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Spaghetti Panggang/Spaghetti Br没l茅e (SANGAT RECOMMEND UNTUK DI RECOOK) Pakai Saus Bolognese Instan 馃槏
Spaghetti Panggang/Spaghetti Br没l茅e (SANGAT RECOMMEND UNTUK DI RECOOK) Pakai Saus Bolognese Instan 馃槏

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We hope you got insight from reading it, now let’s go back to spaghetti panggang/spaghetti br没l茅e (sangat recommend untuk di recook) pakai saus bolognese instan 馃槏 recipe. To cook spaghetti panggang/spaghetti br没l茅e (sangat recommend untuk di recook) pakai saus bolognese instan 馃槏 you need 20 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Spaghetti Panggang/Spaghetti Br没l茅e (SANGAT RECOMMEND UNTUK DI RECOOK) Pakai Saus Bolognese Instan 馃槏:
  1. You need 450 gram spaghetti La Fonte
  2. You need Sejumput garam
  3. Provide Secukupnya air
  4. Provide Saus Bolognese Simple*
  5. You need 500 gram daging sapi
  6. Get 1 buah bawang bombay, cincang
  7. Provide 8 siung bawang putih, cincang
  8. Provide 3 sdm margarin
  9. Use 100 ml susu cair
  10. Provide 1 bungkus la fonte saus bolognese instan ukuran 315 ml
  11. You need Seasoning (garam, royco, lada, gula). Pastikan kalian koreksi rasa yaa. Kalau aku agak dibuat lebih asin karena setelah dipanggang rasanya akan berkurang
  12. Provide Saus Bechamel / Saus Putih
  13. Get 1 bungkus keju kraft quick melt, parut
  14. Take 600 ml susu cair full cream
  15. Use 3 sdm margarin
  16. Take 3 sdm tepung terigu
  17. Prepare Secukupnya seasoning (lada, royco ayam, gula, garam)
  18. Take Taburan
  19. Get Secukupnya keju mozarella
  20. You need Oregano kalau ada
Instructions to make Spaghetti Panggang/Spaghetti Br没l茅e (SANGAT RECOMMEND UNTUK DI RECOOK) Pakai Saus Bolognese Instan 馃槏:
  1. Pertama kita buat saus bolognese dulu yaa. Panaskan 3 sdm margarin, tumis bawang putih dan bombay sampai harum. Tambahkan daging cincang, masak sampai matang dan berubah warna.
  2. Tuangkan saus bolognese instan. Bebas merk apa aja. Tapi menurutku paling enak merk la fonte. Aduk rata.
  3. Tambahkan susu cair dan beri seasoning sesuai selera. Saranku, seasoningnya dimaksimalin yaa. Karena ketika dipanggang, rasanya akan berkurang, jadi kalau aku pribadi, dibuat lebih asin dari biasanya. Masak dengan api kecil. Saus bolognese in tipikalnya semakin lama dimasak, semakin enak. Harus rajin diaduk aduk, biar ga lengket dan gosong. Koreksi rasa, angkat, sisihkan.
  4. Next. Kita buat spaghetti nya. Simple aja. Didihkan air,beri sejumput garam. Kemudian masukan spaghetti. Masak kurang lebih 8 menit dengan api besar. Atau sesuai instruksi yg ada di kemasan. Boleh ditambahkan sedikit minyak ya biar ga lengket. Tapi kalo aku skip minyaknya, ga mau terlalu greasy. Karena nanti ketika dicampur saus bolognese, gaakan lengket kok.
  5. Campurkansaus bolognese dan spaghetti. Siapkan wadah. Oleskan wadah dengan margarin, kemudian tata spaghetti. Sisihkan ruang untuk saus bechamel dan keju. Jangan terlalu penuh susun spaghetti nya.
  6. Sekarang kita buat saus bechamel. Lelehkan margarin, masukan terigu kemudian masak hingga harum. Tuangkan susu dingin sedikit demi sedikit biar tidak menggumpal. Masak dengan api kecil. Kalau saat mengaduk sudah terasa licin, berarti terigu sudah larut.
  7. Tambahkan keju quick melt yang sudah diparut. Aduk rata sampai tidak ada keju yang bergerindil. Kemudian beri seasoning. Koreksi rasa, angkat, sisihkan.
  8. Tuangkan saus ke atas spaghetti. Beri parutan keju mozarella. Kemudian panggang. Aku pakai otang, durasi panggang kira kira 30 menit dengan api sedang.
  9. Super super yummy. Creamy bgt tapi ga enek. Rasa spaghetti cucok bangeeeet. Asin, gurih, asem, manis nya pas. Pokoknya kalian mesti bgt cobain 馃グ Semoga cocok yaa.

Untuk mencari sausnya pun tidak sulit karena sudah banyak tersedia dengan kemasan-kemasan praktis. Saus Bolognese ini terbuat dari bahan utama daging sapi dan tomat dan bisa dikombinasikan. Panaskan minyak goreng, tumis bawang putih dan bawang bombay hingga harum. Penyajian:Tata spageti di atas piring, beri saus di atasnya, taburi dengan keju parut dan sajikan. Cara membuat: - Rebus spaghetti dengan sesuai petunjuk.

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