Eat spaghetti to those seasonings?

Pasta recipe Ingredients: 500 grams of beef stuffing, one chopped onion, 2 chopped carrots, 4 chopped celery, peeled, 5 tomatoes pulped, 100 grams of olive oil, salt, chicken broth, cinnamon leaves, crushed black pepper in moderation, half a cup of white wine. Directions: 1. In a saucepan, add water and bring to a boil. (Add a pinch of salt and oil to the water). Once boiling, place the noodles in a radial shape into the pot, cover and boil for about 12 to 15 minutes. Strain the water. Spaghetti is sold in supermarkets with detailed instructions, so even if it's your first time to make spaghetti, you can make it look like the one in the restaurant. I also become a chef, boil the water first and add the spaghetti. Remember to hold the top of the pasta standing in the center of the pot, and then let go, so that the pasta radial spread (if it is not long pasta, but a variety of macaroni, you do not have to put it in the center of the pot, like spreading fish food into the water on the line), and then add the right amount of salt, and begin to cook. During the cooking process, note that the pasta can easily boil over, so stand by and watch. When is the right time to cook the pasta? I stole a trick from a Taiwanese gourmet: take a piece of pasta out of the pot and throw it up to the ceiling, if it just sticks and doesn't fall, it's just right. If it sticks, it's just right. The noodle will fall down later, so you don't have to worry about the whole roof being full of spaghetti hidden weapons and the risk of getting hit in the head. Of course, it's not a bad idea to pinch it with your fingernails or taste it with your mouth. Note that it's important to stir as it cooks so it doesn't stick together as a ball. To find out if the pasta is cooked, you can take one and bite it off to see if there is a white spot in the cross-section; if there is, it means it is not cooked and needs to be cooked further. How do you know how much to measure? A handful of regular spaghetti (not macaroni, but long, thin noodles). A handful is almost enough when you snap the tip of your index finger to the inside of the first joint of your thumb while your middle, ring and little fingers curl up into a barrel shape alongside your index finger and fill the hollow portion with dried spaghetti. Serves about one or two people. So-called dry pasta, according to Italian law, must be made from 100% durum wheat; it can only be colored with natural ingredients, no artificial colors or preservatives. To make pasta with eggs, 100 grams of flour must have at least 5 eggs added. Duran wheat is a durum wheat with high gluten content, which is first milled into a golden-colored coarse-grained flour to remove the texture, and then kneaded with water. In order for the pasta to keep for a long time, it is usually made without eggs, so the texture is dry and hard, and it needs to be cooked for a longer period of time. The unique chewy texture is the specialty of pasta. As for dried pasta with egg, the texture is thinner, but it does not become translucent in the light and has a shorter shelf life. There are many ways to make spaghetti, but it is the sauce that makes the difference, similar to Chinese marinated noodles, which are called "covered noodles" in Shanghai and "marinara" in the north. The topping or marinade used in spaghetti is called sauce. Pasta is all about the mellow, fresh flavor of the pasta, and the real learning is in the ingredients of the sauce. Three basic sauces dominate the pasta's flavor: a tomato-based sauce, a cream-based sauce, and an olive oil-based sauce. These sauces can also be paired with seafood, beef, vegetables, or simply with spices to transform the flavors. If you're new to making sauces and you've only bought pasta and not sauce ingredients, and you don't have a lot of time to whip up a sauce yet, let's start with the simplest one you can find in your fridge. 2, put the oil in the pan, heat until there is green smoke rising into the chopped onion fried until fragrant into the grated carrots and chopped celery fried until thin and soft into the beef stuffing and then fried until browned, put white wine, black pepper crushed and stirred well to add the tomato pulp mixed well and then put salt, chicken broth, cinnamon leaves, turn to medium heat simmering and stirring from time to time, gently strained to remove the surface. Once the sauce has a consistency add the cooked pasta and stir well, no more soup is ready to eat. The amount of sauce and pasta, in general, fresh pasta is more suitable for thick sauce because it can easily absorb the sauce; meat sauce, if too much, may feel tired after a few bites, and the flavor of the sauce is so strong that it completely covers the taste of the pasta, it is not very good. So, the only constant in choosing a sauce is that it is important to the pasta, but it is still a supporting role, so don't be tempted to add a lot of sauce and overshadow the aroma of the pasta itself. The optimal amount of sauce is one that gets on every noodle without leaving a pile of sauce on your plate when you're done. So, if you don't have a lot of time on your hands and you want to try Western-style noodles sometime, it's a good idea to have a pot of meat sauce like this on standby. My experience proves that it can be stored for a week and a half as long as it's refrigerated. Starting from the second time, just take out the amount you want to serve and heat it up in a container before serving. Top the cooked pasta with the hot meat sauce and serve with tomato salsa and grated cheese, and add black pepper if desired to taste. I. Creamy Bacon Pasta Ingredients: 2 cups of creamy mushroom sauce, 1 minced garlic, 4 strips of bacon finely chopped, 1 cup of diced broccoli, 200 grams of pasta. Practice: 1, the first broccoli with salted water boil after the dice. 2、Burst the minced garlic and bacon, pour the cream sauce into the pot and bring to a boil over low heat, then add the pasta into the sauce and stir well, then sprinkle the broccoli to finish. If you don't like bacon, you can substitute salted salmon. There is also an egg and bacon pasta that is made by pouring a whisked egg over the pasta in the sauce, making it a dry pasta. Second, tomato meat sauce pasta Ingredients: 100 grams of ground meat, 2 minced garlic, 5 sliced mushrooms, 2 cups of tomato vegetable pasta sauce, a little chopped green onion, 1/4 cup of water, 200 grams of pasta Directions: 1, first of all, the ground meat with rice wine, soy sauce slightly marinated. 