なすとトマト、夏野菜のおいしさを味わう、シンプルなミートソース。隠し味の赤だしみそでコクを出します。そのままごはんやパンに添えてよし、パスタの具材や、チーズをのせてグラタン風にも。たっぷり作っていろいろ使えるソースです。
材料
- 牛ひき肉 250g
- なす 3本
- トマト 中玉8個（250g） ※普通サイズなら2〜3個
- 玉ねぎ 1/2個
- にんにく 1かけ
- ローリエ 1枚
- ケチャップ 大さじ3
- ワイン 大さじ2 ※なくても可
- 顆粒コンソメ 小さじ1
- 赤だしみそ 小さじ1
- さとう 小さじ1
- 塩 少々（10ふり＋5ふり）
- 黒胡椒 少々（5ふり）
- オリーブオイル 大さじ1
オリーブオイルは今回もギリシャ産の「キヨエ・オリーブオイル」を使いました。
使った道具
- 包丁＆まな板
- ボウル
- フライパン
- 木べら
- 計量スプーン
ちなみにわが家では、合羽橋や浅草に店舗をもつ「中尾アルミ製作所」のシルクフライパンを使っています。フライパン難民で半年に1回買い替えていたのですが、こちらはもう2年目。するんと食材が滑って炒め物にも使いやすく、焦げ付かずお手入れも楽チンです。激しくおすすめ。
作り方
❶なすは洗ってヘタを取り、一口大の乱切りに。中玉トマトは洗ってヘタを取り、8等分に（普通サイズのトマトならさらに小さく）。玉ねぎは皮を剥いてみじん切りに。にんにくは皮を剥いて細かいみじん切りにする。
❷フライパンにオリーブオイル大さじ1を引き、にんにくの香りが立つまで弱火で熱する。
❸にんにくが香ってきたら玉ねぎを加えてしんなりするまで炒め、牛ひき肉を加えてさらに炒める。
❹ひき肉に火が通ったらなすを加えて油を回すように炒める。
❺ローリエ・ワイン大さじ2・ケチャップ大さじ3・コンソメ顆粒小さじ1・赤みそ小さじ1・さとう小さじ1・塩少々（10ふり程度）・黒胡椒少々（5ふり程度）を加えて弱火でコトコト煮詰める。
❻水分が少なくなったら味見して、塩少々（5ふり程度）を加えて味を整える。
❼保存容器に移してできあがり。
味付けはそのままで食べても塩っぱくないくらいの濃さにしています。足りなければ、コンソメ顆粒を足すなど、お好みで調整してみてください。
にんじんとアーモンドの白だしきんぴらなどとともに、白ワインに合わせておつまみ盛り合わせにしました。
お弁当のおかずにも入れましたが、ごはんとの相性も◎ 残りはミックスチーズをのせてグラタン風にする予定です。作ったらこちらの記事に追加しようと思います。
レシピブログのランキングに参加中！
▼ポチッと応援いただけるとうれしいです▼
合わせたお酒
2019 シャブリ ラ マニュファクチュール。
樽の香りと花のような香りがふわっと口に広がりつつ、後味はすっきりの辛口シャブリ。トマトソースの酸味ともよく合いました。魚介系のおつまみがあればなお良かったかな。
コメント
コメント一覧 （15件）
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