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@penaknyebe05: Alfamart ngatasi🙌#CapCut #cbceria #cbplatr #herex #penaknyebe #cbstory #foryou #fypシ

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Thursday 17 August 2023 16:56:30 GMT
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fauzanhabibir
𝑭𝒂𝒖𝒛𝒂𝒏𝟐𝟗 𝒏𝒐𝒄𝒕𝒊𝒔 :
nggarai semangat nyelengi yho ngeneki😁
2023-08-18 12:30:59
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jekychennwy
Jeky :
halo boloo
2023-08-19 16:43:24
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قلب قلبي#ساريه_السواس #اكسبلورexplore #fyp #مالي_خلق_احط_هاشتاقات🧢
قلب قلبي#ساريه_السواس #اكسبلورexplore #fyp #مالي_خلق_احط_هاشتاقات🧢
دور ارضي للايجار في شرق الرياض في حي الرمال 🏡 الايجار 70 الف #دليل_العاصمة_العقارية #foryou #عقارات_الرياض #شقق #اكسبلور #الرياض #شقق_شهري #ايجار #explore #دور #fyp
دور ارضي للايجار في شرق الرياض في حي الرمال 🏡 الايجار 70 الف #دليل_العاصمة_العقارية #foryou #عقارات_الرياض #شقق #اكسبلور #الرياض #شقق_شهري #ايجار #explore #دور #fyp
А вы знаете, кто это?😂 честно, до этого момента не знал🙊
А вы знаете, кто это?😂 честно, до этого момента не знал🙊
cukup satu menit~ love the #pjsk cover !!!
cukup satu menit~ love the #pjsk cover !!!
This 24-hour lamb ragù is slow cooking at its finest! 🌿 I started with lamb offcuts, seared for flavor, then simmered with onion, garlic, basil, tomatoes, and Parmesan rind for a deep, rich sauce that practically cooks itself. Popped it in the oven Friday morning, let it work its magic while I went about my day (and had a few beers 🍺), and by Saturday evening, I was digging into the ultimate bowl of comfort food. Tossed with rigatoni and finished with fresh basil and Parmesan, this dish was worth the wait. Bonus: leftovers are going straight into the freezer for lasagna and meatballs later! 🥘✨ Ingredients • Lamb ragù • 1 large onion, sliced • 3 cloves garlic, sliced • 1 kg lamb offcuts • Olive oil • Salt & pepper • Handful of fresh basil leaves • 2 cans crushed tomatoes • 1 bottle (700 ml) passata + water to rinse • 2-3 bay leaves • Parmesan rind • ¼ cup extra-virgin olive oil (after cooking) • To serve • 250 g rigatoni • 1 cup reserved pasta water • Fresh basil leaves • Freshly grated Parmesan Recipe 1. Preheat oven to 130°C. 2. Sear lamb offcuts in a heavy pot with olive oil. Season with salt and pepper. Remove and set aside. 3. Sauté onion, garlic, and basil in the same pot. Add lamb back in. 4. Stir in crushed tomatoes, passata, water (to rinse bottle), bay leaves, and Parmesan rind. Cover and bake at 130°C for 12 hours, then at 150°C for another 12 hours. 5. Remove from oven and let cool completely. Remove bones, bay leaves, and Parmesan rind. Stir in extra-virgin olive oil and adjust salt. 6. Cook rigatoni and reserve 1 cup pasta water. Toss 250 g pasta with 3 ladles of sauce and 1 ladle of pasta water. Serve with Parmesan and basil. #LambRagu #SlowCooked #RigatoniLove #ComfortFood #PastaNight #HomemadeGoodness #FoodieFaves #RecipeOfTheDay #CookWithLove #EasyMeals #ItalianInspired #RaguSauce #SlowFoodMovement #PastaPerfection #WeekendCooking #LeftoversDoneRight #FreezerMeals #LasagnaDreams #MeatballMagic #FreshIngredients #ParmesanLove #SimpleCooking #FoodGoals #FoodieLife #Stivalicious
This 24-hour lamb ragù is slow cooking at its finest! 🌿 I started with lamb offcuts, seared for flavor, then simmered with onion, garlic, basil, tomatoes, and Parmesan rind for a deep, rich sauce that practically cooks itself. Popped it in the oven Friday morning, let it work its magic while I went about my day (and had a few beers 🍺), and by Saturday evening, I was digging into the ultimate bowl of comfort food. Tossed with rigatoni and finished with fresh basil and Parmesan, this dish was worth the wait. Bonus: leftovers are going straight into the freezer for lasagna and meatballs later! 🥘✨ Ingredients • Lamb ragù • 1 large onion, sliced • 3 cloves garlic, sliced • 1 kg lamb offcuts • Olive oil • Salt & pepper • Handful of fresh basil leaves • 2 cans crushed tomatoes • 1 bottle (700 ml) passata + water to rinse • 2-3 bay leaves • Parmesan rind • ¼ cup extra-virgin olive oil (after cooking) • To serve • 250 g rigatoni • 1 cup reserved pasta water • Fresh basil leaves • Freshly grated Parmesan Recipe 1. Preheat oven to 130°C. 2. Sear lamb offcuts in a heavy pot with olive oil. Season with salt and pepper. Remove and set aside. 3. Sauté onion, garlic, and basil in the same pot. Add lamb back in. 4. Stir in crushed tomatoes, passata, water (to rinse bottle), bay leaves, and Parmesan rind. Cover and bake at 130°C for 12 hours, then at 150°C for another 12 hours. 5. Remove from oven and let cool completely. Remove bones, bay leaves, and Parmesan rind. Stir in extra-virgin olive oil and adjust salt. 6. Cook rigatoni and reserve 1 cup pasta water. Toss 250 g pasta with 3 ladles of sauce and 1 ladle of pasta water. Serve with Parmesan and basil. #LambRagu #SlowCooked #RigatoniLove #ComfortFood #PastaNight #HomemadeGoodness #FoodieFaves #RecipeOfTheDay #CookWithLove #EasyMeals #ItalianInspired #RaguSauce #SlowFoodMovement #PastaPerfection #WeekendCooking #LeftoversDoneRight #FreezerMeals #LasagnaDreams #MeatballMagic #FreshIngredients #ParmesanLove #SimpleCooking #FoodGoals #FoodieLife #Stivalicious

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