- man zaitun - 2 abubuwa. spoons
- rago - 6 guda (kowane kusan 330 g)
- Salt da freshly ƙasa baki barkono - - To dandana
- albasa - 2 kofin
- na namomin kaza - 450 Grams
- karas - 2 guda
- stalk na seleri - 1 yanki
- red albasa - 1/2 Pieces
- tafarnuwa - 4 hakora
- sabo ne thyme - 1/3 kofin
- Rosemary - 1 teaspoon
- ja barkono - 1/2 teaspoonfuls
- ruwan inabi jan bushe - 1/2 kofin
- nama nama - 3 kofuna waɗanda
- tumatir - 1 1/2 kofuna
- Pasta Rigatoni - 550 Grams
1. Yanke albasa, namomin kaza, seleri, karas da tafarnuwa. Yi la'akari da tanda zuwa 160 digiri. Raɗa mai a cikin babban ɗakuna a kan zafi mai zafi. Yayyafa rago da gishiri da barkono. 2. Ƙara zuwa kwanon rufi kuma toya daga kowane bangare, kimanin minti 12. Sanya ragon a kan tasa. 3. Add da albasa, namomin kaza, karas, seleri, tafarnuwa, thyme, Rosemary da barkono ja a cikin kwanon rufi kuma toya har sai kayan lambu sun zama m, kimanin minti 8. Komawa rago zuwa sauya. 4. Ƙara ruwan inabi kuma dafa har sai ruwa ya kwashe, kimanin minti 6. Ƙara 3 kofuna na nama broth da tumatir, sake kawo zuwa tafasa. 5. Rufe kwanon rufi tare da murfi, sanya a cikin tanda kuma gasa har sai naman yana da tausayi, game da 1 1/2 hours. Yin amfani da takalma, saka rago a cikin babban kwano. Bari shi kwantar da hankali na minti 10. Yanke nama a kananan ƙananan kuma cire kasusuwa. Koma da nama zuwa ga kwanon rufi zuwa kayan lambu. Sa'a don dandana da gishiri da barkono. Za a iya yin stew a rana daya kafin gaba, saka a cikin firiji, an rufe shi tare da murfi, sa'an nan kuma sake jin zafi kafin zafi. 6. A halin yanzu, tafasa da naman alade a cikin babban ɗamarar da ruwan da aka tafasa har sai dafa shi. Drain da ruwa da kuma sanya taliya a babban tasa. Ɗauki rago tare da kayan lambu kuma kuyi amfani da cakulan Parmesan, idan an so.
Ayyuka: 6