2. Put some oil in the wok, add minced garlic and stir-fry until fragrant (golden yellow).
3. Add chopped onions and stir-fry until the onions are transparent.
4. Add the meat and stir fry until it changes color.
5. Pour in tomato sauce, stir-fry and color.
6. Pour in diced tomatoes and stir fry for about 2 minutes. At this time, if you have Italian spices, you can sprinkle a little and add a little sugar.
7. Add the right amount of water to the pot.
8. Collect the juice with high fire until the soup thickens. You can taste it, add salt and monosodium glutamate appropriately, sprinkle a little black pepper and mix well.
9. Cook the spaghetti: put the water in a deep pot, add a little oil after boiling, put the spaghetti in the pot until it slowly sinks to the bottom of the pot, and cook on medium heat 10 minute.
10. Take out the cooked spaghetti, soak it in cold water for a while, then take it out and drain it, pour some salad oil and mix well (to avoid noodles sticking together) to see if it is thick and crystal clear.
1 1. (This step can be omitted, so I fried the noodles to make them taste better. I didn't have time to film them. Step 8 Put half of the fried sauce in the pot and half in the pot. Put 10 noodles into the pot, stir the sauce and noodles evenly with chopsticks and fry for a while.
12. After cooking, pour more sauce on the noodles and mix well when eating.