53

材料:免冶半肥牛肉,免冶半肥猪肉,辣肉腸粒,長通粉,洋蔥,鮮蕃茄,磨菇,茄蓉,茄膏,香草,欖油,黑胡椒碎,高湯,黑醋,牛油

 

步驟一,肉類用適量鹽,黑胡椒碎,洋蔥碎及香草調味後,用欖油爆香,,

 

步驟二,加入鮮蕃茄等蔬菜粒,拌炒至水份略蒸發,加入茄蓉,茄膏及適量醋,加高湯慢煮至濃稠適合汁醬。

 

步驟三,煮沸熱水,加少許油,鹽,放長通粉,煮至八成熟。

 

步驟四,倒去九成煮意粉的水,加入欖油及肉醬,鍋裡拌炒,期間可按喜愛加入巴馬臣/水牛芝士碎。

 

步驟五,上碟,可按需要加欖油,黑醋調味,撒上香草碎!即可享用!

 

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