羊肉醬意粉食譜 Lamb Bolognese Recipe

意大利之旅, 搵左好多本地食材。CAMPISI蕃茄汁係其中之一。CAMPISI番茄汁使用西西里島特有蕃茄加上獨有的加工工藝,所以仍然可以保持蕃茄新鮮的紅色及香味。茄香鮮活,簡單吃出番茄滋味。直接食都已經很好吃。

CAMPISI蕃茄汁比一般的蕃茄醬較清甜。所以今次洋蔥、紅蘿蔔及西芹不用煮太長時間 。保留少少咬口另肉醬更有層次。


免治羊肉 250g 洋蔥半個, 切小塊 紅蘿蔔 2 條, 切小塊 西芹2 條, 切小塊 百里香 2束 CAMPISI Pachino PGI番茄汁 660g


1 - 根據包裝說明烹製意大利麵,瀝乾和放置。 2 - 平底深鑊加熱後放入3湯匙橄欖油,將洋蔥, 紅蘿蔔及西芹炒至軟身,加入免治羊肉,用中火炒勻爆香,切記要將肉碎炒散,不要讓肉碎結成團。 3 - 加入番茄汁及百里香,後用文火煮20分鐘。 4 - 最後加入意大利麵攪拌,用鹽和胡椒調味。


lamb mince 250g 1/2 onion cut in a small dice 2 x carrot cut in a small dice 2 x celery cut in a small dice 2 sprigs fresh thyme 660g of CAMPISI PGI Pachino Tomato Sauce


1- Cook the pasta according to the packet instructions, drain and set aside;

2- Heat the oil in a large non-stick pan and brown the onion , carrort & celery for 2 minutes. Add the the mince and fry until brown;

3- Add the tomato sauce and the theym until boil. Reduce the heat, cover and simmer for a further 20 minutes.;

4- Stir in the cooked pasta. Add salt and pepper for seasoning.


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Ada Cheng
[A.Kitchen]

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香港人是天生的食家。A Grade Kitchen 為香港對飲食有要求的人提供頂級食材、醬料 及高級生活雜貨。ADA小廚憑著近瘋狂的執著行遍世界,在各地搜羅不同的食材, 並親自品嚐各食品的配搭,務求找出最合港人的港味。主廚自家秘制XO醬、葱油拌醬及年糕等,早已是食家必然首選。 A Grade Kitchen 不單是一間高質雜貨店, 也希望藉此為大家帶來愈來愈優質的生活。歡迎大家進入”港究品味” 的 A Grade Kitchen

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