“楊家”醬意粉     

 

這肉醬意粉是我家中最受歡迎的，你吃過後便不會吃別的肉醬意粉了 !

 

材料：

 

免治羊肉                                  350克（12安士）
免治牛肉                                  350克（12安士）
免治豬肉                                    180克（6安士）
罐頭去皮蕃茄，                

和汁一起剁碎                  2罐 (400 克 / 14安士)
大洋蔥，剁碎                                                  1個 

蒜頭，剁碎                                                     6 瓣
茄膏                                                             6 湯匙 

茄汁                                                             2 湯匙 

奧勒岡 (Oregano)                                     2 茶匙 

月桂葉 (Marsala)                                           2片 

馬莎拉酒                                                    2- 4 杯 

橄欖油                                                         3 湯匙 

糖                                                                 1 湯匙 

蒜鹽                                                             2 茶匙 

鹽及胡椒粉                                                     適量
 
大平底深鑊或普通鑊輕微加熱後放入3湯匙橄欖油，將蒜蓉及洋蔥嫩炒至軟身，加入免治肉，用中火炒勻爆香，切記要將肉碎炒散，不要讓肉碎結成團。

 

肉碎兜勻熟透後加蒜鹽、鹽、黑胡椒粉，再加入剁碎連汁去皮蕃茄、奧勒岡、月桂葉，拌勻，肉醬滾後用文火煮45分鐘至醬汁明顯收水，加入馬莎拉酒，繼續用文火煮30-45分鐘至醬汁變濃稠。

 

最後放入茄汁，茄膏及糖，拌勻後再微滾約10分鐘，便大功告成，味道可隨意調較，因這食譜用了馬莎拉酒及羊肉，味道會比其他肉醬意粉豐富得多。

 

通常我們用意大利粉伴這肉醬，任何麵條也可，另一非常受歡迎的選擇是熱飯上加荷包蛋佐食!

 

 

“Yang” Bolognaise

 

A true Yang family favourite - after you have tasted this, other Bolognaise sauce is never quite the same again!

 

Ingredients

 

350g (12 oz) minced lamb
350g (12 oz) minced veal or beef

180g (6 oz) minced pork
2 x 400g (14oz) cans of peeled plum tomatoes, chopped fine with the juice
1 big onion, chopped fine
6 cloves of garlic, chopped fine
6 tablespoons tomato paste
2 tablespoons tomato ketchup
2 teaspoons oregano
2 bay leaves
2-4 cups marsala wine
3 tablespoons olive oil  
1 tablespoon sugar
2 teaspoons garlic salt
salt and pepper

 

Warm a big deep frying pan or wok. Put in 3 tablespoons olive oil. Saute the garlic and onion on medium heat until soft but not brown. Turn up the heat to medium high. Add in the minced meat, mix well with the garlic and onion. Slightly brown the meat, meanwhile use the spatula to  break up the mince and make sure they do not form little lumps. You want a nice fine mince.

 

When the meat is mixed well and cooked through, add garlic salt, salt and black pepper, followed by the chopped tomatoes and juice, oregano, bay leaf.  Mix well, let it boil, then simmer for at least 45 mins and the liquid reduces considerably. Then add in the Marsala, and again let it simmer and boil down until you have a thick consistency. This could take another 30-45 mins.

 

Now add in the tomato ketchup, tomato paste and sugar. Mix well and simmer for another 10 mins for the taste to blend in. Adjust to personal tasting. The Marsala and the lamb make this a much richer experience than the usual versions.
 
We normally eat with spaghetti, of course or other types of pasta but an alternative favourite is with hot steamed rice and a fried egg on top!