What should I pay attention to when making spaghetti bolognese?

Ingredients: a handful of pasta, bacon (can be substituted with minced meat), onion, garlic, tomatoes, tomato paste, fragrant salt, sugar, black pepper, cheese powder.

Method: 1. Cook the noodles first.

After the water in the pot is boiling, add a spoonful of salt and a spoonful of olive oil Add a small handful of pasta Don't be in a hurry to stir with chopsticks Let the noodles scatter naturally When the roots of the noodles are soft, gently flip them a few times with chopsticks.

Cover and cook for 8 minutes.

2. When the noodles are about 7-8 ripe, take them out and rinse them with cold water to let them cool You can also put them in ice water and spread them apart, then drain the water, pour in an appropriate amount of olive oil, mix well with chopsticks, and set aside.

We can use the time it takes to cook the noodles to make the sauce.

3. Add a spoonful of olive oil to the pot, chop the onion and garlic, stir-fry in the pan until fragrant, slowly fry over medium heat until the onion begins to change color, and then add the chopped bacon or minced meat.

4. Fry until the bacon is oily, add the tomatoes cut into small pieces, add an appropriate amount of salt, white sugar to taste, fry until the tomatoes are soft, add 3-4 tablespoons of tomato paste, add half a small bowl of water, boil slowly over low heat, the straight soup turns red, and the tomatoes are soft and rotten, add sugar again, appropriate amount of black pepper, and salt to taste according to your taste.

5. You can pour the above sauce directly on the boiled noodles, turn the heat slightly higher, pour the noodles in, and quickly mix well with chopsticks, so that it will add more flavor.

The sauce of spaghetti and the practice of white sauce will be said slowly in the future Now there is ready-made pasta sauce in the supermarket It tastes good **It is about 20 yuan or so I heard that there are many flavors to choose from If you can't eat it once you buy it home, you can use it as a base pizza sauce to season It is also very good.

When the noodles are boiled in the pot, be sure to add salt and olive oil in advance to make it easier to absorb the flavor to prevent the noodles from sticking and then remove the water to keep the texture chewy Add oil and stir so that the noodles will not stick when preparing the sauce.

The amount of onion and garlic can be a little more, and if you use bacon, the amount of salt should be reduced.

Fresh tomatoes and sauce can be used at the same time, using the moisture and sweetness of fresh tomatoes to make the sauce more complex and nutritious.

The finished sauce can be poured directly on top of the noodles, or you can mix well in the pan and sprinkle the appropriate amount of chopped French fragrant and cheese powder at the end according to your preference, making the taste more unique and fragrant.

The sauce is the key point, and the process of cooking the noodles is that the heat and technique must be hard.

If you want to eat it and don't want to bother, you can buy it and eat it the same as when you eat it.

Yuansheng Food's Italian sauce meat noodles are very authentic.

Memorable.

The cooking time of noodles is generally written on the bag, and the cooking time should not be too long. Bolognese sauce is more troublesome. Heat the olive oil, add the minced meat for about 5 minutes, then add the tomato sauce and simmer for about 1 hour. Before mixing the noodles, be sure to drain the water of the noodles.

Pasta is already very simple and easy to make in Western food, and the specific method and process depend on this!

Basic Materials:

1 to 2 medium-sized tomatoes, half a shallot, a few cloves of garlic, 250 grams of minced beef bought in the supermarket (half pork and half beef, because that's how Italians eat it), and half each with lean stuffed pork and half beef. Tomato sauce 35g two bags (not sauce!) Tomato sauce is thicker and thicker), a small amount of red wine, one-third of carrots, 1 stalk of celery, only one section of butter (125 grams of 1 4 is fine).

Remember to prepare the above materials, otherwise you will not be able to make foreign flavors, and you will only make meat sauce noodles

1.Wash the tomatoes and blanch them with boiling water, remove the skin and cut the stems into small cubes, mince the shallots, mince the garlic and mince the minced beef, wash off the blood and drain the water (pinch the water a few times with your hands), cut the carrots into cubes, and cut the celery into cubes.

2.Heat the pan, put the butter in the pan, wait until the butter is melted and then add the olive oil, no olive oil inverted and oil. When the oil is hot, pour in the green onion and minced garlic and stir-fry, after the fragrance comes out, add diced carrots and celery and stir-fry until nearly soft.

3.Pour in the tomatoes and crush them at the same time, it will be easier to cook! Then cover the lid until it is cooked and becomes a paste

4.Pour in minced beef or lean meat filling, broth essence or thick soup treasure or chicken essence + water + starch to mix into broth and add. A small amount is sufficient.

This step is to thicken the freshness and stir-fry the beef minced a few times at the same time, and then pour in a small amount of red wine (the cheapest red wine you can buy in the supermarket). Cover the lid and wait for the beef to turn white until it is cooked, pour in the tomato sauce and coat the meat with about the amount. Then stir-fry and cover and boil the meat sauce.

If you don't use minced meat and just make simple pasta, don't put minced meat, and stir-fry shiitake mushrooms, ham and green peppers instead until fragrant, and finally add them

5.Add salt, the usual amount of stir-frying, more sugar (to neutralize the sourness of the tomatoes), and sprinkle some pepper. Then stir and continue to cover and cook.

If you want to get closer to the original Italian flavor, my advice is to be patient, this sauce has to be boiled slowly].

