【spaghetti】

Name: 【spaghetti】
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g spaghetti; 30g celery; 200g tomato; 2 cloves garlic; 1/2 small onion; 200g Lean beef; 60g ketchup; 15ML Red wine; Some Broth; Some salt; Some olive oil; Some Basil leaves

by Burnt Apple

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The authentic pasta is very biting, that is, it is half-cooked and it feels a bit hard to bite.

It is estimated that Chinese people are not used to eating. Nowadays, spaghetti has become the darling of the world.

There are many kinds of pasta, it is said that there are at least 500 kinds, and the sauces are also ever-changing.

Can be used with thousands of pasta dishes

In APPLE’s recipes, the most favorite is spaghetti with meat sauce, which is red sauce.

Red sauce is mainly a sauce made mainly of tomatoes, and it is also the most commonly seen way to eat it.

Slightly change it according to your favorite taste, but it is by no means inferior to authentic pasta"

【spaghetti】

1. Wash and drain the lean beef, cut into small pieces, and put in the meat mixer

2. Start the meat blender to beat the lean beef into meat filling for later use

3. Wash all vegetables, cut tomatoes into small cubes, peel and cut onions into small cubes, chop garlic, chop celery, and chop basil leaves

4. Pour the right amount of olive oil in the pan

5. After heating, pour in onion diced, basil leaves, garlic diced and sauté until fragrant

6. Pour the beef filling and stir-fry evenly, pour in the diced tomatoes, and stir-fry the celery

7. Add tomato sauce

8. Add the red wine and continue to fry to make the soup

9. Transfer to the stock, add a little salt, and simmer until the soup thickens, turn off the heat and set aside

10. Add appropriate amount of water to the soup pot, add a little salt, boil on high heat, add the pasta, cook on medium heat until the noodles are free

11. Remove the dried water, add a little olive oil and mix the noodles well

12. Put the mixed pasta on the plate, add meat sauce and serve

Tips:
A: Add a little salt when blanching the spaghetti to make the noodles firmer and more elastic. When removing the water to control the dryness, add an appropriate amount of olive oil and mix well. Do not over-cold water, which will keep the noodles Q-strength and not Glued together

B: Tomatoes do not need to be peeled. Cook until the tomatoes are mushy, and the sweetness will come out and become more sour and sweet.

C: When cooking the meat sauce, pay attention to the adjustment of the consistency. If it is too thick, add an appropriate amount of broth to adjust it, but it should not be too thin to ensure that the pasta can be fully coated with the meat sauce when mixing the pasta.

D: Tomato meat sauce pasta tastes sweet and sour, appetizing and delicious, you can also replace it with mushrooms for cooking