Spaghetti with Tomato Meat Sauce
1.
Wash the onions, carrots, and tomatoes and dice them for later use. Wash and chop garlic for later use. Set aside the pasta, minced meat, and pasta sauce. I have chopped the celery before and frozen it in the refrigerator. It is better to use fresh ones, just like diced and set aside.
2.
Prepare olive oil, crushed black pepper, and cheese powder. (There is also a sugar bowl in the photo, which was not used later because the pasta sauce was already sweet enough.)
3.
Boil a pot of water and cook how much pasta you have eaten. The sauce I made today is about 4 plates of noodles.
4.
After the noodles are cooked, let cool water, then add some olive oil and mix well.
5.
Heat the pan with cool oil. After the oil is hot, change the heat to medium to low, add the meat and stir fry to change the color.
6.
Then add onion and garlic and saute until fragrant.
7.
Then add carrots and celery and stir fry.
8.
Add tomatoes and stir fry until soft and rotten out of soup.
9.
Add the pasta sauce and stir fry.
10.
Add crushed black pepper. (The ground black pepper will taste better than ground black pepper)
11.
Add cheese powder. Then add a little water, cover the pot and simmer for a while, being careful not to paste the pot.
12.
When the soup is thick, add the pasta and stir-fry evenly. (I personally like to turn the noodles back into the pan and stir fry again, then the sauce will wrap more evenly and taste. If you don't like it, you can just put the pasta on a plate and drizzle it with the sauce!)
13.
Okay, it's ready to be served!
