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スパゲッティ・ボロネーゼ
オリーブオイルでニンニクと玉ねぎの香りを引き出し、肉にしっかり焼き色を付けてから赤ワインでデグレーズし、トマトソースと合わせて煮込む本格イタリアン・ボロネーゼソースを、アルデンテに茹でたスパゲッティと和えて仕上げるレシピです。家庭でも手軽に本格的な味わいが楽しめます。
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Cost Breakdown
Critical Success Points
- • にんにくと玉ねぎを焦がさないように炒める
- • 肉にしっかり焼き色を付けて旨味を閉じ込める
- • 赤ワインでデグレーズし、アルコールを完全に飛ばす
- • ソースとパスタを合わせる際にバターとチーズで仕上げる
Safety Warnings
- • 熱い油での調理中はやけどに注意し、長袖のエプロンを着用。
- • 赤ワインを加える際、アルコールがはねることがあるので換気扇を回すか、蓋を少しずらす。
- • 鍋やフライパンは取っ手が熱くなるのでミトンで持つ。
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