Here’s another one sent by Casey P. from Hong Kong – thanks again! So bolognese… Wikipedia?
Bolognese sauce /bɒləˈnjeɪz/, known in Italian as ragù (alla) bolognese, or simply ragù, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese“. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
Okay that’s what I thought. Let’s check out this Japanese take on Italian regional food!
The distribution/import sticker (click to enlarge). Contains meat.
Detail of the side panels (click to enlarge). To prepare, add boiling water to fill line and steep for 5 minutes. Drain using spout. Add in sachet contents. Stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
A dry seasoning sachet.
A light powder.
An oil sachet.
A deep colored oil.
Some bits that were loose in the cup.
Finished (click to enlarge). The noodles had the consistency of regular spaghetti noodles – with a slightly thinner gauge. They were round and the texture was right. The flavor was nice – a sweet tomato along with little bits of meat can be found throughout. Quite good! 5.0 out of 5.0 stars. JAN bar code 4902105232217.
A Japanese premium variety now available here – Nissin RAOH Ramen Noodle Soup, Umami Tonkotsu, 100 Gram (Pack of 10)
Some pure insanity for you.
