meat sauce
The true essence of Chef Kataoka's classic recipes. This is an authentic meat sauce made in the shop. It takes a lot of time, but the taste is completely different from the usual meat sauce. Shredded carrots and celery before chopting them up. You can quickly chop it out. It may be difficult because you can slowly fry the vegetables alone for an hour, but in the afternoon on a weekend, you can relax and cook with a glass of wine in your hand. Dry herbs are OK.
How to make it
1
Chop the carrots, onions and celery into small pieces.
2
Put olive oil and garlic in a pot and place on low heat. When the garlic turns fox-colored, add 1 and salt and stir-fry slowly over low heat for about an hour.
3
Fry until dark brown (this is the key), then add the simmered meat and A and fry further.
4
Once the meat changes color, add red wine and nutmeg, then add whole tomatoes and broad (or water and broth cubes) with a thick alcohol content, and simmer for about 3 hours.
Materials for 5 people
-
- Carrots
- 50g
-
- Onion
- 150g
-
- celery
- 90g
-
- Chop garlic
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin - 4 tbsp
-
Olive Oil
-
- salt
- A pinch
-
- Breed meat
- 500g
-
[A]
- Rosemary
- 1 bottle
-
- time
- 1 bottle
-
- Sage
- 1 bottle
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- nutmeg
- A little
-
- red wine
- 100ml
-
- Whole tomato
- 500ml
-
- Broad or water
- 200ml
-
- Bouillon Cube *Only for water
- 1 piece
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