2: Stir fry the minced garlic in a little olive oil, then add the minced pork. 3: Add the sliced mushrooms and sauté together, add the tomato pasta sauce and water. 4: When the sauce is hot, add the pre-cooked pasta and wait until the pasta is browned and flavored. Sprinkle with cheese powder or chopped green onion for seasoning. Ingredients: 8 sliced mushrooms, chopped green onion, 1 cup of mushroom sauce, 200g of pasta, a little butter Method: 1. Stir fry the mushrooms in butter, sprinkle with salt. 2. 2、After the mushrooms are cooked, add the mushroom sauce and bring to a boil. Add the pre-cooked pasta and sprinkle with chopped green onion after it tastes good. Four, tomato seafood pasta Ingredients: shelled shrimp 6, shelled crab legs 4, 6 clams, garlic 2, 1/4 cup of white wine, tomato seafood pasta sauce 2 cups, 1/4 cup of water, a little shredded nine layers of tartar, 200 grams of pasta Directions: 1, the seafood marinated in wine and salt. 2, the minced garlic popping aroma, and then add the pre-cooked noodles. 2: Stir fry the seafood and shredded nine layer tartar with minced garlic. 3: When cooked, add water and tomato pasta sauce. 4、After the sauce boils, put in the noodles and wait for the noodles to be flavored, then it's ready. V. Classic Italian spaghetti No picture, because I have not seen Ingredients: spaghetti 480g, sausage 65g, eggplant 80g, tomatoes 65g, persimmon pepper 30g, 30g of beans, 65g of green onions, salad oil, 65g of garlic, Chubby Thousand Island Sauce 80g Preparation: 1. cook the noodles, tomatoes cut into pieces, blanched beans cut into 3cm long. 2. eggplant, persimmon pepper, cut into slices, green onions cut into thin. Cut eggplant and tomato pepper into slices, slice green onion, mince garlic, and cut sausage into diagonal pieces. 3. Heat oil in a wok, and stir-fry 2 in the wok. 4. Mix 1 and 3 with Chubby Thousand Island Sauce. VI. Spaghetti with dry red tangled Ingredients: Spaghetti 200g, pork sausage (can be used Yukon sausage) 2, tomato sauce 100g, 1/4 fresh onion, 3 cloves of garlic, 20g of butter, a little thyme, cardamom a, a little olive oil, Chianti "Cetamura" 1997 One cup (about 100 ml) Preparation: Remove the casing from the pork sausage, squeeze it with the back of a knife and make a mincemeat filling. 1/4 onion, chopped, and garlic, mashed. Grind 1/3 of a whole cardamom, or of course you can use ready-made cardamom powder, but it is much less flavorful. To make the noodles, bring water to a boil in a large pot, add 2 tablespoons of salt and cook the spaghetti for 8 minutes. spaghetti comes in different thicknesses, 1.5, 1.6, 1.8 and other diameters, and takes slightly different amounts of time to cook, but there are usually instructions on the outside of the packet to tell you the right amount of time to cook it for. While the pasta is cooking you can make the sauce. Start by pouring a little olive oil into a pan over medium heat until it's about 50 percent hot, then add the minced garlic and chopped onion and sauté to bring out the flavor. (Note: You don't need to heat the olive oil very hot or use too much heat to use olive oil, otherwise it will affect the flavor of the oil itself.) Then put in the meat sausage minced meat stuffing, continue to sauté until the fat inside the meat stuffing slowly ooze out, put in the tomato sauce, turn off the heat, simmer until the sauce is hot and a little bit slightly bubbling, melt the butter in it. Slowly stir in the butter, pour in 1 cup of red wine, and the cardamom powder and thyme, stirring until it opens. When the sauce is done, and the pasta is done, serve the pasta, decant, and pour over the finished meat sauce, and you have an aromatic Spaghetti Bolognese with Tomato Sauce. Although you can use any kind of red wine for cooking, the better the wine, the higher the quality of the dish. For this recipe, I chose Chianti "Cetamura" 1997 from Badiaa Coltibuono, which is the most authentic Italian wine I've ever used for cooking Italian food. VII. Spaghetti with Skewers Ingredients: 1 steak, 1/2 onion, 1 tomato, 2 mushrooms, 1 clove of garlic, 1/2 kilogram of spaghetti (cooked), 3 tablespoons of butter. Seasoning: 1 tbsp tomato sauce, 1 tsp salt, 1/4 tsp black pepper. Directions: 1: Score fresh mushrooms with a knife, brown them in 1 tbsp butter, and sprinkle with salt. 2: Wash and chop onion and tomato, mince garlic. 3: Saute all ingredients of Ingredient (2) in 1 tbsp Chu oil, add 1/2 tsp salt, tomato sauce, 1/8 tsp black pepper, then add pasta and mix well. 4: Cut steak into small pieces, sprinkle with 1/2 tsp salt and 1/8 tsp black pepper. 5: Sauté steak in 1 tbsp butter until cooked through (or bake in oven), remove from pan and skewer. 6: Serve pasta, skewers and mushrooms in order. VIII. Beef Spaghetti Ingredients: Spaghetti, ground beef, 4 red tomatoes, Italian meat sauce, onions, celery, carrots, garlic, bay leaves, cardamom powder, seasoning, red wine Cooking Steps: 1. Peel the tomatoes and put them into hot water to make the skin separate. 2. 2. In a frying pan, sauté the beef and set aside. Peel the blanched tomatoes and cut into cubes. 3. In a frying pan, sauté the onion, add the garlic, add the carrots and celery, mix well, then add the tomatoes, mix well, then add the beef. 4. Add the Italian meat sauce, rosemary, bay leaf and red wine and simmer over low heat until the sauce dries out. 5. Pour the cooked sauce over the cooked pasta and serve.