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@vanthao4747: Quần jean nam, quần jean nam suông Ống Rộng #thoitrangnam #vanthaorivew #quanjeannam

VĂN THẢO REVIEW 🌟
VĂN THẢO REVIEW 🌟
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Monday 12 October 2026 02:18:52 GMT
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My little boy 👦❤️
My little boy 👦❤️
❤️Ragù alla Bolognese 1 lb ground beef 4 oz pancetta - finely diced 1 small yellow onion - finely diced 1 large carrot - finely diced 2 celery stalks - finely diced 3-4 cloves garlic - finely minced ¾ cup dry white wine ¾ cup tomato passata 1 tbsp tomato paste ¾ cup whole milk 1-2 cups beef broth, as needed Salt and black pepper 1 fresh bay leaf 1 lb tagliatelle (or pappardelle) Freshly grated Parmigiano Reggiano for serving Heat a Dutch oven over medium heat and cook pancetta for 5-7 minutes until the fat renders. Add ground beef, season with salt and pepper, and cook for 8-10 minutes until browned. Remove with a slotted spoon. Add onion, carrot, and celery; cook over medium-low heat for 12-15 minutes until softened. Add garlic and sauté 30 seconds till fragrant. Return meat to the pot, add wine, and simmer until nearly evaporated. Stir in tomato paste and cook for 1 minute, then add passata and ½ cup milk. Simmer for 5 minutes, then add ½ cup beef broth and a bay leaf. Reduce heat to low, partially cover, and simmer for 2-2½ hours, stirring occasionally and adding broth as needed to keep the sauce moist. Stir in remaining ¼ cup milk and simmer uncovered for 20-30 minutes. Cook pasta in salted boiling water until 1 minute shy of al dente, reserving 1 cup pasta water before draining. Toss pasta with the ragù over medium-low & toss for 1 minutes, adding pasta water as needed. Serve with freshly grated Parmigiano Reggiano. Nothing beats a cozy bowl of slow-simmered bolognese on a rainy Sunday! ❤️✨ #bolognese #pastanight #pastarecipe #onepotmeals #italiancooking
❤️Ragù alla Bolognese 1 lb ground beef 4 oz pancetta - finely diced 1 small yellow onion - finely diced 1 large carrot - finely diced 2 celery stalks - finely diced 3-4 cloves garlic - finely minced ¾ cup dry white wine ¾ cup tomato passata 1 tbsp tomato paste ¾ cup whole milk 1-2 cups beef broth, as needed Salt and black pepper 1 fresh bay leaf 1 lb tagliatelle (or pappardelle) Freshly grated Parmigiano Reggiano for serving Heat a Dutch oven over medium heat and cook pancetta for 5-7 minutes until the fat renders. Add ground beef, season with salt and pepper, and cook for 8-10 minutes until browned. Remove with a slotted spoon. Add onion, carrot, and celery; cook over medium-low heat for 12-15 minutes until softened. Add garlic and sauté 30 seconds till fragrant. Return meat to the pot, add wine, and simmer until nearly evaporated. Stir in tomato paste and cook for 1 minute, then add passata and ½ cup milk. Simmer for 5 minutes, then add ½ cup beef broth and a bay leaf. Reduce heat to low, partially cover, and simmer for 2-2½ hours, stirring occasionally and adding broth as needed to keep the sauce moist. Stir in remaining ¼ cup milk and simmer uncovered for 20-30 minutes. Cook pasta in salted boiling water until 1 minute shy of al dente, reserving 1 cup pasta water before draining. Toss pasta with the ragù over medium-low & toss for 1 minutes, adding pasta water as needed. Serve with freshly grated Parmigiano Reggiano. Nothing beats a cozy bowl of slow-simmered bolognese on a rainy Sunday! ❤️✨ #bolognese #pastanight #pastarecipe #onepotmeals #italiancooking

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