Tools/ingredients 500 grams of beef stuffing, one onion chopped, 2 carrots chopped, 4 stalks of celery chopped, peeled, 5 tomatoes pulped, 100 grams of olive oil, salt, chicken essence, cinnamon leaves, crushed black pepper to taste, half a cup of white wine. Steps / Methods I. Creamy Bacon Pasta
Ingredients: 2 cups creamy mushroom sauce, 1 garlic clove, 4 strips of bacon finely chopped, 1 cup of diced broccoli, 200 grams of pasta.
How to do:
1, first boil broccoli in salted water and then dice it.
2. Stir in the garlic and bacon, pour the cream sauce into the pot and bring to a boil over low heat, then add the pasta to the sauce and stir well, then sprinkle the broccoli on top to finish
Complete.
※If you don't like bacon, you can also replace it with salted salmon. In addition, there is a kind of egg cream bacon pasta, which is a kind of dry pasta by pouring in a whisked egg after the pasta is put into the sauce. Second, tomato meat sauce spaghetti
Materials: 100 grams of ground meat, 2 minced garlic, 5 sliced mushrooms, 2 cups of tomato and vegetable pasta sauce, a few chopped green onions, 1/4 cup of water, 200 grams of spaghetti
Methods:
1, first of all, the ground meat slightly marinated in rice wine, soy sauce.
2, with a little olive oil will be minced garlic burst incense, and then stranded meat into a quick stir-fry.
3. Finally, add the sliced mushrooms and sauté together, add the tomato pasta sauce and water.
4: When the sauce is hot, add the pre-cooked pasta and allow the pasta to brown. Sprinkle with cheese powder or chopped green onion for seasoning. Mushroom Matsutake Spaghetti
Ingredients: 8 sliced mushrooms, chopped green onion, 1 cup of mushroom sauce, 200 grams of spaghetti, butter
Practice: 1, sauté the mushrooms in butter, sprinkle with salt. 2, stir fry the mushrooms, and then add a little salt to taste.
2. When the mushrooms are cooked, add the mushroom matsutake sauce and bring to a boil, then add the pre-cooked pasta and sprinkle with chopped green onion after it tastes good. Four, tomato seafood pasta
Materials: 6 shelled shrimp, 4 shelled crab legs, 6 clams, 2 minced garlic, 1/4 cup white wine, 2 cups of tomato seafood pasta sauce, 1/4 cup of water, shredded nine layers of tartar, 200 grams of pasta
Practice:
1, the seafood marinated in wine and salt.
2. Stir-fry the seafood with the shredded nine layers of tartar.
3. When cooked, add water and tomato pasta sauce.
4, wait until the sauce boil into the noodles, and then the noodles can be flavored. V. Classic Italian spaghetti
Ingredients:
Spaghetti 480g, sausage 65g, eggplant 80g, tomatoes 65g, persimmon peppers 30g, bean curd 30g, onion 65g, salad oil, garlic 65g, Chubby's Thousand Island Sauce 80g
Preparation:
1. Boil the spaghetti, tomatoes cut into chunks, blanched bean curd Cut into 3cm length. 2. Eggplant, persimmon pepper, cut into slices, finely shredded scallions, minced garlic, sausage cut into diagonal pieces. 3. Heat the oil in the pan, and pour 2 into the pan to stir fry. 4. 1 and 3 will be mixed with Chubb's Thousand Island Sauce. VI. Spaghetti and red tangled
Materials: Spaghetti 200g, pork sausage (can be used Yukon sausage) 2, tomato sauce 100g, fresh onion 1/4, garlic 3 cloves, 20g of butter, a little thyme, cardamom a little, a little olive oil, Chianti "Cetamura " 1997 cup (about 100ml)
Preparation: Peel off the casing of the pork sausage, squeeze it with the back of a knife, and then hide it to make a meat mixture. 1/4 onion is chopped, and the garlic is mashed. Grind 1/3 of a whole cardamom, or of course you can use ready-made cardamom powder, but it's much less flavorful.
How to do it: Boil the water in a large pot, add 2 spoons of salt and cook the spaghetti for 8 minutes, then the noodles are ready.The spaghetti comes in different thicknesses, 1.5, 1.6, 1.8 and other diameters, and takes slightly different amounts of time to cook, but there are usually instructions on the outside of the packet to tell you the right amount of time to cook it. You can come and make the sauce at the same time as you cook the pasta.
First, pour a little olive oil into a pan over medium heat until it's about 50 percent hot, then add the minced garlic and chopped onion and sauté to bring out the flavor. (Note: You don't have to burn it very hot or use too much heat with olive oil, or it will affect the flavor of the oil itself.) Then put in the meat sausage minced meat stuffing, continue to sauté until the fat inside the meat stuffing slowly ooze out, put in the tomato sauce, turn off the heat, simmer until the sauce is hot and a little bit slightly bubbling, melt the butter in it. Slowly stir in the butter, pour in 1 cup of red wine, and cardamom powder and thyme, stirring until it opens.
When the sauce is done and the pasta is done, serve the pasta, decant and pour the sauce over the pasta and you have an aromatic spaghetti bolognese with tomato sauce.
While the red wine used for cooking can be any kind of dry red, the better the wine, the higher the quality of the dishes. In this case, I chose Chianti "Cetamura" 1997 from Badia a Coltibuono, which is a very original Italian wine for cooking Italian dishes. VII. Spaghetti with Skewers
Ingredients: 1 steak, 1/2 onion, 1 tomato, 2 mushrooms, 1 clove of garlic, 1/2 pound of pasta (cooked), 3 tablespoons of butter.
Seasoning: 1 tbsp tomato sauce, 1 tsp salt, 1/4 tsp black pepper.
How to make:
1: Score the fresh shiitake mushrooms with a knife, then brown them in 1 tbsp butter and sprinkle with a pinch of salt.
2. Wash and chop onion and tomato, and mince garlic.
3: Saute (2) ingredients in 1 tbsp Chu oil, add 1/2 tsp salt, tomato paste, 1/8 tsp black pepper, then add pasta and mix well.
4: Cut steak into small pieces, sprinkle with 1/2 tsp salt and 1/8 tsp black pepper.
5: Sauté steak in 1 tbsp butter until cooked through (or bake in oven), remove from oven and skewer.
6: Serve pasta, skewers, and fresh mushrooms in order. VIII. Beef Spaghetti
Ingredients: pasta, ground beef, 4 red tomatoes, bolognese sauce, onions, celery
carrots, garlic, bay leaves, cardamom powder, seasoning, red wine
Cooking steps:
1. Peel the tomatoes and put them in hot water to make the skins separate.
2. Sauté the beef in a frying pan and set aside; peel the tomatoes and cut them into cubes.
3. In a frying pan, sauté the onion, add the garlic, add the carrots and celery, mix well, add the tomatoes, mix well, and then add the fried beef.
4. Add the Italian meat sauce and rosemary, bay leaf and red wine and simmer over low heat until the soup dries out.
5. Pour the cooked sauce over the cooked pasta and serve.