Tools/Ingredients: 500g beef stuffing, one onion chopped, 2 carrots chopped, 4 celery chopped, peeled, 5 tomatoes beaten, 100g olive oil, salt, chicken essence, cinnamon leaves, cracked black pepper

Appropriate amount, half a glass of white wine.

Step/Method 1. Ingredients for Creamy Bacon Pasta: 2 cups of creamy mushroom sauce, 1 minced garlic, 4 strips of bacon, chopped finely, 1 cup of diced broccoli, 200g of pasta.

Method: 1. Boil the broccoli in salt water and cut into cubes.

2. Saute the minced garlic and diced bacon until fragrant. Pour the cream sauce into the pot and bring to a boil over low heat. Add the noodles into the sauce, stir evenly, then sprinkle in the broccoli and it's done.

※If you don’t like diced bacon, you can also replace it with diced salted salmon, which also tastes good.

There is also a kind of egg cream bacon pasta, in which a stirred egg is added after the noodles are put into the sauce to become a dry pasta.

2. Tomato Bolognese Pasta Ingredients: 100 grams of minced meat, 2 minced garlic, 5 sliced ??mushrooms, 2 cups of tomato and vegetable pasta sauce, a little chopped green onion, 1/4 cup of water, 200 grams of pasta Method: 1. First, combine

Marinate the ground meat lightly with rice wine and soy sauce.

2. Use a little olive oil to sauté the minced garlic until fragrant, then add the minced meat and stir fry quickly.

3. Finally, add sliced ??mushrooms and stir-fry until fragrant, then add tomato paste and water.

4. After the sauce is hot, add the pre-cooked noodles and serve after the noodles change color.

Sprinkle with cheese powder or chopped green onion for seasoning.

3. Mushroom and matsutake pasta ingredients: 8 sliced ??mushrooms, a little chopped green onion, 1 cup straw mushroom sauce (fried), 200 grams of pasta, a little butter Method: 1. Stir-fry the mushrooms with butter, sprinkle in a little

Salt.

2. After the mushrooms are cooked, add the straw mushroom and matsutake sauce and bring to a boil. Add the pre-cooked noodles and sprinkle with chopped green onion after the mushrooms are fragrant.

4. Tomato seafood pasta ingredients: 6 shelled shrimps, 4 shelled crab legs, 6 clams, 2 minced garlic, 1/4 cup of white wine, 2 cups of tomato seafood pasta sauce, 1/4 cup of water,

A little basil, 200 grams of pasta Method: 1. Marinate the seafood with wine and salt.

2. Saute minced garlic until fragrant, add seafood and nine-layer pagoda silk and stir-fry quickly.

3. After frying, add water and tomato paste and simmer.

4. After the sauce boils, add the noodles and wait for the noodles to absorb the flavor.

5. Classic spaghetti ingredients: 480g spaghetti, 65g sausage, 80g eggplant, 65g tomatoes, 30g bell pepper, 30g beans, 65g green onions, appropriate amount of salad oil, 65g garlic, 80g Kewpie Thousand Island dressing. Preparation method: 1.

Cook the noodles, cut the tomatoes into pieces, and cut the blanched beans into 3cm lengths.

2.

Cut the eggplant and bell pepper into slices, cut the onion into thin strips, chop the garlic, and cut the sausage into diagonal pieces.

3.

Heat oil in a pot, pour 2 into the pot and fry.

4.

Mix 1 and 3 and make Kewpie Thousand Island Dressing.

6. Ingredients for pasta and dry red pasta: 200g Spaghetti, 2 pork sausages (you can use Yogurt sausage), 100g tomato sauce, 1/4 fresh onion, 3 cloves garlic, 20g butter, a little thyme, a cardamom, olive oil

A little, 1 cup of Chianti "Cetamura" 1997 (about 100ml) Preparation: Peel off the casings of the pork intestines, crush them with the back of a knife, and then hide them into meat fillings.

Chop 1/4 onion and mash garlic.

Grind 1/3 of a whole cardamom. Of course, you can also use ready-made cardamom powder, but the fragrance will be much worse.

Method: Boil water in a large pot, add 2 tablespoons of salt and cook Spaghetti for 8 minutes. The noodles are ready.

Spaghetti has different thicknesses, including 1.5, 1.6, 1.8, etc., and the cooking time is also slightly different, but there are usually instructions on the outside of the package to tell you the appropriate cooking time.

While the noodles are cooking, you can make the sauce.

First pour a little olive oil into the pot, heat it over medium heat until it is 50% hot, then add the minced garlic and chopped onions and stir-fry until fragrant.

(Note: When using olive oil, you don’t need to burn it very hot, and don’t use too much fire, otherwise it will affect the aroma of the oil itself.) Then add the minced meat filling, and continue to fry until the fat in the meat slows down.

Slowly ooze out, add the tomato sauce, turn down the heat, simmer until the sauce is hot and bubbling slightly, and melt the butter in it.

Stir slowly and evenly, add 1 cup of red wine, cardamom powder and thyme, stir until the pot boils.

When the sauce is ready, the noodles are also cooked. Take the noodles out, drain off the water, and pour the prepared meat sauce. A fragrant Italian tomato meat sauce pasta is ready.

Although any dry red wine can be used for cooking, the better the wine, the higher the quality of the dishes.

For this cooking I chose Chianti “Cetamura” 1997 from Badia a Coltibuono winery.

Using Italian wine to cook Italian dishes makes them more authentic.