Pasta with Cheese and Meat Sauce
1.
Cut the tomatoes with a cross knife and peel them in boiling water.
2.
After peeling, dicing, and shredding as much as possible can reduce the cooking time.
3.
Remove the stems of the white mushrooms, wash and dice.
4.
Dice the onion. Pay attention to some water on the cutting board and knife surface to avoid eye irritation.
5.
Put a little salt and olive oil to marinate the minced meat. If olive oil is not available, use an unflavored oil such as corn oil.
6.
Preheat a nonstick pan for 2 minutes, add butter, and heat until melted.
7.
Add minced meat and stir-fry until the color changes.
8.
Add the white mushrooms and stir fry until the white mushrooms shrink.
9.
Add tomatoes and continue to fry until tender.
10.
Put onions and stir fry.
11.
Salted water, add about half a bowl to the pot and continue to simmer.
12.
Cut the cheese slices into small pieces and heat them in a pot until all are melted.
13.
The color of the soup has turned white, and the milk is fragrant.
14.
Boil the pasta for three to four minutes and remove. I use thinner pasta, usually 3 minutes, if it is thick, you can cook it for a while.
15.
Remove the pasta, cheese and meat sauce, and put on a plate.
Tips:
After the noodles are cooked, add some olive oil, the noodles will be non-sticky and taste better.
