意大利经典肉酱

意大利经典肉酱

Ingredients

  • 澳洲牛肉糜 300克
  • 新鲜蕃茄 500克
  • 去皮蕃茄罐头 2个(240克/个)
  • 洋葱末 200克
  • 蒜头 4个
  • 干牛至 2茶匙
  • 干罗勒 1茶匙
  • 橄榄油 2大匙
  • 柠檬汁 1茶匙
  • 蕃茄膏 3大匙 (可选)
  • 盐 3茶匙
  • 帕马森干酪/卡夫干酪粉 适量

Directions

  1. 慢炖锅内放入切碎的新鲜蕃茄
  2. 放入罐头蕃茄和洋葱末
  3. 放入切碎的蒜瓣,盐
  4. 淋入橄榄油
  5. 放入干香料
  6. 放入牛肉糜混合均匀
  7. 功能选择“低温”,烹煮8小时(过夜)
  8. 关火后淋入柠檬汁和蕃茄膏(可选)
  9. 吃时洒上干酪粉,或者刨入帕玛森干酪

营养分析:

这是一道可以一次做出但是保存在冰箱吃上几顿,非常适合家庭使用的食谱。低温慢炖非常适合肉类。在不破坏蛋白质成分的条件下保留肉类柔软的口感,又将其风味完全释放出来。众所周知,加热状态下蕃茄中的蕃茄红素水平能够得到完全的释放,其抗氧化度也是得到大幅度提升。

RECIPE TAGS

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