Spaghetti Bolognesse 意大利肉酱面

Ingredients

• • spaghetti (number 3) 300 grams 

意大利面（3号）300 克

• 2 cloves of garlic, finely chopped 2片大蒜，切碎
• 1 large onion, chopped 1个洋葱，切碎
• 75 ml olive oil 75毫升橄榄油
• 200 gm premium grade beef mince 200克瘦牛肉碎
• 400 gm mushrooms, sliced 400克蘑菇切片
• 1 can (400 gm) whole tomatoes 番茄一罐（400克）
• 1 can (400 gm) tomato puree 浓缩番茄汁一罐 （400克）
• 1 can (140 gm) tomato paste 番茄酱1罐（140克）
• 1 cup red wine 1杯红酒
• 1 teaspoon oregano 1茶匙皮隆草叶（也称牛至，一种普通意大利香料，多用作批萨）
• 1 teaspoon thyme 1茶匙百里香
• 1/2 teaspoon basil (or several fresh basil leaves, torn into pieces) 1/2茶匙九层塔
• 2 bay leaves 2片月桂叶
• Splash of rice vinegar 少许白醋
• salt and pepper 少许盐和黑胡椒粉
• grated parmesan cheese 少许磨成粉的巴马干酪

How to Cook

1. Add oil to pot and heat. 在锅中加入油加热
2. Add the onions and garlic, cook until onion is clear and softened. 加入洋葱，翻炒到洋葱变软
3. Add the minced beef and cook until browned. Break up beef with wooden spoon into small pieces. 加入牛肉碎翻炒到肉碎变棕色。将牛肉碎尽量分离成肉末
   （太热的锅会让肉碎快速结成大陀的肉，要不停地翻炒）
4. Add the wine. Bring to boil and reduce by a third. 加入红酒，煮到滚，将汤汁减少到2/3
5. Reduce heat to simmer. Add and stir in the tomatoes (whole tomato, puree and paste), mushrooms, bay leaves, thyme, vinegar, salt and pepper. Leave to simmer for 90 minutes, stirring occassionly. Add the basil towards the end of the cooking time, stir into the sauce.
   加入番茄，番茄酱和浓缩番茄汁，蘑菇，月桂叶，百里香，白醋，盐和黑胡椒。
   用小火炖90分钟左右。偶尔捣一下汤汁。在快好之前加入九层塔。收干至浓稠。
6. When sauce has finished cooking, remove from heat to allow to settle and cook the spaghetti by adding it to a pot of boiling salted water.
   在番茄酱快煮好的时候，将意面放入盐水中煮。
7. When spaghetti is cooked (see packet for instructions, usually takes about 10 minutes), drain and divide amongst warmed plates. 一般需要煮10分钟左右，（根据不同的意面粗细决定煮的时间），
   煮完后取出放入两个预热过的盘子里。
8. ladle sauce onto spaghetti and sprinkle a small amount of parmesan cheese on top. 将煮好的汁淋在意面上，撒上少许巴马干酪。