500 gr ground beef.
1 buah bawang bombay ukuran besar, potong kecil2. 1 pcs onion big size, small cut.
6 buah tomat merah segar, potong kecil. 6 pcs fresh red tomato, small cut.
350 gr pasta tomat. 350 gr tomato paste. (CIRIO)

4 siung bawang putih, cincang. 4 cloves garlic, chop.
100 gr keju cedar parut. 100 gr grated cheddar cheese. (KRAF)
1 buah pala, haluskan. 1 pcs nutmeg, ground.
2 sdt oregano kering. 2 tsp dried oregano.
3 lbr daun salam kering. 3 pcs dried bay leaf.
½ sdt lada hitam kasar. ½ tsp roughly ground black pepper.
10 gr gula batu. 10 gr rock sugar.
Garam secukupnya. Some salt.
2 sdm minyak olive. 2 tbsp olive oil.
40 gr mentega tawar. 40 gr unsalted butter. (Elle & Vire)

Cara/method:
1. Panaskan minyak olive. Tumis bwg putih hingga harum, masukkan daging giling, aduk hingga berubah warna. Heat olive oil, saute garlic until fragrant, add ground beef, stir until changing color.
2. Masukkan pala dan lada. Aduk dan sisihkan. Add nutmeg and pepper. Stir and set aside.
3. Panaskan mentega, masukkan bawang bombay, tumis hingga harum. Masukkan tomat segar, aduk dan masak dgn api kecil hingga matang. Heat butter, add onion, saute until fragrant. Add fresh tomato, stir and simmer until well cook.
4. Masukkan tumisan daging dan bahan yg lain. Kecuali garam. Add sauteed beef and other ingredients. Except salt.
5. Tambahkan garam bila perlu. Add some salt if needed.
6. Sajikan dgn menuang saus bolognese ditas spaghetti dan taburi keju parmesan. Serve bolognese sauce on spaghetti and sprinkle with parmesan cheese.

Note:
1. Bungkus saus bolognese per 200gr dan simpan di freezer. Packing bolognese sauce 200gr and keep into freezer.
2. Persaji 100-120gr spaghetti (kering yg direbus dgn air garam dan sedikit minyak olive). Serving per pax 100-120 gr dried spaghetti (boiling with salt and some olive oil).

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#FloHomeCookingIsTheBest #FloOriginalRecipes #CookingWithTheHeart #CookingWithLove #FoodPhotograph

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