6.At this point, bring the water to a boil in another pot and add a little salt and olive oil or cooking oil to the water to make the pasta stronger. Hold the pasta vertically, submerge a section of the noodles in the water, and when it is soft, put all the noodles in, without lidding, and cook the pasta in boiling water for 9-10 minutes.

7.Once the pasta is cooked, drain and mix with the meat sauce to taste, remember to stir properly. After that, the noodles are rolled up with chopsticks and plated, this is to look good Haga cheese powder, cheese powder, olive oil or cooking oil, and finally drizzle the meat sauce on the noodles.

The preparation of authentic spaghetti bolognese is as follows:

Method 1: Ingredients: 80 grams of pasta, 20 grams of ground meat, 10 grams of minced onion, 2 minced garlic, 5 grams of minced carrots, 5 grams of minced celery, 1 2 tbsp fragrant tomato paste, 30 tomato juice, appropriate amount of olive oil.

Seasoning A: 1 4 tsp Italian spices, 1 bay leaf, 3 slices of nine-layer tower leaf silk.

Seasoning B: 1 2 tbsp sugar, 5 g ground cheese.

Steps: 1. After the pasta is cooked in boiling water, remove the soaking cold water until cool, then mix well with a little olive oil and set aside.

2. Heat the oil in a pan, add the ground meat, minced onion and minced garlic and stir-fry until fragrant, then add minced carrots, minced celery, fragrant tomato sauce and tomato juice and stir-fry evenly.

3. Add seasoning A to the pot in step 2, turn to low heat and cook until the soup thickens.

4. Add the pasta and seasoning B of method 1 to the pot in step 3 and mix well.

Method 2: Ingredients: 75 grams of pasta.

Excipients: 1 onion, 1 garlic clove, 3 tomatoes, 75 grams of ground beef and pork mixture, seasoning: salt, pepper, paprika, 1 tablespoon oil, 1 tablespoon tomato paste, 75 ml water, 3 tablespoons chopped nine-layer tartar.

Steps: 1. Cook the pasta in salted water until cooked and keep the bite firm. Peel the onion and garlic and dice them. Wash the tomatoes, remove the stems and cut them into small pieces. Add salt, pepper and paprika to the ground meat and stir with a fork.

2. Heat the non-stick pan, pour in the oil, fry the onion, garlic and ground meat, then add the tomatoes, tomato paste and water, stir thoroughly, cover and simmer over low heat for 10 minutes, and stir occasionally. Add salt, pepper and paprika to taste, and finish with a nine-tiered tower.

3. Strain the water of the noodles through a sieve and place them in a deep dish. Finish with a ground meat sauce.

Spaghetti bolognese.

Ingredients: 1 2 bowls of spaghetti, 1 tablespoon of minced beef, 1 2 tablespoons of minced mushrooms, 2 tablespoons of minced onion.

Excipients: 2 tablespoons of shredded cucumber, 2 tablespoons of tomato paste, 2 tablespoons of olive oil.

Method: 1. Add water to boil the Italian hollow noodles for about 10 minutes and set aside.

2. Heat the olive oil in the pot, stir-fry the minced meat and mushrooms first, then stir-fry the tomato sauce and set aside.

3. Blanch the cucumber shreds with boiling water and drain.

4. Stir the above prepared materials together.

Stir the beef into the end, then fry it dry without water, then stir the onion, carrots, and celery into the minced pieces, then fry the onion carrot and celery with oil, add the tomato paste, fry until there is no sourness, then add the minced beef and fry until fragrant, spray red wine, then add the sauce and boil the thyme, bay leaves, cook together until soft, and finally season with salt and pepper. Bring the boiled meat sauce and tomato juice to a boil, add to the pasta to stew to taste, and finally put on a plate.

The recipe for spaghetti bolognese is described in detail.

Cuisine and efficacy:

Italian meal. Ingredients for spaghetti bolognese:

Ingredients: 1/2 kg of beef, 3 tomatoes, 1 carrot, 1 broccoli, 1/2 celery, 1 4 onions, olive oil, pepper, salt, sugar, tomato sauce.

Teach you how to make spaghetti bolognese, how to make spaghetti bolognese to be delicious, first wash the beef, cut it into small pieces, and marinate it with salt and cooking wine for 10 minutes; Tomatoes, carrots, celery cut into small cubes. Boil the broccoli in boiling water and cut into small pieces for later use.

When the pot is hot, add olive oil, add onions, pour in the beef when it is fragrant, fry and change color when the tomatoes and carrots are added, stir with a spatula, and bring to a boil over high heat. After boiling, add an appropriate amount of sugar and salt, change to low heat and simmer for a while.

When stewing, you can cook noodles, we bought shell hollow powder, 200 grams a bag, we boiled half a bag, after the water boiled, the noodles were lowered, and at the same time put a little butter (to avoid the water from popping out), a spoonful of salt. It takes about 10 minutes to cook. If you like the gluten, you can cook it soft and get it out of the pot directly, and if you like it soft, you can stuff it for a while.

At this time, the meat sauce is almost simmered, add an appropriate amount of tomato sauce and diced celery, add some pepper, stir well and turn off the heat. The amount of tomato sauce depends on the taste, because the tomatoes are very light and light-colored, not as dark as those in restaurants outside. With the addition of tomato sauce, the color is much darker, and the taste is more aggravated.

There may be some other special seasonings as well, but I'm too lazy to buy them. So my boyfriend said it felt similar to tomato lo mein!

Serve the noodles with the meat sauce and place the broccoli on the side of the plate for garnish, and you're good to go!