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This spaghetti with tomato meat sauce is simple and quick to make, perfect for a busy weeknight. It features a rich tomato meat sauce paired with al dente spaghetti, offering a fragrant and layered flavor. Even beginner cooks can easily make a delicious, uncompromising meal.
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Boil salted water, add spaghetti to cook until al dente, and add a little oil to prevent sticking. → In a separate pan, sauté minced garlic over low heat until fragrant, then stir-fry sliced onions until transparent. → Add ground beef and break it apart while stir-frying, then season with salt. → Pour in tomato sauce and stir-fry until fragrant, allowing the sauce to meld with the beef. → Add the cooked spaghetti, stir-fry until the sauce reduces and the noodles become glossy. → Sprinkle with parsley, taste and adjust seasoning, then plate and finish with Parmesan cheese.
Boil salted water, add spaghetti to cook until al dente, and add a little oil to prevent sticking. → In a separate pan, sauté minced garlic over low heat until fragrant, then stir-fry sliced onions until transparent. → Add ground beef and break it apart while stir-frying, then season with salt. → Pour in tomato sauce and stir-fry until fragrant, allowing the sauce to meld with the beef. → Add the cooked spaghetti, stir-fry until the sauce reduces and the noodles become glossy. → Sprinkle with parsley, taste and adjust seasoning, then plate and finish with Parmesan cheese.
This spaghetti with tomato meat sauce is simple and quick to make, perfect for a busy weeknight. It features a rich tomato meat sauce paired with al dente spaghetti, offering a fragrant and layered flavor. Even beginner cooks can easily make a delicious, uncompromising meal.
Bring a pot of water to a boil, then add 8g of salt after it boils.
Swirl 170g of dried spaghetti into the pot as shown in the video, allowing the noodles to spread out naturally. Then, pour in a little olive oil to prevent the noodles from sticking together after cooking.
Spaghetti packaging usually recommends cooking for 8 minutes, but Ms. Gao suggests cooking for an additional 2-3 minutes, for a total of about 10-11 minutes, until the noodles no longer taste like raw flour.
In a separate pan, add 12g of olive oil. Turn the heat to low, and without waiting for the oil to heat up, add the chopped 15g garlic cloves (you can use a bit more garlic, no need to chop it particularly finely).
Sauté the garlic over low heat until it just begins to change color, then add 40g of sliced onion and continue stir-frying until the onion becomes transparent.
When cooking spaghetti, add a little olive oil to effectively prevent the noodles from sticking together.
Garlic cloves don't need to be chopped too finely; sautéing them slowly over low heat will better release their aroma.
Salt should be added to the ground meat and vegetables first to allow the ingredients to absorb more flavor and enhance the overall taste.
The tomato sauce needs to be stir-fried slightly to fully release its aroma and meld with the flavor of the ground beef.
You can cook a larger batch of noodles at once, but it's recommended to stir-fry them in individual portions to ensure each serving is evenly coated with sauce.
Reducing the tomato sauce a bit more will make the flavor richer and the texture better.
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