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Fontina Ragu Agnolotti

创建者 @user_df7eac5d

Pasta & Risotto

Fontina Ragu Agnolotti

食材

15 项

调整用量

—Pasta (6 setting thickness)

—Fontina

Ragu

—Round beef

—Tomatoes

—Onion

—Celery

—Carrot

—Garlic

—Tomato paste

—Beef stock

—Cabernet Sauvignon

—Thyme

—Oregano

—Black pepper

—Salt

步骤

01

Sear the beef then set aside.

02

Cook minced carrot, celery, onion, garlic.

03

Add in tomato paste and cook for a minute.

04

Add beef back and some fresh tomatoes.

05

Add in Cabernet and cook off alcohol.

06

Add in beef stock then braise for 4hr.

07

Add in fresh thyme & oregano.

08

Wrap fontina inside agnolotti.

09

Cook agnolotti in simmering water for about 3min then cook with the sauce.

步骤 9 照片 1

步骤 9 照片 2

步骤 9 照片 3

步骤 9 照片 4

步骤 9 照片 5

步骤 9 照片 6

步骤 9 照片 7

步骤 9 照片 8

步骤 9 照片 9

备注

Whenever I’m cooking bolognese or ragu, I like to add fresh herbs last minute. They’re very potent and only takes 2-3 minutes to infuse the sauce with the herb aroma. Braising with them tend to destroy the flavor. Same thing goes for black pepper. I usually add a little whilst cooking, but leave the remaining seasoning all the way to the end.