What is the best way to cook spaghetti and the correct way to cook spaghetti

I personally like: eat meat so make pasta sauce you try too! Ingredients:

Ground beef: 250g, 1 onion, finely chopped.

Carrots: 2 sprigs, finely chopped. Tomatoes:

4, squeeze out the seeds and chop them finely. Domestic tomatoes are delicious, so it is recommended to use fresh, not like the tomatoes we have here, which are beautiful and beautiful, but hard and crispy, and are only suitable for salads. If you want to save trouble, you can buy ready-made pure tomato sauce.

Comrades in Europe and the United States, it is recommended to use canned chopped tomatoes. Reference dosage: I use a can of crushed tomatoes each time, weighing 400g, containing about 240g of pulp in addition to tomato juice.

Salt: teaspoon Sugar: 2 teaspoons Preparation:

After the oil in the bottom of the pot is hot, stir-fry the onions and carrots, change color and fragrance, pour in the beef filling, scatter, stir-fry thoroughly, and stir-fry the tomatoes. Add salt and sugar to your taste, and add water depending on the thickness of the meat sauce, the water can be slightly more, and the beef should absorb some of it, and another part of it should be evaporated. After boiling, turn to low heat and boil for a while before the aroma of the meat can come out.

Generally, you should stay up for at least 25 minutes, and the Italian friend said that you should stay up for 45 minutes! When boiling the sauce, look at the dots frequently, and don't mess with the pot. In addition, use 4 cloves of garlic, cut into slices, add 3 tablespoons of extra squeezed olive oil, and heat in the microwave for 2 minutes to make a fragrant seasoning oil.

1. Boil a pot of water, then add a pinch of salt, because after adding salt, the boiled spaghetti will be more elastic.

2. After the water is boiling, bury the branches, pick up the spaghetti vertically and lie down, and soak the end of the spaghetti in water for a few seconds.

3. After the spaghetti at the end is soaked in Microsoft, then put all the spaghetti into boiling water and stir it with chopsticks.

4. Cook according to the cooking time specified on the bag, generally speaking, cook traditional spaghetti for 7-9 minutes.

5. Cover the lid and simmer for a few minutes after turning off the heat.

6. The cooking time and the time to stew the spaghetti after cooking depends on the thickness of the spaghetti. If the cooked pasta is not eaten immediately, it can be re-flushed after leaving it to restore its original elasticity. Or use a little oil to fish, and the ants will not stick.

Ingredients: 250g clams, 100g spaghetti, chopped parsley, 25g olive oil, garlic slices, salt, chopped black pepper, cress.

1. Prepare all the materials, and raise the clams in salted water to spit sand.

2. Put the spaghetti in boiling water with salt and boil it raw, then remove the drained water for later use.

3. Pour the spitted clams into the cauldron and heat until it opens.

4. Add garlic slices, olive oil and chopped parsley and stir-fry evenly.

5. Add the spaghetti and stir-fry for 5 minutes, adding salt and black pepper to taste according to personal taste.

6. Sprinkle in the cress leaves before cooking.

Boil in boiling water for 10--15 minutes, starting with cold water. OK.

Pasta boils for about 15 minutes and cooks until the core is white!!

Cook for 15-20 minutes so you can pull.