1. Disperse the spaghetti in the boiling pot until the bottom is soft and completely immersed in water. Add a little salt and olive oil and cook for 8- 10 minutes (no hard core). Take it out and drain it. Mix a little olive oil to prevent sticking.

2. Add salt, chicken essence black pepper and a little wet starch to the minced meat and marinate it for later use; Blanch tomatoes in boiling water, peel them and cut them into small dices; Dice mushrooms and onions, and chop garlic.

3. When the pot is hot, put a little butter, add minced garlic and stir fry slightly. Later, add minced meat and stir-fry until the minced meat turns white and turn off the heat. When the pan is hot, continue to add butter, add diced onion and stir-fry until the fragrance is slightly softened.

4. When the onion softens slightly, add diced tomatoes and mushrooms, stir-fry over medium heat until it softens, add 5 tablespoons of tomato sauce, add a little salt, chicken powder and appropriate amount of red wine, and continue to cook until the sauce is slightly dry. Add minced meat and stir well, then sprinkle with more black pepper.

5. Spread the spaghetti on the plate, pour the sauce on it and stir (or put the cooked spaghetti in the sauce and mix it thoroughly in the pot).