肉酱意面 Spaghetti Bolognese
张 旭
Zhang Xu
西餐副厨师长 沈阳丽都索菲特酒店
Deputy Chef of Western Food Shenyang Sofitel Hotel
西餐专业委员会会员，西餐高级烹调师，2004年从事西餐工作至今，曾任职于喜达屋集团、洲际酒店集团和雅高集团，师从马来西亚大师Alexander. Chong。擅长传统法国菜、东南亚菜、意大利菜、德式菜等。
Member of Western-style Food Professional Committee, senior western cook, engaged in western food since 2004, once worked in Starwood, IHG and Accor Hotles. Follow Malaysia master Alexander Chong, skilled in Bourgeoise Cuisine, Southeast Asia, Italy, Germany cuisine, etc..
材料 意大利面150克，意大利肉酱60克，意大利番茄酱30克，洋葱末10克，蒜末5克，盐少许，橄榄油适量。
制作方法
1 锅中加水烧沸，放入适量盐，再下入面条煮至八成熟，捞出沥水。
2 锅中加入橄榄油，下入洋葱末、蒜末炒出香味，再加入意大利肉酱和意大利番茄酱烧开。
3 放入煮好的面条，将汁酱收稠，均匀的挂在面条上。
4 加入适量橄榄油拌匀。
5 出锅装盘后搭配帕玛森芝士即可。
Ingredients
Pasta 150g
Bolognese 60g
Ketchup 30g
Onion chops 10g
Garlic chops 5g
Salt A little
Olive oil Appropriate
Procedures
1 Boil the water with appropriate salt and put the pasta to boil 80%.
2 Add olive oil, onion, garlic to sauté until fragrant, put the bolognese and ketchup to boil again.
3 Add the well done pasta, make the bolognese dense, and pour it on the spaghetti.
4 Add olive oil and stir.
5 Place it and add parmesan cheese.