Fusilli Bolognese 肉醬螺絲粉

要令肉醬最入味，秘訣便是用鑄鐵鍋慢火炆和前一日製作。

材料：

免治牛肉 x 300克
蕃茄 x 6隻 (切粒)
紅蘿蔔 x 1條 (中型, 切細粒)
蒜頭 x 6粒 (磨蓉)
紅葱頭 x 4粒 (切薄片)
牛 / 雞粉 x 2茶匙
海鹽 x 1/2茶匙
黑胡椒粉 x 1/2茶匙
牛至 x 1茶匙
螺絲粉 x 250克 (半包)
帕爾馬芝士 x 1杯 (磨碎)
乾番茜 x 1茶匙

做法：

1. 把鑄鐵鍋加熱，用少許葡提籽油把蒜蓉和紅蔥頭炒香。
2. 加入免治牛肉炒5分鐘。
3. 再加入番茄和紅蘿蔔炒多5分鐘。
4. 加入海鹽、黑胡椒粉、牛至、牛或雞粉，用大火煮大約20分鐘。
5. 然後轉慢火炆大約45分鐘。若要更加入味，可以待冷後放入雪櫃一晚明天才加熱食用。
6. 把螺絲粉放入已有少許海鹽和橄欖油的滾水中煮大約11分鐘至軟硬剛好的口感。
7. 把螺絲粉加入肉醬中，再灑上帕爾馬芝士和乾番茜。

This is a very simple version of bolognese meat sauce. The best is to cook it the day before and let it marinate for the whole night. However, if you don't have the time, you can simply cook it and eat it right after.

To a fully satisfactory level of this bolognese, it can be achieved by slow cooking it in a pot that retains heat such as enamelled cast-iron pot.

Ingredients:

Minced Beef x 300g
Tomatoes x 6pcs (diced)
Carrot x 1pc (Medium size, cut into small dices)
Garlic x 6cloves (minced)
Shallot x 4pcs (finely sliced)
Beef Stock / Chicken Powder x 2tsp
Sea Salt x 1/2tsp
Black Pepper x 1/2tsp
Oregano x 1tsp
Fusilli x 250g (half pack)
Parmesan x 1cup (grated)
Dried Parsley x 1tsp

Directions:

1. Heat-up a cast iron pot. Fry the garlic and shallot in grape seed oil.
2. Add in minced beef and fry for about 5 minutes.
3. Add in tomatoes and carrots and fry for another 5 minutes.
4. Sprinkle in sea salt, black pepper, oregano and beef stock or chicken power. Let it cook for at least 20 minutes in high heat.
5. Then turn down to low heat, let it simmer for 45 minutes. (For more intense, you can let it cool down after cooking and put it in the fridge and use it the day after.)
6. To cook the fusilli, add it into boiling water with some sea salt and olive oil. Boil it for about 11 minutes. Check if it is al dente.
7. Drain the water from the fusilli. Mix it into the sauce. Sprinkle parmesan on top and some parsley.