【鯖のラグーソース/Mackerel in ragout sauce】

【鯖のラグーソース/Mackerel in ragout sauce】

1 chopped onion 1 carrot chopped 1 celery chopped Mackerel 350g Grate 3 pieces Peel from the body Cut into small pieces Put mackerel in the colander Pour plenty of boiling water Solve the whole Drain the hot water firmly Put 4-5 tablespoons of olive oil in a pan Fry 2 pieces of garlic and 1-2 tablespoons of ginger Slowly releasing the aroma Add onions, carrots and celery Fry When the vegetables are tender, add mackerel When the vegetables and mackerel are combined, add the seasoning 2 tbsp Mirin (sweet cooking sake) 2 tbsp Soy sauce 2 tbsp Sake 1 tbsp Miso paste 1 teaspoon consomme Canned tomato 400g Add a little water Mix well Stew over medium low heat Add plenty of salt to plenty of hot water Pasta 80g per person Boil in al dente Match the ragout sauce Match the pasta and sauce well Serve on a plate You can put plenty of ragout on it Sprinkle chopped parsley Sprinkle with olive oil and it’s done

とても体に良い青魚！
なかには魚臭いから好きじゃない・・・なんて言う人もいますよね！
今回は下処理をすることと、ニンニク や生姜を活用することで、臭いの気にならないラグーにしてみました！
「日本とイタリアの良いとこ取り」で超美味いサバのラグー、食べてみてください！

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Ingredients (3-4 servings)

350g/0.77lb Mackerel
1 Onion
1 Carrots
1 Celery
1-2 tbsp Ginger
2 Garlic
4-5 tbsp of Olive oil
2 tbsp Sake
1 tbsp Sugar
2 tbsp Mirin (sweet cooking sake)
2 tbsp Soy sauce
1 tbsp Miso paste
1 tsp Consommé
1 (400g/0.88lb) can of Tomatoes
Salt and pepper as appropriate
　Chopped parsley as appropriate

80g/0.17lb Pasta for 1 person
Water and salt for boiling

How to make
　1) Slice the mackerel into three pieces, remove the skin and cut into small pieces with a knife.
　2) Place the finely sliced mackerel in a colander and pour plenty of boiling water over them to loosen them up.
　　　　Drain the water thoroughly.
　3) Put the olive oil, garlic and ginger in a pan and let it smell.
　4) Add the chopped onions, carrots and celery and fry well.
　5) When the savory vegetables are soft and well cooked, add the mackerel.
　6) When the mackerel and vegetables are well mixed, add sake, sugar, mirin, soy sauce, miso and consommé, and then add the can of tomatoes in water.
　7) Pour some water into the can of tomatoes and add the remaining tomatoes to the pot.
　8) Simmer over medium-low heat and when the water is gone, the ragù is ready.
　9) Bring a separate pot of water to a boil and when it comes to a boil, add salt and throw in the pasta.
　10) Cook the pasta to al dente and combine it with the ragù sauce and it’s ready to go.
　11) Put it on a plate, sprinkle some chopped parsley over it and you’re done!

＃ラグーソース
＃イタリアン
#鯖料理
#easycooking
#italian