意式肉酱面配香草

意式肉酱面配香草

一道快速美味的肉酱面。无需洋葱也能带来浓郁的风味。烹饪奶油增添了口感,菜籽油防止面条粘连。此版本使用草本香料混合物代替大蒜。

配料

5 毫升
300 克意面
15 毫升菜籽油
400 克肉末
5 毫升香草混合物
2.5 毫升黑胡椒
400 毫升Mutti 帕尔马干酪意面酱
100 毫升
100 毫升烹饪奶油
7.5 毫升橄榄油

步骤

煮面水

烧一锅大水。水开后,加入5 毫升 盐用于煮面。

煮意面

300 克 意面放入沸水中,根据包装说明煮约10分钟,至筋道状。

准备肉底

平底锅中火加热15 毫升 菜籽油。加入400 克 肉末炒至散开,必要时沥干多余油脂。

给肉调味

在肉末中加入5 毫升 香草混合物2.5 毫升 黑胡椒,搅拌均匀。

加入炖煮液体

倒入400 毫升 Mutti 帕尔马干酪意面酱100 毫升 水,搅拌均匀。

炖煮酱汁

加入100 毫升 烹饪奶油搅匀,小火慢炖15分钟即可。

处理面条

沥干煮好的意面。加入7.5 毫升 橄榄油拌匀。

盛盘

将意面装盘,淋上肉酱即可享用。

信息

  • 这个食谱可供 4 人
  • 烹饪时间是 40 分钟
  • 标签: 意面, 猪肉
  • Smoky Quiche

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