spaghetti bolognese

1

All ingredients.

2

Stir fry spoon on fire and add olive oil.

3

Add chopped garlic under the heat of the oil and stir fry until fragrant.

4

Add shredded carrots and shredded onions and stir fry until the onions shine and the carrots produce red oil.

5

Add shredded tomatoes, shredded celery and a piece of fragrant leaves and continue to stir-fry.

6

Stir up the celery and tomatoes thoroughly, and add butter.

7

Then add the minced beef and stir-fry.

8

Stir fry the minced beef until 50% of the water has been consumed.

9

Pour in red wine.

10

Add red wine and stir fry for 3-5 minutes.

11

Pour in 80 grams of ketchup and mix well.

12

At this time, it has been stir-fried for nearly 15 minutes, and then simmer slowly over low heat until 20 minutes.

13

After 20 minutes, season with salt, black pepper and granulated sugar. The taste should be balanced with sweet and salty taste. When tasting, it feels slightly salty and has a slight sweetness.

14

After adjusting the flavors, remove the fragrant leaves, sprinkle with a small tablespoon of dry flour and mix well.

15

Stir fry briefly for 3 minutes and remove it from the pan.

16

The stir-fried Italian sauce must contain red oil, and the best standard is the bright and attractive color of the meat.

17

Bring the water to a boil, add the pasta water to boil, change to medium heat and continue cooking for about 8-10 minutes, based on no hard core.

18

Pick out the cooked pasta with chopsticks and place it on the plate in a spiral fashion.

19

Use a spoon to scoop in the meat sauce, garnish with celery leaves and fresh nine-layer-ta shredded powder, and sprinkle with stir-fried shredded onions and a few shredded tomatoes on the meat sauce to serve guests. At this point, all operations are completed.

1. You can also add a small amount of fresh chopped herbs or perilla to the sauce, which tastes quite good. However, since these are hard to buy in Beijing, I omitted them; this does not affect the flavor. 2. Do not add too many fresh tomatoes or tomato sauce. If the whole pot turns red, it will no longer look like a meat sauce. You should pay attention to the appearance; an oily red look with glistening meat is the most appetizing. Some people stir-fry it until it is bright red, but then it tastes full of tomato flavor and you can't taste the beef aroma, which is actually not ideal. Use a moderate amount of tomato sauce; it is also fine to just stir-fry with peeled fresh tomatoes. 3. You must simmer the meat sauce over low heat and absolutely must not be impatient. It follows the same principle as making the Northern Chinese "Zhajiang"; it tastes best when you feel the fragrance in every grain! You can make a larger batch of the meat sauce at once, store it in the refrigerator, and take it out as needed; it will keep for ten days or half a month without a problem. Each time you eat, spoon out an appropriate amount, stir-fry it in the pan for another three to five minutes, and then mix it with noodles. I made a four-person serving this time, which I can enjoy four times by myself, so making this amount is quite suitable. If there are more people in your family, you can double the recipe. Making too little is, hehe, too much trouble! This can be considered as the Big Wok looking out for us office workers!