Ingredients: half an onion, 2 celery, carrot 1 root, half a catty of pork and beef stuffing, imported tomato 1 can (if there is no good tomato, you can peel it and cook it yourself), a glass of red wine, beef soup (or boiled water), butter, salt, black pepper and shredded cheese.
Exercise:
Onions, celery and carrots are all chopped.
Mix canned tomatoes with broth and cook them into tomato juice. This requires a lot.
Melt the butter in the pan (olive oil or other edible oil is irreplaceable), stir-fry the onion until soft, then stir-fry the celery and carrots until the meat changes color, add red wine, cook for a while, wait until the red wine is almost half cooked, and add some tomato juice until the meat has just passed. Don't add too much tomato juice at this time, then add salt and black pepper, and cook slowly on low heat, with an interval of about 65438+. So keep cooking for 1 hour to 1.5 hours, add all the tomato juice into the pot, add a little salt and pepper when it is finally thick, then stir the spaghetti out of the pot and add a little shredded cheese if you like.
The inedible meat sauce can be sealed in the refrigerator for two or three days.
There are other flavors of Italian sauces, but the domestic ingredients are not well matched and the taste is not classic enough, so I skipped it. For Chinese sauces, it is a good choice to directly mix oyster sauce or Laoganma or Haitian bibimbap sauce. For spaghetti, fried noodles are also good. Have a good appetite!