Materials: pasta, tomato sauce, tomatoes (cut into small dices), minced meat (pork, beef stuffing can be), onions (shredded), potatoes (cut into small dices), carrots (cut into small dices), green peas, mushrooms, sweet corn kernels (you can put any favorite vegetables such as green peppers, broccoli, pinto beans, etc.)

How to do it:

1. Boil the water. (the amount of water should be more than the usual cooking of hanging noodles), put a small spoon of salt, then put the pasta in and cook. The time is longer than the pasta, you can taste it, the pasta is cooked through.

2. Remove the cooked pasta from the pot, run it under cold water and drain.

3. Put oil in a frying pan, vegetable oil or butter, but butter is more flavorful. When the oil is hot, stir-fry the shredded onion, and then add the meat mixture and continue to stir-fry until the meat mixture turns white.

4. Add diced tomatoes, diced potatoes, diced carrots, green beans, sweet corn kernels (materials can be set at their own discretion) and stir fry, then add tomato sauce (the amount of sauce can be based on their own tastes put), stir fry evenly, add water, just submerged in the material, cover the lid of the simmering.

5. About 4 or 5 minutes later (time depends on how much material), when the soup thickens, add the mushroom slices, stir-fry a few times, and when the material is cooked, add sugar and salt according to personal taste, turn off the heat, the sauce is ready.

6. Serve the pasta on a plate, pour the sauce over the top, and you're done.

Spaghetti Bolognese

Ingredients: 200 grams of ground beef, 14 onions, 250 grams of carrots, 50 grams of parsley, 600 grams of canned tomatoes, 300 grams of pasta.

Seasoning: 20g of tomato paste, 30cc of olive oil, 50cc of red wine, half of rosemary, 1 bay leaf, 1 teaspoon of salt, a pinch of black pepper.

How to make:

1. Wash the ingredients and chop the onion, carrot and celery.

2. Boil water in a deep pot, add salt, olive oil and pasta, cook for about 7 minutes, remove from the pot, drizzle with a little olive oil (do not rinse) and stir slightly.

3. Heat a pan and sauté the ground beef in olive oil until golden brown.

4. Add the onions, carrots and parsnips and sauté until soft and fragrant.

5. Add the tomato paste and sauté until the color is uniform: add the rosemary, bay leaf and red wine and bring to a boil.

6. Add the canned tomatoes, salt and black pepper, reduce the heat and simmer for about 15 minutes.

7. Finally, add the cooked pasta and stir-fry well until the soup dries up.

7.