[spaghetti with meat sauce](yi da li rou jiang mian )

[spaghetti with meat sauce]

Introduction:

"Authentic spaghetti is very biting, that is, it's half cooked and hard to bite. It's estimated that Chinese people are not used to it. Nowadays, spaghetti has become the world's favorite. There are many kinds of spaghetti. It's said that there are at least 500 kinds of spaghetti, and the sauce is also changeable. You can match thousands of kinds of spaghetti dishes. In Apple's recipes, the most favorite is moo It's too much meat sauce pasta. It belongs to red sauce pasta. Red sauce is mainly made of tomato sauce, and it's also the most popular way to eat at present. It's slightly changed according to your favorite taste, but it's not inferior to authentic pasta. "

Production steps:

Step 1: wash the lean beef, drain the water, cut it into small pieces and put it into the meat mixer

Step 2: start the meat mixer to beat the lean beef into meat stuffing

Step 3: wash all vegetables, cut tomato into small pieces, peel onion into small pieces, chop garlic into small pieces, chop celery into small pieces, and chop basil leaves

Step 4: pour some olive oil into the pan

Step 5: heat and pour in onion, basil leaves, garlic and stir fry until fragrant

Step 6: pour in the beef stuffing, stir well, pour in the tomato and celery, stir well

Step 7: add ketchup

Step 8: add red wine and continue to stir fry the soup

Step 9: transfer the stock, add a little salt and simmer until the stock is thick. Turn off the heat and set aside

Step 10: add proper amount of water into the soup pot, add a little salt, bring to a boil over high heat, add spaghetti, and cook over medium heat until the noodles have no hard core

Step 11: take out the water and add a little olive oil to mix the noodles well

Step 12: serve with pasta sauce

Materials required:

Spaghetti: 100g

Celery: 30g

Tomato: 200g

Garlic: 2 cloves

Onion: 1 / 2 small

Lean beef: 200g

Ketchup: 60g

Red wine: 15ml

Soup: right amount

Salt: right amount

Olive oil: right amount

Basil leaves: moderate

Note: A: when the pasta is hot, add a little salt to make the pasta more compact and elastic. When you take out the water, you need to add an appropriate amount of olive oil to mix well, not too cold water, so that the pasta can keep Q strength and will not stick together. B: the tomato does not need to be peeled, and the sweet taste will come out when the tomato is in the state of paste. C: pay attention to the consistency when cooking the meat sauce If it is too thick, it can be adjusted by adding an appropriate amount of soup, but it can not be too thin to ensure that the pasta can be fully covered with meat sauce when mixing. D: tomato meat sauce pasta tastes sour and sweet, appetizers delicious, and can also be cooked with mushrooms

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Yi Da Li Rou Jiang Mian