In a hurry for spaghetti.

Italian handmade lasagna method 250 grams of flour, 4 pieces of egg yolk salt, a little warm water. Mix flour, salt and egg yolk with a little warm water and knead into dough. If it is too dry, add a little warm water to make the dough harder, then cover it with a clean wet rag and wake it for 30 minutes. Then serve on the table and knead until the dough surface is smooth and elastic. Just roll it into thin slices, fold it and cut it into noodles with a width of less than one centimeter. The sauce method is basically ketchup as the base, but there are other things. I recommend a beef ball tomato sauce.

Ingredients: 1/4 carrot, 1/4 onion, 1/4 garlic cloves (medium size), 4 pieces of basil (dried basil or basil sauce is also acceptable), appropriate amount of black pepper, half a cup of peeled tomato, 4 tablespoons of tomato sauce, 2 tablespoons of parmesan cheese, appropriate amount of beef stuffing, 250g of trimmed toast, 1 slice of celery, 1 pinch of white wine, chopped radish, onion, garlic and half a basil tomato. After heating, add radish, onion, garlic and basil and stir-fry. After stir-frying, add tomatoes and wine (add half the amount, add half a bowl of warm water at this time, and stew over low heat. Soak the cut toast in water, then take it out, squeeze it out and crush it. Add salt and pepper to celery beef stuffing, and stir the remaining half of the wine evenly. Then knead into lychee-sized meatballs by hand and put them into the stewed sauce. At this time, see if the water is too small and easy to touch the pot. You can add some water, pour in fresh cream and mix well. Continue to cook on low heat for an hour, remember to stir to avoid touching the bottom for an hour, then add tomato sauce and stir well. Just roll it for a minute Pour a tablespoon of sauce on the cooked noodles, add some meatballs, then rub the cheese with a rubber roller and sprinkle it on the noodles. The spaghetti beef ball sauce is ready. This is absolutely homely.