1. Prepare the ingredients.
2. Changed the onion, carrot, and celery to a knife.
3. Break it with a crusher.
4. spare.
5. Put the pureed beef into the pot and stir fry.
6. Stir-fry until the moisture is dry.
7. spare.
8. Drain the onion, celery, carrot and drain the water.
9. Saute in the oil pan until fragrant.
10. Add the eggplant and stir-fry until it is colored.
11. Add the prepared beef.
12. Add the carrot, onion, and celery juice that was removed before adding a little water and cook for about 40 minutes until the beef is crispy.
13. Take the stalk of the big tomato and make a cross knife.
14. Put the skin soup in boiling water.
15. Remove the seeds and set aside.
16. Saute the onion and garlic until fragrant.
17. Add eggplant and paste and stir-fry until colored.
18. Add the prepared tomatoes and bottle of peeled tomatoes, salt and pepper, basil leaves.
19. Put it in a juicer, break it up, add the prepared beef sauce and cook for five minutes, pour it on the pasta, and finish the pasta.
20. Pour tomato beef sauce on the cooked pasta.
