Beef pasta
By VicentaLakin
After working hard to make a half-finished piece of beef sauce, of course I'd like to make it out. Spaghetti's more widespread and famous in the pasta. I made a big plate, the leader tasted it better than the restaurant. Come back tomorrow. Ha, ha, he's a good face. I'll change it to noodles, and I'll change the soup for "medicine" if the sauce is there. Beef sauce formulations and practices are available at http://home.meishichina.com/space-20449-do-blog-id-5808.html#utm source=space blog
Recipe Recommendations
- pasta 约100 grams
- beef sauce
- Fresh parsley 2 leaf
- sugar appropriate amount
- salt appropriate amount
Steps for Beef pasta
1
Make the beef sauce available and the raw material formulations and practices can be found in the Foreword or Overview
2
With a bigger pot, magnifying half the pot of water, and pouring it into boiling water, pouring it into the pasta, boiling it into the heart, indicating that it is ripe, so that it does not boil too badly, and then extracts filters
3
If you're too thick and too thick, you can add about a third of a bowl of high soup, then you can try the taste, which should not be too bad. The sauce itself is already strong, if it's not salty enough, if it's salty, if it's salty, if it's sugary
4
If Parsley is not prepared, this step can be saved。Beef pasta Make Tips
1. Be sure to drain the water after cooking the pasta; otherwise, it will feel watery after adding the meat sauce. 2. If the pasta and meat sauce mixture feels a bit dry or thick, you can add an appropriate amount of stock. If you don't have stock, using canned chicken broth is also fine, as this will make the flavor richer.