革命！【ワンパンミートソース】大盛りで作るパスタの限界を超えました。

革命！【ワンパンミートソース】大盛りで作るパスタの限界を超えました。

I’ll add the tomato juice then. I’ll sink the pasta with the weight of the meat. It looks good. Hi, I’m Fabio, the chef. I’m gonna make the risottata spaghetti with meat sauce. These are today’s ingredients. Spaghettini/ minched meat/ Onion/ Garlic/ Parsely/ Cubed stock/ Tomato juice/ Olive oil

Today is the kind of the risottata. The quality will be incredible as it’s risottata. I’ll marinate the minched meat. I’ll sprinkle 1% of the salt, black pepper, and garlic. To this, the meat will be already delicious. And the sauce will have umami.

I’ll let the salt to sink in for at least 10 min. I want to make it “the” Japanese food, so I’m using ground beef and pork, but just pork is fine. I’ll mince the onion during waiting for marinating. This way is useful for a not sharp knife.

Usually, Italian use onion, carrot, and celery. But, I want more Japanese taste, so I’ll use only onion today. Extra virgin olive oil. Turn on the heat. I’ll put the marinated ground beef. I want to make it browned witht the high heat so I’ll crush it.

When you can hear this sound, turn down the heat to the middle. The high heat is too strong for the ground meat. When you smell the good smell of it, turn it over. Now, it’s well-browned. This is the first step of the good meat sauce.

As I marinated the meat, I have no process to do for it. I’ll wipe off the extra oil from the meat with a paper. By doing this, the taste will be fresh, not heavy.

Maybe you wonder you wipe off the umami too, but the meat has thickness, and it’s not that easy for it to leak the umami. The both side of the meat is now well-browned, so I’ll cut it into the size I like. You can decide what size you would cut.

The inside of it is still raw, so I’ll grill it. The meat is being heated up now. I’ll put the end of the garlic into it, By this way, the bad smell of the meat will be gone away. I can smell the garlic, that’s when I’ll put the minced onions.

A little bit salt to the onions. The onion will be soon heated up. When the onion gets browned a little, mix with the meat. Like I’m gonna soak the umami and fat of the meat into the onion. I’ll add the tomato juice when I smell the sweet smell of the onion.

It’s already the good tomato sauce. I’ll add the water into it as I’ll boil the spaghetti in it. The sauce without water will be too thick and it takes a long time for the spaghetti to finish boiling. It’s essential to boil it once before putting the spaghetti into it.

I’ll add the beef stock. Now it’s boiling. I’ll put the spaghetti into it. Sink it by the way you like. I’ll boil it for the minute as noted. Turn down the heat a little bit. If you make the pasta risottata, I recommend the teflon type of the pasta.

Just wait for the pasta to boil. It looks so delicious. 8 min later. Turn off the heat. The pasta is still hard. Close the frying pan to steam. And wait 1 min after steaming. 5 min later. it’s still hot. Mix it and it looks so good. i’ll arrange it. Parsely.

Spaghetti with the meat sauce. Itadakimasu Yeah! It’s the best! I love tabasco and cheese. It goes well together. Gochisousamadesu! This is simple and easy pasta, so please try making it. Thank you for always leaving a comment. See you in the next video!

喫茶店の誰もが慣れ親しんだ絶品ミートパスタをワンパンの技法で作りました🍝
子供から大人まで楽しめるパスタになっているのでぜひ大盛りで作ってみてください✨

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材料
スパゲッティ　180g
合挽肉　250g
ニンニク　ひとかけ
塩　肉に対して1%
トマトジュース(有塩)　200cc
水　500cc
牛コンソメ　1 個
玉ねぎ　100 g
EX オリーブオイル　20cc
パセリ　適量
黑胡椒　適量

【トッピング 】
粉チーズ　 適量
タバスコ　適量

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#パスタ #ワンパンパスタ #ミートソース