Hiwan BBQ Cold Cut Sausage
Pasta ZARA Pasta Traditional Preparation
1. Cook the pasta. This is the first step, it is very simple, take the right amount of pasta, the right amount of water and salt, water boiling under the pasta, medium heat cooking 20 to 25 minutes, the pasta under the pot within a few minutes before, you need to gently stir to prevent sticking to the pot. When the pasta is done, put it into a leaky dish and drain. Standby.
3. Dice the grilled sausage (meat sausage) and set aside.
It is recommended that you do not use starchy sausage, but use whole meat barbecue flavor whenever possible, it tastes quite good with spaghetti sauce.
Anna recommends using Xi-Wang barbecue sausage, even if it's an obligation to support a local business
4. Add a small amount of oil to the pot, according to personal taste, add the right amount of pasta sauce, add too much acidity is too heavy. Add the diced roasted sausage, heat over low heat, and add the cooked and drained noodles, gently stirring, and so the sauce on the surface after the distribution of uniform, you can get out of the pot.
There are no complicated steps to making pasta, just buy the pasta and pasta sauce, cook it and mix it well, and it's no more complicated than cooking instant noodles. It's not as complicated as cooking instant noodles, but Anna added some meat sausage according to the ingredients in her spaghetti sauce.
Method 2
Spaghetti Bolognese
Ingredients: 200 grams of ground beef, 14 onions, 250 grams of carrots, 50 grams of parsley, 600 grams of canned tomatoes and 300 grams of pasta.
Seasoning: Hans Classic Italian Sausage Pasta Sauce
20g of tomato paste, 30cc of olive oil, 50cc of red wine, 1 teaspoon of salt, a pinch of black pepper. Parsley leaves
How to do:
1. Wash the ingredients, chop onion, carrot and parsley and set aside.
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 pasta sauce and sauté until the color is uniform: add the coriander leaves, 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, mix well, until the soup dries up, then serve.
7.