48時間かけたえぐい美味さの豚肉ラグーパスタがこちら

48時間かけたえぐい美味さの豚肉ラグーパスタがこちら

Salut! Hello, everyone. Today’s recipe is Pork Ragu Pasta You might wonder what Ragu is (500g of pork: make shallow cuts on fat) Ragu is slow-cooked stew in French You might think what examples of Ragu are Basically, any slow-cooked stew is Ragu (Cut into appropriate pieces)

One of the famous examples is Bolognese It is said that Bolognese is like a Italian-style ragu (375ml of Madeira Sweet Barbeito) Put pork pieces, Madeira wine and red wine in a Ziploc And let it rest overnight (375ml of Red wine) That’s all for the first day

You can make ragu only with red wine (Next morning) Madeira wine is famous for its sweetness and savoury flavor So, by adding Madeira wine, it tastes completely different (1 onion) In this recipe, I used a whole bottle (Madeira Sweet Barbeito is suitable for cooking)

But you can reduce the amount of the wine and drink the rest of course It can be enojoyed in many ways (Also, Madeira Wine won’t get oxidized, so you can keep it at room temperature and it still tastes good) These are 1 onion, half carrot and 1 celery as aromatics I just minced them to make soffritto This is the only part where it takes a lot of time (Soffritto is the flavor base) Of course, it takes time to stew But this is the only part where you need to actually work

If it’s troublesome to mince them yourself, you can use a machine like a robot coupe That way, you can do it much faster (Sprinkle some salt over the meat) You can also use food choppers of course I just sprinkled some salt over the meat (Cover them up with flour)

Now, I’m covering them up with flour and they’re ready to be cooked You should cover them up with flour evenly You should pour adequet amount of oil to brown them beautifully As they are covered with flour, they get burnt easily So, you should prepare enough amount of oil to avoid that

Cook every side properly You will stew them after this, so you should brown them thoroughly Rather, it’s all right if they’re a bit burnt The brown color will be transferred to the stew So, I believe you should brown them thoroughly

Prepare a pot that can contain aromatics, the meat and the liquid Stir-fry them on medium heat in the pot (sprinkle some salt over aromatics) Make sure to bring the sweetness out of these vegetables When they’re well-cooked, add mixed liquid to the pot

Boil it and skim off as much foam as possible before adding meat By boiling it, alcohol cook out. So add meat after boiling it Add 1 can of tomatoes and 1 bay leaf After that, stew it on low heat for about 3 hours It might take 5 to 6 hours

I stewed it for about 4 hours in this video This is how it should look (So soft) While stewing it, these vegetables touch the bottom of the pan (20 twists) So, check it once in an hour to avoid burning them

After cooling it down, let it rest in the fridge overnight (Finish the rest tomorrow) To tell you the truth, you don’t necessarily need to let it rest overnight You can actually serve it right away (The following day, around noon)

But, it won’t get spoiled easily and the flavors blend in better if you let ir rest (2 cloves of garlic) You can do it however you like Now, mince 2 cloves of garlic and prepare a pot to cook pasta It’s almost finished Bring the flavor out of garlic slowly on low heat

Add ragu here It’s up to you but it’s about 80g to 100g including meat per person (80g of pasta (this is tagliatelle) The sauce is quite heavy, so add some pasta water You can use spaghettini, but I used tagliatelle in this recipe (15 twists, 10g of butter)

I personally think tagliatelle go well with meat-based sauce and wider pasta pair well with meaty sauce YOU THINK SO TOO, RIGHT? Take pasta out of the water 1 or 1 and a half minutes earlier than the instruction and cover it with the sauce well When it is fully covered, it’s ready (So good)

GOOD! It’s time for dresser This recipe is for about 5 people I strongly recommend adding Parmigiano-Reggiano You need to try it Also, cracked blackk pepper makes it even better Itadakimasu This is Madeira wine and ginger ale The combination of Madeira wine and ginger ale is so good This is awesome I just wat you to try this Madeira wine makes it much better The wine, pork and aromatics result in a synergy and it’s soo good I’m sure the sauce goes well with rice as well I know it goes well!! (It’s so important that I repeated it)

I can feel roasty and fascinating flavor of madeira wine It’s high-quality for sure That’s all for Ragu Pasta with Madeira wine You can check out some links in the descriprion box See you in the next video. A bientot!

ラグーとは煮込みのこと。今回は赤ワインとマデイラワインを使って豚肉を煮込み、ラグーソースを作って、パスタに仕立てます。
マデイラワインとは、甘みと熟成した香りが特徴の酒精強化ワインで、これを加えることでグッと上品な、レストランの味わいになりますよ。

今回使用したバーベイト社のマデイラスイートはこちら。 (アマゾン)

こちらからも。(ポントヴィーニョ)
https://www.pontovinho.jp/products/detail.html?id=118&pca=1
販売元：木下インターナショナル株式会社

かねてより愛用しているマデイラワインですが、今回はマデイラジャパン株式会社様よりご提供頂きました。
フランス料理だけでなく、色んな料理に使えますし、もちろん飲んでも最高に美味しいので、上記リンクもぜひご覧になってみて下さい。

その他マデイラワイン使用のレシピもぜひご参考までに。
●＜極上の漬け込みダレ＞牛カルビ焼肉丼の作り方
　https://youtu.be/pnFVcuSqfL4
●＜いつものソースを極上フレンチへ＞マデイラソースの作り方
　https://youtu.be/wh6N-MynuHg

マデイラワインについての情報「Discovery Madeira Wine & Portugal」
https://www.discoverymadeira.com/

#ラグー　#パスタ　#豚肉