How to make a spaghetti

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Ingredients (materials) :

  • 1/4 cup extra virgin olive oil, divided
  • 1 1/2 lbs lean ground beef (85% or 90%)
  • 1 medium carrot, finely grated (about 1/2 cup)
  • 1/2 medium yellow onion, finely diced (about 1/2 cup)
  • 4 cloves garlic, finely minced
  • 2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
  • 1/4 cup chopped fresh basil
  • 2 Tbsp chopped fresh parsley
  • 1 tsp dried rosemary, crushed
  • 3/4 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried sage
  • 2 bay leaves
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/2 – 1 cup chicken or beef broth, to thin sauce if desired
  • freshly, finely grated Romano and Parmesan cheese or Mizithra cheese for serving

Method (steps) :

  • In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 – 15 seconds, set aside.
  • Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 – 8 hours (yes minimum of 5 hours), stirring occasionally.
  • Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

TERJEMAHAN :

Cara Membuat spagheti

 Bahan-bahan :
• 1/4 cangkir minyak zaitun extra virgin, dibagi
• 1 1/2 £ daging sapi tanpa lemak (85% atau 90%)
• 1 media wortel, parut halus (sekitar 1/2 cangkir)
• 1/2 sedang bawang bombay, potong dadu (sekitar 1/2 cangkir)
• 4 siung bawang putih, cincang halus
• 2 (28 oz) kaleng tomat hancur Roma (saya sarankan Contadina)
• 1/4 cangkir cincang kemangi segar
• 2 sdm peterseli cincang segar
• 1 sdt rosemary kering, hancur
• 3/4 sdt thyme kering
• 1/2 sdt oregano kering
• marjoram kering 1/2 sdt
• 1/2 sdt kering bijak
• 2 lembar daun salam
• 1/2 sdt garam, atau sesuai selera
• 1/4 sdt lada hitam bubuk
• 1/2 – 1 cangkir kaldu ayam atau daging sapi, untuk saus tipis jika diinginkan
• baru, parut halus Romano dan keju Parmesan atau keju Mizithra untuk melayani

Langkah-langkah :

• Dalam non-stick panci saus besar, panas 1 sendok makan minyak zaitun di atas api sedang. Crumble daging sapi ke dalam panci (sekitar 1 inci potongan). Brown daging sapi, aduk sesekali (saya selalu diajarkan untuk mengaduk terus-menerus tapi ini membuat abu-abu daging sapi Anda, biarkan cokelat di bawah dan hanya sesekali aduk) dan putus daging sapi seperti yang Anda aduk, sampai matang. Tiriskan daging sapi, sisakan 1 sdm lemak dalam pot. Tempat kecokelatan daging sapi dalam food processor dan denyut nadi ditumbuk sampai halus, sekitar 10-15 detik, sisihkan.

• Tumis wortel dan bawang lemak cadangan di atas api sedang sampai tinggi emas, sekitar 4 menit, menambahkan dalam bawang putih selama menit terakhir menumis. Angkat dari api (ini akan mengurangi muncrat) dan aduk dalam 2 kaleng hancur tomat Roma, tersisa 3 sdm minyak zaitun extra virgin, kemangi, peterseli, rosemary, thyme, oregano, marjoram, sage, daun salam, garam, merica dan daging sapi kecokelatan. Kembali ke panci panas rendah dan didihkan ditemukan, 5 – 8 jam (ya minimal 5 jam), aduk sesekali.

• Tambahkan kaldu saus saus tipis jika diinginkan (sekitar 4 jam saus akan cukup tebal sehingga jika Anda ingin lebih tipis hanya menambahkan kaldu konsistensi yang diinginkan. Juga, setelah mencapai ketebalan yang Anda mau, Anda bisa menutupinya dengan tutup untuk mengurangi kondensasi lebih lanjut). Hapus daun salam dan melayani saus hangat atas pasta hiasi dengan keju parut dan peterseli cincang segar tambahan atau kemangi jika diinginkan.

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