Add a handful of cheese crumbs, appropriate amount of black pepper and appropriate amount of salt to the meat stuffing, and stir well to make the meat stuffing firm.

Make the meat into balls the size of table tennis balls.

Add a little olive oil to the pot.

Fry the meatballs until they are solidified.

When frying, turn the meatballs over and put them on a plate for later use.

Prepare a big persimmon and cross it with a knife.

Put the persimmon in a deep pot, boil a pot of boiling water, and pour it directly on the tomato after the water boils.

Take out the tomatoes immediately after the water is poured, and then you can take off your clothes easily.

Dice the peeled tomatoes, then slice half an onion and cut some mushrooms. I used Tricholoma, and Chef Huang suggested straw mushroom.

Put olive oil into a pot, stir-fry chopped onions,

Stir-fry onions, add diced tomatoes and mushrooms.

I also added 100g spaghetti sauce.

Stir well, add meatballs and proper amount of salt.

Add a handful of cheddar cheese crumbs and some black pepper.

Stew for 20-30 minutes. You don't need to add water

When cooking the sauce, we prepared a tablespoon of boiling water and added spaghetti. Generally, pasta sets have cooking time, so we cook the noodles until they are 78% cooked, and then take them out.

Make a pot and add a small piece of butter.

After the butter melts, add chopped garlic.

Stir-fry until fragrant, then add the cooked spaghetti, pour in our cooked sauce and meatballs, stir-fry, and I also add some Italian spices, basil, parsley and rosemary (which are sold in these big supermarkets).

Pan and plate, sprinkle with some cheese and black pepper.