罗勒茄汁肉酱
{ Basil beef ragu }
偶尔会为了把家里剩下的食材用掉而随意发挥，结果发现不动脑子随便组合做做的菜也很美味，这种时候就更爱自己了~浓郁红酒酱汁融合了新鲜多汁的番茄的微甜，肉类的鲜，一丢丢来自甜椒粉的略带烟熏气息的辛香气，以及适量的罗勒的清新。
不只是易做、美味，营养也很均衡。搭配意大利面、法棍，或是酸面包这类西式主食都非常不错！
Sometimes I like to improvise with leftover ingredients at home, only to discover that even casually combined dishes can turn out delicious. This beef ragu dish with red wine, tomatoes, and basil is not only easy to make and tasty, but also quite healthy and nutritious. The rich red wine sauce blends the slight sweetness of juicy tomatoes, the natural "umami" of the meat, a hint of smokiness from paprika, and the refreshing note of basil. It will go wonderfully with pasta, baguette, or sourdough!
2人份材料
Ingredients (Serves 2)
牛肉肉碎 200g | 大蒜 2瓣 | 洋葱 1颗 | 胡萝卜 100g
腌肉1汤匙 | 红酒 60ml | 熟透大番茄 1只
耗油 半汤匙 | 甜椒粉 1/2茶匙 | 罗勒叶 一大把
200g Ground beef | 2 cloves garlic | 1 medium onion
100g carrots | 1tbs lardon | 60ml red wine
1 large ripe tomato | 1/2tbs oyster sauce
1/2tsp paprika | large handful basil leaves
做法
instructions
中火烧热少许油，加入腌肉煸出脂肪，加入切得细碎的洋葱、胡萝卜、大蒜翻炒几分钟，直到洋葱变软。
Heat 1-2tsp oil over medium heat, sauté lardon until fat is rendered. Add finely chopped onion, carrot, garlic, stir fry until onions are softened.倒入牛肉炒碎，翻炒2-3分钟
Add ground beef, sauté 2-3 minutes.加入耗油、切碎番茄、红酒、甜椒粉，翻炒均匀，尽量压碎番茄帮助入味。炒5分钟左右让红酒挥发掉一些。
Mix ground beef with oyster sauce, chopped tomato, red wine and paprika. Make sure to crush the tomato with spatula to release its flavors. Cook 5 minutes to let red wine reduce a little.倒入少许热水，稍漫过食材就好，继续炖5-10分钟，酱汁会略微浓稠。尝尝味道，适当加盐和胡椒粉调味。加入罗勒叶拌匀，出锅。
Pour in some hot water just to submerge the ingredients, cook for 5-10 minutes. The sauce will be slightly thickened, taste and add salt and pepper as needed. Finally, mix in the basil leaves.
notes
- 牛肉：带点脂肪的口感会更好，比如2分肥的
Choice of ground beef: not too lean, not too fat, that with 20% fat is a good choice
- 番茄：丑丑的原种番茄（heirloom）是我最喜欢的，因为它吃起来多汁并且真的有番茄味！罐头意大利番茄用来做菜也不错。
Choice of tomato: I recommend heirloom tomatoes for its packed flavors and abundant juice. Otherwise, Italian canned tomatoes work too.
- 腌肉：法式培根lardon、意大利腌肉pancetta，美式切片培根不合适
肉酱汤汁的浓稠程度你可以按照喜好来调整。
烤到表面金黄的法棍蘸着香气馥郁的肉酱，层次丰富的汤汁融合面包的麦香，真是好吃到眼睛都要闭上，一滴汁也舍不得留。这个肉酱的做法和意大利博洛尼亚肉酱（Bolognese sauce）很像，但用到了中式的调味料，炖的时间也减少了很多，属于结合中西元素的非主流快手肉酱。不管灵感来自哪里，只要好吃就行了！
吃剩肉酱再加工灵感：顶部撒一把奶酪（比如马苏里拉、车打）进烤箱或者空气炸锅加热到奶酪融化、变金黄。
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