慢炖锅意式番茄酱

慢炖锅意式番茄酱

Ingredients

  • 2汤匙(30毫升)橄榄油
  • 1个大洋葱,切碎
  • 6个蒜瓣,剁碎
  • 2罐(每罐28盎司/800毫升)番茄浆
  • 1罐(29盎司/830毫升)番茄酱
  • 1罐(29盎司/830毫升)番茄沙司
  • 1罐(14.5盎司/410毫升)切丁的番茄
  • 1罐(6盎司/170毫升)番茄酱
  • 2汤匙(30毫升)糖
  • 1汤匙(15毫升)干西芹
  • 2 1/2茶匙(12.5毫升)干牛至
  • 2茶匙(10毫升)盐
  • 1茶匙(5毫升)干罗勒
  • 1茶匙(5毫升)黑胡椒粉
  • 1包(0.75盎司/20克)新鲜罗勒,保留叶子,切成条状。

Directions

  1. 向一个大的煮锅中加入油,以中高火加热。向锅内添加洋葱和大蒜。一边加热一边搅拌,直至洋葱变得透亮,大蒜变为金黄色,大约需4分钟。
  2. 加入番茄浆、番茄糊、番茄沙司、切丁的番茄、番茄酱、糖、西芹、牛至、盐、干罗勒和胡椒粉。加热直至混合料开始沸腾。将番茄混合料倒入慢炖锅内胆。
  3. 盖上慢炖锅盖子,并以高档慢炖4至5小时,或以低档慢炖9至10小时。
  4. 放入新鲜的罗勒叶条。冷却,装入密封容器,冷藏至6个月。
  5. 制作:3 1/2夸脱(约3.5升)

测试厨房小贴士:

  • 如果您的慢炖锅内胆可以在炉火上安全加热,请用内胆代替上述的煮锅使用。烹饪好洋葱和大蒜后,按照列表添加食材,然后将内胆放入底座,盖上盖子,按照食谱烹饪。
  • 制作肉酱:在烹饪洋葱和大蒜后,向锅内添加2至2 1/2磅(900至1135克)煮好并沥干的瘦牛肉馅、火鸡肉末或者香肠,然后按照食谱步骤2进行制作。

RECIPE TAGS

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