Today recipe inspired by several Ragù Bolognese recipe that I see from internet. I will not specify which one because I will mix all of them (hahaha). Moreover, the original recipe using carrot and other vegetables. Since my husband do not like carrot (and he still insist that sauce bolognaise with carrot it is like blaspheme), thus, I skip the carrot and make my own recipe. For pasta, I use special black spaghetti, or the name on the packet is Spaghetti al Nero di Seppia. It is normal spaghetti that mix with ink of cuttlefish that made black color on it. If you think it will be fish smell, you are wrong, It was not smelly at all, not even smell of sea water, But to cook it, it takes more longer than usual. I cook it for almost 15 minutes. In the packet it write to boil around 9-11 minutes. So, do not hesitate to taste your pasta before drained it. So, here is my recipe Ragù Bolognese avec Spaghetti al Nero di Seppia .. Ingrédients (for 2 - 3 persons) :
Preparation :
How to Cook :
I can tell that the different way to cook sauce bolognaise like this is another our plat préféré (our prefer dishes). With cube beef stock, we do not need much salt to add. But if you think you need it more salty, you can add a bit salt. That's why I let salt on part of ingrédients (if necessary).
I think that's all for today. I will back to ironing task at home and we will see again on the different recipe I cook. À bientôt ! (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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