Spaghetti with Meatballs and Red Sauce
by Koala
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Cut the bread into small cubes the next day.
2. Add salt, chili powder, Italian spices, garlic powder, and black pepper to the minced meat, mix well.
3. Beat eggs and mix with milk.
4. Add the cut croutons, egg and milk liquid to the meat filling, and beat them in one direction.
5. Put more oil in the pan, use more oil, shape the meat filling into a circle, and fry it in the pan.
6. Fried meatballs.
7. Prepare the ingredients for the red sauce.
8. Dice the onion, mince the carrot, and puree the tomato with a peeling machine.
9. Put the butter in a hot pan to melt.
10. Put the carrots and fry them until the oil turns red.
11. Add diced onion and fry until the onion changes color and smells.
12. Add tomato puree.
13. Add dried oregano, dried basil, salt and sugar.
14. Put in the Italian meatballs.
15. Simmer for half an hour on medium and low heat.
16. Cook and serve for later use.
17. Cook pasta as needed.
18. Pour the water used to cook the pasta, add the cooked red sauce as needed, and cook slightly to make the pasta absorb the flavor of the sauce.
19. Add 1 slice of cheese and heat until the cheese melts.
20. Haha! I was seen by you, this is the lunch box I brought to the company.
Tips:1. Peel the tomato, use a knife to cross the top of the tomato, and then boil it with boiling water to easily peel it.
2. When making meatballs and red sauce, you don't need to put MSG, chicken essence and other fresh ingredients. The ingredients themselves are very delicious, and various spices also have the effect of improving freshness.
3. The meatballs burned in the red sauce do not need to be deep-fried until they are fully cooked. They can be set. If you want to eat them directly, they should be fried for a while. It is best to deep-fry them at high temperature, but the surface is crispy.
4. It is also possible to burn more points at one time, and pack them into small bags after cooling, and take them as needed in the future.
