Italian Tomato Meat Sauce Noodles, Super Delicious Upgraded Version, Haha

Name: Italian Tomato Meat Sauce Noodles, Super Delicious Upgraded Version, Haha
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g tomato; 180g beef; 300g a can ketchup; 180g onion; 50g celery; 1 piece Beef Soup Po; 4 cloves garlic Minced garlic; 16g salt; 8g Sugar; 2g Italian Synthetic Vanilla; Some Rapeseed oil

by xiaoxiaomen

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Top Meitu, the new spaghetti bolognese, it's delicious. I have posted a recipe before. Due to the small picture restrictions, many steps were not photographed, and the beef soup treasure was not available that time, and the taste was a grade. This time I made it so delicious, I was drooling thinking about it, I can add cheese to bake when I go back in the evening, it must be delicious~~~
When I had never eaten meat sauce noodles before, I really thought it was not a very tasty kind of foreign noodles. It wasn't until one time that I tasted the meat sauce noodles ordered by others at Pizza Hut, and I fell in love with this Italian delicacy deeply. Then I checked many posts on the Internet and after many experiments (because I often like to make it and eat it), I made this pasta with a very good taste today.
In this formula, I probably figured it out because of my own preferences. In fact, there is no strict limit on the proportion of various ingredients. You can add or remove some ingredients appropriately according to your own preferences. If you don’t like to eat celery, you can remove the celery; but there must be some onions, which can be halved. For small-dose seasonings such as salt, sugar and vanilla, because the measuring spoon is used in the article, friends who don’t have it can refer to the supplementary instructions below and use a kitchen scale to weigh it or visually.
In general, for those who have never made pasta, try the recipe in the article when you make it for the first time, and then increase or decrease certain ingredients according to your preferences to make the best noodles for your taste. surface.
Additional explanation: a teaspoon of sugar is equal to 4g, a teaspoon of salt is equal to 4g, a teaspoon of Italian vanilla is equal to 2g, and a teaspoon of oil is 12g. "

Italian Tomato Meat Sauce Noodles, Super Delicious Upgraded Version, Haha

1. Picture 2-4: Add 1/2 tsp of cooking wine, 1/4 tsp of salt, and a pinch of minced garlic to the beef filling, mix well, and marinate for 20-30 minutes. At this time, you will find that the smell of beef and the taste of cooking wine have disappeared, leaving a smell of meat~~~

Italian Tomato Meat Sauce Noodles, Super Delicious Upgraded Version, Haha recipe

2. Figure 5: Add 2 tablespoons of rapeseed oil to the marinated beef minced in batches, stir well until the oil is completely absorbed (this step can also be omitted, the main purpose of putting the oil is to prevent the beef from getting too old).

3. Figure 6-7: Put in an appropriate amount of rapeseed oil (you can see the picture for reference for the amount of fried meat you usually use, the oil is still relatively large), and wait until the oil temperature is slightly lowered after heating (the stove is turned on to medium and small It's okay), add beef filling and stir fry. Scoop up the fried minced meat (just if it changes color) and put it in a bowl. ps: The rapeseed oil here can be replaced with the same amount of butter, which tastes more rich.

4. Picture 8-9: Add diced celery and diced onion in the remaining oil, stir-fry for a while, add the remaining minced garlic, continue to stir-fry

5. Picture 10-11: When the onions and celery are almost translucent, pick them up and put the minced meat in a bowl for later use.

6. Picture 12-14: After frying the onions, if the pot has turned black, you need to wash it and use it again, otherwise the meat sauce will be black and unsightly. After washing the pot, heat up the pot on high heat, add rapeseed oil (the amount of vegetables you usually fry), spicy (9 layers of heat), then add tomatoes and stir fry quickly. Then add 4 tsp of salt and beef bisque, and continue to stir fry. ps: 4 teaspoons of salt to make tomato meat sauce has a salty taste, so there is no need to put salt in the noodles, so I feel just right (this is a bit heavier). If you want to eat lighter tx, you can adjust the amount of salt to 2-3 tsp.

7. Picture 15: After 5-10 minutes of stir-frying, the diced tomatoes become soft and melted. Add tomato sauce and turn to low heat and continue to stir-fry. ps: It must be a small fire, a high fire is easy to burn the pot, and the sauce is easy to turn black. And the sauce made out of a small fire is more rich.

8. Picture 16-18: When the diced tomatoes have basically turned into tomato sauce (about 15-20 minutes after the start of frying), add a tablespoon of Italian mixed herbs and continue to fry. After the tomatoes are melted, it is easy to paste the pot and needs to be constantly turned to evaporate the water. When the tomato sauce becomes slightly drier (use a spatula across the bottom, you can see the bottom of the pan with no sauce, see Figure 17), add the spare minced meat, onion, and celery next to it and continue to stir fry.

9. Figure 19: After stirring for 5-10 minutes, the whole meat sauce becomes thicker, and it is easy to scratch the bottom of the pot with a spatula (see Figure 19), and you are done. The container for the meat sauce is preferably a fresh-keeping bowl or a glass with a lid, which is convenient for storage. Because the temperature of the meat sauce is very high, it is best not to use plastic products. Everyone knows the harm. ps: I checked it visually. This amount is about 8 servings, which is a bit Doha because I like to eat. If there are few people in the family, you can halve the ingredients so that they won’t be eaten.

10. In order to demonstrate the weight this time, I deliberately weighed 100g (see my picture for the unscaled tx, and estimate the ratio of face to finger). I found that the swelling is still a lot after it is cooked (see the picture below), which is probably the same as the one-person serving in the restaurant outside. It is estimated that some restaurants have a smaller portion than this.

11. Picture 21-22: After the water boils, turn to medium heat. Add 1/4 tsp of salt to prevent the noodles from sticking and fainting. Add 100g of noodles.

12. Picture 23-24: After the noodles are softened and all sunk into the water, turn to a small fire (this is very important, everyone should remember). After boiling for 10 minutes, turn off the heat and remove. The noodles are already swollen at this time (compare see Figure 24), and the harder tx will be liberated at this time.

13. Figure 25-28: If you like tx for soft food, pay attention. After turning off the heat just now, there is no need to cook it again. Just cover the pot and let the noodles simmer in the water for 3-5 minutes. The noodles taken out at this time have been completely swollen (see Figure 27). Although soft, they are still elastic and not easily broken (see Figure 25-26). After draining the water and removing it, you can choose to add a little corn oil or olive oil and mix well to prevent the noodles from sticking. You can also directly drizzle with tomato meat sauce and wait for it to start.