레스토랑 라구 소스 맛의 비밀🔒승냥이들이 직접 해본 8가지 레시피 추가 공개!

Here comes a ragu sauce with a magnificent recipe. Once boiled, it can be used for pasta, risotto, burgers, and even tteokbokki sauce. This ragu sauce maker is a 4kg large-capacity device! The flavor of this ragu is created by meticulously stirring 22 ingredients for four hours. Honesty and garlic... these are the virtues of Koreans! Just looking at the ingredients, it's delicious. Recipe (A recipe that can't be anything but delicious...) [🧆Raymond Kim's Ragu Sauce Pasta Ingredients] 1.5 kg ground pork, 1 kg ground beef, 1 kg beef chuck 0.5 kg bacon, 4 carrots, 6 onions, 6 celery stalks, garlic 5 kg whole tomatoes, tomato paste, red wine, water, milk, balsamic vinegar fennel seeds, red pepper, fresh thyme, bay leaf, beef stock cube Parmesan cheese, olive oil, salt, pepper, parsley, pasta noodles [🧆Raymond Kim's Ragu Sauce Recipe] 1. Cut 6 onions into bite-sized cubes. 2. Thinly slice 6 celery stalks, cube 4 carrots, and quarter and slice 1 garlic clove. 3. Cut the chuck into thumbnail-sized pieces and cut the bacon into bite-sized pieces. 4. Pour a generous amount of oil into a pot and stir-fry the carrots, celery, and onions. 5. Remove the vegetable filling from the pot. 6. Drain the tomato juice in a strainer and set aside. 7. Pour enough oil back into the pot from which the vegetable filling was drained and stir-fry the pork shoulder first. 8. Add the ground beef and season generously with pepper, then add the ground pork. 9. Add the bacon to the oiled pan and stir-fry until 2/3 of the bacon is cooked through. 10. Remove some of the cooked meat from the pot and transfer it to the bacon pan. 11. Distribute the stir-fried vegetable filling evenly between the pot and the pan. 12. Add 120g of tomato paste to the pan, add a generous amount of olive oil, and stir-fry over high heat. 13. Place half of the sautéed paste in a saucepan and add 250ml of wine to the remaining half and bring to a boil. 14. Pour the entire boiling sauce into the saucepan, then add 150ml of water and beef stock and bring to a boil again. 15. Add the sliced ​​garlic and all of the beef stock to the saucepan. 16. Bring to a boil while stirring well, then add 1/2 cup of milk, 2 tablespoons of balsamic vinegar, crushed tomatoes, and 2 sprigs of fresh thyme. 17. Continue to simmer, adding 4 bay leaves, 1 tablespoon of fennel seeds, plenty of parsley, a few crushed peppers, and the shredded cheese rind. 18. Reduce the heat and simmer, stirring well, for about 4 hours, until most of the moisture has evaporated. 19. After 4 hours, season the thickened ragu sauce with salt and remove the bay leaves and thyme sprigs. 20. Just drizzle the ragu sauce over the cooked pasta noodles and you're done! Today's Menu (00:00) Preparing the Ingredients (02:11) Stir-frying the Vegetables (03:48) Making the Sauce (05:11) Plating & Tasting (09:50) Snacking the Pasta (11:00) #MultiPurposeSauce #MultiPurposePastaSauce #MeatPastaRecipe