Spaghetti with Bolognese Sauce

Overview

It feels delicious, but a little troublesome. In particular, the sauce should be simmered slowly. If you simmer it quickly over high heat, it will definitely not be as good as slowly simmering it over low heat.

Tags

• noodles
• chili padi
• doubanjiang
• egg
• garlic
• laoganma chili
• mushrooms
• old soy sauce
• onions
• oyster sauce
• pasta
• pork
• soybean paste
• tomato
• water starch
• carrot
• ginger

Ingredients

Steps

1. 1 Chop 7% lean pork 3% fat into mince, marinate with oil and cooking wine for 10 minutes

   

2. 2 Boil the tomatoes in water for 1 minute, peel and cut into small cubes and set aside

   

3. 3 Chop mushrooms, carrots, onions, ginger and garlic into mince or cubes and set aside

   

4. 4 Beat an egg, add various sauces and dark soy sauce in the seasoning, mix well and set aside

   

5. 5 Heat the pan with cold oil, stir-fry the minced meat until fragrant

   

6. 6 After the minced meat is cooked, add ginger, garlic and chili and continue to stir-fry

   

7. 7 Add the tomatoes you just chopped and fry until pureed

   

8. 8 Add chopped onions, carrots, and mushrooms and stir-fry. Stir-fry for about 1 minute, pour in the prepared sauce, egg liquid and appropriate amount of hot water, and then simmer slowly. When the meat sauce is almost ready, add water starch, appropriate amount of chicken essence, and salt and stir-fry evenly. (Bojiang forgot to take a photo)

   

9. 9 Bring another pot of water to boil, put in the pasta and cook. Add a small amount of salt while cooking the pasta. It takes longer to cook the pasta than ordinary noodles. You can use chopsticks to see if you can break the noodles. If you can, it is definitely cooked.