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Meatball demi-glace spaghetti（ミートボールデミグラススパゲティ）
Spaghetti with plenty of meatballs. This is a very satisfying dish that is loved by a wide range of age groups, from children to adults.
Meatballs are boiled instead of fried, which reduces calories.
Making authentic demi-glace sauce requires a lot of effort and time. However, using canned demi-glace sauce will save you time.
You can easily make a demi-glace-style sauce by simmering tomato ketchup, canned tomatoes, Worcestershire sauce, butter, consommé, and red wine.
However, canned demi-glace sauce is rich in sourness and spiciness, so it’s even more delicious if you add it.
You can make a large batch of meatballs and freeze them. Also try this recipe. 👉 Meatballs with black vinegar sauce
What is demi-glace sauce?
Demi-glace sauce is one of the basic sauces of Western cuisine that originated in France. This sauce has a brown color, almost black. “Demi” means “half” and “glace” means “ice.” It’s an interesting expression to use this word to describe “boiled sauce.”
A rich demi-glace sauce is created by boiling brown sauce (a combination of brown roux and fond de baud) for hours.
In Japan, brown sauce and gravy sauce are also sometimes called demi-glace sauce.It’s easy to confuse the words used in Western cuisine. The meaning of each word is as follows.
- Brown roux: Flour stir-fried for a long time with equal amounts of oil and fat until it turns brown.
- Fond de veau: Fond refers to vegetable soup, and veau refers to veal. To make fond, it is common to use tomatoes and tomato paste in addition to aromatic vegetables such as onions, carrots, and celery. Fond de veau is made by stewing stir-fried vegetables and roasted veal meat. If you can’t get veal meat, substitute beef shank, beef tendon, or beef bones.
- Bouillon: Similar to fond de veau, but while fond de veau is used for meat dishes such as steaks and hamburgers, bouillon is mainly used for soups.
- Gravy sauce: A sauce made by adding ketchup or red wine to the fat that comes out when grilling meat.
Dishes using demi-glace sauce
Even if you have leftover demi-glace sauce, there’s no need to worry.
Demi-glace sauce is used in a wide variety of dishes, including hamburgers, steaks, hayashi rice, hashed beef, beef stew, omelet rice, omelets, cutlets, and beef stroganoff.
Authentic beef stroganoff does not use demi-glace sauce, but in Japan, demi-glace sauce is used. In this way, there are some menus that have evolved uniquely in Japan based on Western cuisine.
If you master this sauce, you can greatly expand your cooking repertoire.
NUTRITION FACTS
709 kcal Protein 33.6g Fat 23.0g Carb 94.3g Salt Equivalent 12.9g
INGREDIENTS (3SERVINGS)
- ☆beef and pork mince 300g
- ☆onion 100g
- ☆bread crumbs 10g
- ☆egg 60g
- ☆salt 4g
- ☆pepper moderate amount
- water 1L
- ★Canned Heinz demi-glace sauce 290g
- ★ketchup 15g
- ★red wine 100g
- ★water 300g
- ★salt 2g
- ★pepper moderate amount
- ★butter 5g
- shimeji mushrooms 60g
- spaghetti 240g
- water 1L
COOKING INSTRUCTIONS
➀ Chop the onions into small pieces.
② Put mince, onion, bread crumbs, egg, salt, and pepper in a bowl.
③ Knead until it becomes sticky.
④ Roll the dough into about 30g.
⑤ Put it gently into boiling water and boil until it changes color.
⑥ Put demi-glace sauce, ketchup, red wine, water, salt, and pepper in a frying pan.
⑦ When the sauce boils, add the butter and meatballs.
⑧ Cut off the bottom part of the shimeji mushrooms, add to the sauce, and simmer over low heat.
⑨ Boil water in another pot and boil the spaghetti for 2 minutes less than the specified time.
⑩ Drain the spaghetti in a colander, then add to the sauce and simmer for 2 minutes.
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