Njengoba ungase ufunde igama, i- ragù (noma i-sugo) i- bolognese , noma i-Sauce ye-Bolognese, ivela edolobheni lase-Central Italy lase-Bologna. Ijwayele ukukhishwa ku-tagliatelle, i-flat, ne-long-noodle, futhi ayike isetshenziswe nge-spaghetti e-Italy, nakuba "i-spaghetti alla bolognese" ngandlela-thile iba yinto evelele ngaphandle kwe-Italy. Libuye lisetshenziswe ku- lasagne alla bolognese , i-lasagna eyenziwe ngeziqephu ze-sauce ye-bolognese kanye ne- sacice white besciamella .
Izinguqulo eziningi zendabuko ngokuvamile zihlanganisa izinhlobo eziningana zomhlaba kanye nezinkukhu zezinkukhu, kodwa lena inguqulo elula. Ayikho i-garlic kule recipe ngoba ngokuvamile i-Central ne-Northern Italy ayisebenzisi i-garlic eningi njengezase-Italiya zase-Italiya (ngakho-ke, ama-Italian-Amerika) enza. Ngokujwayelekile bafaka u-anyanisi noma i-garlic esitsheni, kodwa hhayi kokubili.
[Ehlelwe nguDanette St. Onge]
Okuzokwenza
- 6 kuya ku-8 ama-ounces omhlaba wenkomo (akufanele kube nzima kakhulu, noma i-sugo izoba eyomile)
- Ukuzikhethela: ama-ounces angu-2 e-pancetta (amaminerali; uma uyishiya ukwandisa inyama yenkomo)
- 1 1/2 wezipuni zamafutha omnqumo
- 1/4 anyanisi ophakathi
- 1/2 isanqante (ihlisiwe)
- 1 stalk isilimo esidliwayo esinamagatsha anamanzi
- 1/2 indebe iwayini elibomvu (elomile)
- 3/4 indebe utamatisi (ochotshoziwe noma 2 wezipuni utamatisi unamathele uncibilikisiwe amanzi 1/2 indebe)
- 8 ounces umhluzi wenkomo (Uma ungenayo, qeda ingxenye
- i-bouillon cube ekomelweni la
- amanzi abilayo )
- 1 uphasa usawoti
- 1 i-pound pasta
- Ukuhlobisa: i-Parmigiano esanda kukhishwa
Indlela Yokwenza
Uma ushiya i-pancetta, sebenzisa ama-ounces angu-8 egcwele yenkomo.
Uma usebenzisa i- pancetta , nciphisa imifino kanye nemifino, bese uyifake e-casserole noma e-Dutch oven ngamafutha. Uma anyanisi igolide, engeza inyama emhlabathini bese uqhubeka upheka kuze kube yilapho ipholile. Gcoba iwayini bese uvumele isoso sigweme kuze iwayini likhuphuke, bese ufaka utamatisi, i-ladle yomhluzi, bese uhlola ukuvuna.
Qhubeka ucabanga ngelangabi eliphansi kakhulu cishe amahora angu-2, uvuselela ngezikhathi ezithile, futhi ungeze umhluzi owengeziwe uma i-sugo ibonakala sengathi iyomile.
I-sugo izoba ngcono njengoba ipheka, futhi uma unesikhathi sokuyijuba isikhathi eside - ezinye ziphakamisa ukuthi zifanekisiwe amahora angu-6, enezela amanzi abilayo noma umhluzi njengoba kudingeka. Uma sekuphelile kufanele kube nocebile futhi obukhulu.
Le sauce yezinyamazane izokusiza cishe izinyanga eziyisithupha njenge-topping ye-course yokuqala ye-pasta noma i-gnocchi, noma cishe ezine uma kunikezwa phezu kwephasika ngesaladi eliphosiwe eceleni; kungakhathaliseki ukuthi yiyiphi insizakalo uyayisebenzela nge-grated Parmigiano-Reggiano. Ngokuphathelene newayini, ngiphakamisa ukubomvu okulula njengokufana neChianti Colli Fiorentini.
Amanothi:
- Le recipe ye-bolognese iyanda futhi ikhululeke kahle, futhi uma uyiphindaphinda kabili noma kathathu, usebenzisa ezinye futhi ubanda ngaphezulu, uzobe unakekele ukudla okuhlukahlukene.
- Le sauce imema ukungavumelani. Isibonelo, ungase ufise ukungeza ama-porcini omisiwe aqoshiwe (ukuwacwilisa ngamanzi abilayo okokuqala, bese uhlanganisa futhi ufake uketshezi), noma isibindi sezinkukhu esinezinyosi kuze kube sewus. Abanye abapheka basebenzisa inyama kusuka kusixhumano sokuxhumanisa esikhundleni se-pancetta, kuyilapho abanye beka ingulube ngokuphelele, besebenzisa izinkomo eziningi. Uma usebenzisa ingulube engaphezulu i-sauce iyodla imnandi. U-Artusi uphakamisa ukuthi ungase ufune ukukhipha 1/2 indebe ye-ukhilimu kuwo ngaphambi kokuba uwuthulule phezu kwephasika.
Ukuhluka: Omunye wezitsha zokudla ngeSonto sakusihlwa omama kamnandi kakhulu umama ka-bracioline al sugo, cutlets in sauce. Yenza i-sauce nge-3/4 ye-pounds yomzimba womhlabathi, ulungise ezinye izithako ngokufanele, futhi uthenge i-pounds yezinhlayiyi ezincane ezicutshiwe-futhi akudingeki ukuba ube yizicucu ezibizayo - cela umhlanzi wakho ukusika umthamo ongama-1/4 izingcezu ezivela ku-rump noma nxazonke.
Bangeze uma ungeza inyama yenkomo, bese upheka i-sugo njengoba uvame ukuyenza. Khonza i-paste al sugo njengenkambo yokuqala, futhi izinsika ezinjengeklasi yesibili, ngesipinashi esilisiwe ehlaziywe ngokuphosa epanini ngamafutha omnqumo wekota kanye ne-clove ye-garlic. Uma ufuna ukuzama into engcono nakakhulu, faka i-ossibuchi ye-cutlets. Faka isithombe se-ossobuco esisodwa nge-diner, futhi khumbula ukukhanda izibungu ezinamafutha ezungeze i-ossibuchi ezindaweni ezimbalwa noma zizohlehlisa futhi i-ossibuchi izokhipha. Hlanganisa i-ossibuchi bese uyifaka emasikeni ngenkathi ulungiselela amakhambi bese ubhontshisa inyama yomhlabathi, bese uwagcoba ngaphambi kokuwafaka ebhodweni. Misa umsizi kuze kube yilapho ossibuchi enethenda, cishe amahora amathathu.
Yiqiniso, iSugo alla Bolognese akuyona kuphela i-sugo eyenziwe e-Italy phakathi nezinyanga zasebusika. I-Sugo di maiale, ingulube ye-ngulube, inhle kakhulu, njengoba i-sugo di vitello / veal sauce, ne-sugo d'agnello, iwundlu le-sauce. Nakuba zidinga isikhathi sokupheka, ungakwazi kalula ukwandise futhi ufeze ezinye kamuva.
Okokugcina, uma ufuna inyamaballs esikhundleni sokudla inyama emsizeni wakho, hlola iresiphi ye meatballs .
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 455 |
| Inani lamafutha | 9 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 4 g |
| I-cholesterol | 30 mg |
| I-sodium | 243 mg |
| Ama-carbohydrate | 68 g |
| I-Fiber Dietary | 5 g |
| Amaphrotheni | 22 g |