Cut the onion into mince; if you bought mozzarella cheese block, use a grater board to grate the cheese into shreds; mince the garlic; chop the leaves of the parsley and set aside

2. Cooking noodles: Boil a large pot of water, add 1 tablespoon of salt, add the spiral noodles, follow the instructions until the noodles are just cooked, then take them out, leave half a cup of noodle soup, drain the water and set aside

3 .While the noodles are cooking, use another wok and prepare a larger one. There will be a lot of it after the noodles and meat sauce are done.

Heat the olive oil, add the minced onion and stir-fry. After the onion is soft, add the minced garlic and stir-fry until fragrant. Then add the ground beef and stir-fry until the ground meat changes color. Add canned tomatoes and tomato paste and stir-fry until the soup color changes. Red, then add red wine, stock, and half a cup of noodle soup water, sprinkle with freshly ground black pepper, add the cooked spiral noodles, then add fresh cream and a little shredded mozzarella cheese and cook together, wait for the soup Turn off the heat when the sauce thickens (do not cook for too long to avoid the soup becoming too dry)

4. Put the cooked noodles into a baking pan, spread a layer of shredded mozzarella cheese and sprinkle on it For parsley, bake in the oven at broil or 475 F / 250 C for 5 minutes or until the shredded mozzarella cheese melts and the surface turns golden brown and it is ready to eat