日本人がまだ知らない【肉パスタ】ボロネーゼだけじゃないラグーソース

日本人がまだ知らない【肉パスタ】ボロネーゼだけじゃないラグーソース

I’ll add the boiling water later to dilute the sauce. Hi, I’m Fabio, the chef. I’ll make the spaghetti with the ragu sauce. These are today’s ingredients. Ground heat/ Salt/ Black pepper/ Fennel seed/ Wine/ Garlic I’ll make Spaghetti with the ragu sauce of the ground meat today.

This pasta is from Toscana, the central area of Italia. They use the ragu sauce of Finnociona, Salami. I’ll marinate the ground meat. Salt/ Black pepper/ Fennel seed. Spaghetti with Bolognese is too famous that you might not know the spaghetti with pork. But, there are a lot of them in Italy.

Finocchio means Fennel. A feature of this pasta is to add fennel seed and marinate with wine. Garlic. Ingredients are so simple, but it’s so good. Wine I’ll let it rest overnight in the fridge. A day later. This is the base of the finocciona.

Look at this, this color is the best. You should let it rest in the fridge overnight to blend well too. The sauce is thick and strong, so I’ll use Spaghettoni, which is the thicer one today. Fresh pasta like a udon is recommended too.

If you don’t have spaghetti at home, you can use udon too. Extra virgin olive oil. The middle heat. I’ll fry the marinated ground meat. I’ll brown it first like a bogognese. The reason for using olive oil is to prevent the meat from sticking to the frying pan. Be patient to brown it thoroughly.

I’ll turn it over when it gets browned a little. The browned color is at least like this. I’ll dilute the browned color, the umami with the boiling water. I’ll turn it over again. I’ll wipe the oil with the paper. This burned part is so important for the sauce.

I’ll break down the base of the ragu sauce. The inside of this is still raw, so I’m gonna make sure it’s well-burnt. You can break down the meat to the size you like. I think Italian food is powerful, so I broke down this big. The high heat.

I’ll add the boiling water and room temperature water because only boiling water is too salty. I’ll rub off the burnt part. Now, it looks delicious, right? This is important. The ragu sauce in Italy is actually easy and simple. You don’t have to do a lot of things.

Turn off the heat till the spaghetti gets boiled. Spinach People in Toscana tend to use spinach, so I’ll use it too. Bitter vegetables like a radicchio goes well togethe with the ragu sauce. I’ll boil it with the spaghetti for 30 sec at last.

The ragu sauce is strong, so the bitter taste will be freshness. I’ll mix them. Add butter, cheese if you like. I like simple taste, so I’ll use olive oil. Turn down the heat and sprinkle parsely for the freshness. They are mixed well, so I’ll arrange it. Parmigiano Reggiano Black pepper

Spaghetti with the ragu sauce of fiocchiona. Itadakimasu. This is so good. People in Toscana couldn’t buy the fresh food back in the day, so there are a lot of recipes with the fennel seed there. I’m waiting for your request. Gochisousama desu You can feel Italia with this recipe so please try it!

Thank you for always leaving a comment. See you in the next video. Bye-Bye

トスカーナ州特産のフィノッキオーナサラミをラグーに仕立てました🍝 仕込んでおけばパスタにもなるし揚げておつまみ仕立てにしても最高です🤤

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【フィノッキオーナのサルシッチャ】
材料
豚肩ロースひき肉　300g
塩　肉の重量の１%
黒胡椒　15ふり
ニンニク　ひとかけ
赤ワイン　30g
フェンネルシード　3g

作り方
①ひき肉に塩胡椒、フェンネルシード,擦りおろしたニンニクを加え混ぜ赤ワインを加え一日マリネする。
②フライパンにEXオリーブオイルを熱しマリネしたひき肉に焼き目をつけごろっとした大きさにほぐす。
③茹で汁を加えておく。
④茹で上げたパスタとほうれん草を加えバターを加え仕上げる。
⑤仕上げにパルミジャーノチーズと黒胡椒をかけ完成です。

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