Add soy sauce, oyster sauce, salt (as the case may be), crystal sugar and black pepper. Add tomato sauce (a little more) and mix well. Add a proper amount of water, and when the water boils, turn it down. Cook until the meat sauce thickens. Pour the meat sauce on the spaghetti and mix well.

The pasta cooked in advance will lose its elasticity after a period of time, so it is better to eat it at any time and cook it at any time. From the second time, just take out the amount you want to eat and heat it in the container before eating. Put the hot meat sauce on the cooked noodles, add tomato sauce and cheese powder, and add black pepper according to the taste. Tips for spaghetti with meat sauce: Authentic spaghetti is biting, but it is not cooked well and feels a little hard. For China people who are used to eating Yangchun noodles, most of them are not used to it. The point is, when cooking spaghetti, you must first add a spoonful of salt, which accounts for about 1% of water. Without this action, noodles will only taste like appearance.

You will feel tasteless and not delicious if you bite into it. Adding salt can also make the texture of noodles more firm and elastic. Another thing is-if you want to keep noodles firm after scalding, note: never use cold water, you can mix a little olive oil! Boil 10 minutes. At the same time, if the scalded noodles are not used up, you can also mix olive oil to dry them a little before taking them to the refrigerator.