Ingredients: 3 tomatoes, half an onion, 10 grams of butter, (you can put olive oil) black pepper, salt, sugar, chicken essence, pasta, mushrooms, ham, green peppers practice: 1 in the pan with a moderate heat to melt the butter, turn on the heat, add the chopped onion, sautéed flavor, and then poured in the diced tomatoes and sautéed. 2 out of the soup, add black pepper, salt, a little sugar and chicken essence, keep stirring, high heat to the soup to dry into the sauce. 3. Pour water into the pot and heat, add a little salt when the water boils, then cook according to the instructions on the spaghetti bag, pass through cold water, control the water, pour a little cooking oil into the pasta and stir to avoid sticking.4 Start a pot, pour a little oil, when the oil is seven minutes hot, add the mushrooms, ham and peppers and stir-fry to release the fragrance, then pour in the fried tomato sauce and spaghetti, stirring and stirring well, the pasta is also ready. The pasta will be ready.　Ingredients: 200 grams of ground beef, 14 onions, 250 grams of carrots, 50 grams of celery, 600 grams of canned tomatoes, 300 grams of pasta.　Seasoning: 20g tomato paste, 30cc olive oil, 50cc red wine, ? rosemary, 1 bay leaf, 1 teaspoon salt, a pinch of black pepper. Method: 1. Wash the ingredients and chop the onion, carrot and parsley.　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 onion, carrot and parsnip 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.　6. Add the canned tomatoes, salt and black pepper, reduce the heat and simmer for about 15 minutes. 7.　7. Finally, add the cooked pasta and stir-fry until the sauce is reduced and ready to serve.

Braised pasta with wild mushrooms Ingredients: 100g pasta, 3 morel mushrooms, 1 handful of crimini mushrooms, half a tomato, chopped onion, chopped garlic, olive oil, salt and pepper. Method: 1. Boil water in a deep pot until boiling, add 1 tsp of salt, add pasta and cook until cooked through, then remove from the pot and mix with some olive oil. 2. 2. Blanch the tomatoes in hot water, peel and dice. 3.　3. In a pan, sauté the chopped onion and garlic in olive oil, add the portobello and crimini mushrooms and sauté for about 3 minutes, then add the diced tomatoes from Method 2 and the white wine.　4. Add the pasta from Method 1 and sauté for about 3 minutes, then season with salt and pepper and serve.　Tip: Morel mushrooms are very expensive and can only be purchased from importers, so substitute your favorite mushrooms. Mussel and green bean pasta: Ingredients: water pipe pasta (penne) 100g mussel 3, green beans moderate amount of diced tomatoes, chopped onions, chopped garlic, a little white wine, a little salt, a little pepper. Method: 1. Bring a deep pot of water to a boil, add 1 tsp salt, add the pasta and cook until cooked through, then remove and mix with some olive oil.　2. In a hot pan, sauté the onion and garlic, add the mussels, white wine and green beans, then add the pasta from recipe 1 and sauté, season with salt and pepper. 3. Sprinkle diced tomatoes on top. Tips: Add white wine when stir-frying tamarind to reduce the fishy flavor; the difference between tamarind and abalone is that the former has two shells, while the latter has only one shell. Tomato Cheese Pasta Ingredients: 80g of pasta, 7-8 small tomatoes, 50g of mozzarella cheese, a little crushed garlic, a little onion, olive oil, a little oregano spice, a little salt, a little pepper. Method: 1. Dice the mozzarella cheese and set aside. 2.　2. Bring a deep pot of water to a rolling boil, add 1 tsp of salt, add the pasta and cook until cooked through, then remove and toss with a little olive oil.　3. In a saucepan, sauté the chopped onion and garlic in olive oil, add the tomatoes and reduce the heat to low and simmer for 4-5 minutes. 4.　4. Add the pasta from recipe 2 and sauté. When the pasta has dried up, season with salt and pepper, then add the diced cheese from recipe 1 and serve on a plate, sprinkled with Oregon spices. Tip: In method 3 boiling tomatoes, tomatoes do not need to peel first, and should be cooked until the tomatoes are paste open state, sweet flavor will come out, boiling process if too dry, depending on the situation to pour some water.