Easiest Way to Prepare Award-winning Pasta Bolognese with Yakiniku Sauce
Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to prepare a special dish, How to Prepare Perfect Pasta Bolognese with Yakiniku Sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pasta Bolognese with Yakiniku Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta Bolognese with Yakiniku Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pasta Bolognese with Yakiniku Sauce is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Pasta Bolognese with Yakiniku Sauce using 11 ingredients and 9 steps. Here is how you can achieve that.
This recipe came to me while I was looking at yakiniku sauce. I thought I could deliciously make a bolognese with yakiniku sauce so I made it happen.
Use sugar to adjust the bitterness of the tomatoes. If you add vegetable oil while boiling the pasta, it keeps them from sticking together and is easy to eat. This is optional. This has a strong flavor, so be careful not to add too much salt and pepper. Recipe by Necchan
Ingredients and spices that need to be Take to make Pasta Bolognese with Yakiniku Sauce:
- 80 grams Ground pork
- 1/2 Onion
- 1 Salt and pepper
- 1/2 tsp Soup stock cube
- 1 Eggplant
- 1 Tomato
- 2 tbsp Ketchup
- 1 tbsp Yakiniku sauce (roasted garlic)
- 1/2 tsp Sugar
- 1 Salt and pepper
- 80 grams Pasta
Instructions to make Pasta Bolognese with Yakiniku Sauce
- Mince the onions. Remove the stems of the tomatoes and chop into pieces.
- Cut the eggplant into 1 cm rounds and soak in water.
- Drain the eggplant and cook in an oiled pan. Transfer on a plate and set aside.
- Add salt and a sprinkle of vegetable oil to water and bring to a boil. Add the pasta and boil.
- Lightly oil a pan and saute the onions. When they've become transparent, add the meat and continue cooking, adding soup stock, salt, and pepper.
- Add the tomato, ketchup, and yakiniku sauce (roasted garlic) and boil on medium heat for 5 minutes. Be careful not to over-boil.
- Stop the heat when it's still a little soupy, and season to taste with sugar, salt, and pepper. Add the eggplant you set aside in Step 3 and mix together.
- Drain the boiled pasta and add to the pan from Step 7, tossing with the sauce.
- And you're finished.
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