Spaghetti with Tomato Meat Sauce
1.
Prepare materials.
2.
Wash the tomatoes, peel and cut into small cubes.
3.
Dice carrots, celery, and onions separately.
4.
Mince garlic.
5.
Put an appropriate amount of butter in the wok to melt.
6.
Add minced meat and stir-fry to change color and serve.
7.
Stir-fry the chopped onion and minced garlic with the remaining oil in the pan, and stir-fry on low heat to create a fragrance.
8.
Add diced tomatoes and stir fry together.
9.
Stir-fry until the tomatoes become sauce, add carrots and chopped celery and continue to fry.
10.
Add the tomato sauce and stir fry together.
11.
Add in the fried minced meat, add a little salt, and continue to stir fry.
12.
Add crushed black pepper, white wine, and basil to the pan and continue to stir fry.
13.
Add a small amount of whipped cream, and turn off the heat until the soup has thickened.
14.
Add water, a small amount of salt, and a few drops of oil to the boiling pot.
15.
Boil the water, put the pasta in a vertical position, in a divergent shape, stir in circular motions with chopsticks, and cook for 8 minutes.
16.
Chill a bowl of cold water in advance and add the cooked pasta.
17.
Remove the pasta and drain the water, add olive oil and mix well.
18.
Stir the tomato meat sauce into the noodles and sprinkle with cheese powder at the end.
Tips:
1. Before the noodles are boiled in the pot, salt and olive oil must be added first. The purpose is to facilitate the taste and prevent the noodles from sticking.
2. The pasta must be over water to keep the taste chewy. Add oil and stir to prevent the noodles from sticking.
3. Cooking noodles is also an important point. The noodles should be boiled elastically, but not half cooked.
4. Pour the prepared sauce directly on the noodles.
