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To begin with this particular recipe, we have to first prepare a few components. You can have pasta bolognese with yakiniku sauce using 11 ingredients and 9 steps. Here is how you cook it.
Ingredients of Pasta Bolognese with Yakiniku Sauce:
- Take 80 grams Ground pork
- Get 1/2 Onion
- Make ready 1 Salt and pepper
- Get 1/2 tsp Soup stock cube
- Make ready 1 Eggplant
- Get 1 Tomato
- Prepare 2 tbsp Ketchup
- Get 1 tbsp Yakiniku sauce (roasted garlic)
- Get 1/2 tsp Sugar
- Get 1 Salt and pepper
- Take 80 grams Pasta
Pasta Bolognese, or pasta in a tender and richly-flavored meat and vegetable sauce, is one of my favorite Sunday night family suppers. The sauce simmers on the stove for several hours, making the house smell delicious and inviting — and it's one of those dishes that just tastes like it was made with love. Most of us aren't used to adding dairy to tomatoey, meaty sauces, but adding milk to your bolognese adds such a richer depth of flavour, and results in much more tender meat. Bolognese Sauce recipe by Gordon Ramsay.
How To Make Pasta Bolognese with Yakiniku Sauce:
- Mince the onions. Remove the stems of the tomatoes and chop into pieces.
- Cut the eggplant into 1 cm rounds and soak in water.
- Drain the eggplant and cook in an oiled pan. Transfer on a plate and set aside.
- Add salt and a sprinkle of vegetable oil to water and bring to a boil. Add the pasta and boil.
- Lightly oil a pan and saute the onions. When they've become transparent, add the meat and continue cooking, adding soup stock, salt, and pepper.
- Add the tomato, ketchup, and yakiniku sauce (roasted garlic) and boil on medium heat for 5 minutes. Be careful not to over-boil.
- Stop the heat when it's still a little soupy, and season to taste with sugar, salt, and pepper. Add the eggplant you set aside in Step 3 and mix together.
- Drain the boiled pasta and add to the pan from Step 7, tossing with the sauce.
- And you're finished.
When making a good bolognese sauce, it doesn't need a lot of ingredients or a lot of money. But, what you do need to make, though, is a lot of patience for the Bolognese sauce to reach its perfect taste and authentic creamy, thick texture. Start by chopping the carrot, celery and onion very finely, but not too fine that it turns into a pulp. Then in a medium to large pot add the olive oil and the chopped vegetables, cook the mixture covered on low heat until the onion is transparent. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste.
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