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  • Re.Create

Spaghetti Bolognese - "Porco Rosso" | Ghibli Food Inspired ๐Ÿ


Porco Rosso (1992): Porco Rasso is Hayao Miyazaki's most UNDERRATED MASTERPIECE! Porco Rosso one of the unique Miyazaki films in that its main protagonist is an adult instead of a teen, tween, or little kid. The 40-something Marco Pagot is not exactly a man, but an anthropomorphized pig. He accidentally cursed himself when, as a pilot in the Italian Air Force during World War I, he saw the futile carnage and was so disgusted by humanity he didnโ€™t want to be part of it anymore. The movie begins 30 years later, just before World War II, but long after Marco has become a flying bounty hunter in the Adriatic Sea with the titular epithet Porco Rosso, for his piggish appearance and his crimson seaplane.



Guess what? I was just 1 year old when this old classy film was published ๐Ÿ˜‚ I watch Porco Rosso 6 years ago. It is a straightforward action/adventure film and I found that the artwork is stunning with amazing attention to detail and a great anime style. Highly recommended! Miyazaki loves planes and nowhere is this love more prevalent than in Porco Rosso. Overall, the movie has a playful nature and is good fun for people of all ages.


Miyazaki also loves to show food scenes. In one of the scene in this movie, you will see our hero, Marco eating pasta with the family of mechanics who are repairing his plane. It is cooked and served by a number of women at the aircraft factory. Fio, the granddaughter of the factory owner who happens to be a very talented engineer and pilot, serves the spaghetti to her grandfather and Porco. From the image, the pasta is clearly a basic sauce and meat.


INGREDIENTS (3 - 4 px):

  • 400g dried spaghetti

  • 400g ground beef

  • 1 onion (diced)

  • 3 cloves garlic (minced)

  • 1 carrot (diced)

  • 4 shitake mushrooms (diced)

  • 4 TBS tomato puree

  • 1 TSP oregano powder

  • 1/2 TSP thyme

  • 1 TBS soy sauce

  • 1 beef stock cube

  • 400g canned chopped tomatoes

  • 1/2 TBS brown sugar

  • 1/2 TSP salt

  • 1/2 TSP black pepper

  • 1 TBS olive oil


TOPPINGS INGREDIENTS:

  • Spring onions (chopped)

  • Grated parmesan


INSTRUCTIONS:


1. Heat up cooking oil in a pan and stir fry onion until it turns golden brown and soften. Then add in garlic and cook for a further 1 minute.

2. Add mushrooms and cook for 2 - 3 minutes. Then, add the carrot and red bell pepper. Cook for another 1 - 2 minutes.

3. Now, add the minced beef and cook for 5 - 8 minutes until it turns brown in color. Stir often and break up any large chunks of the meat with your cooking spatula.

4. Add the canned chopped tomato and tomato puree. Cook for further 1 minutes.

5. Next, add in the oregano, thyme, soy sauce, beef stock cube, brown sugar, salt and pepper. Stir and bring to boil. Turn down the heat to medium heat and let it simmer for 15 - 20 minutes until thickened.

6. At the mean time, boil a large pan of salted water and add in the spaghetti and cook for 12 minutes until al dente.

7. Bolgnese sauce and spaghetti is done!



8. Drain the Spaghetti and place it on a plate. Then, spoon the Bolognese sauce on top of the spaghetti.

9. Sprinkle some parmesan cheese and spring onion before serving.

Spaghetti Bolognese is done!


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