Cooking Steps

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   Step1:Make ketchup first. Ignore this step if you have canned tomatoes. Put 4 tomatoes into boiling water and boil for 1 minute, remove the skins and cut into pieces. Dice an onion. Pour some olive oil into the pot, stir fry onion and put it into tomato pieces. Simmer slowly over low heat. Simmer the tomato slowly without adding water until it is juicy and melted into paste. Add sugar, salt, basil, garlic juice, pepper and stir to taste, then serve.

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   Step2:How to make meat sauce - diced carrot, celery, onion, liver and ham

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   Step3:Put some olive oil and a piece of butter in the pot. Turn on medium heat.

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   Step4:Stir fry the onion firs

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   Step5:Then carrots and celer

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   Step6:Move the vegetables to another place. Make room for the ham

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   Step7:Then the liver, the pork and the beef. (the ratio of pork to beef is 1-2. More beef) stir fry. Pour in a bowl of soup.

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   Step8:Grab a pinch of coarse salt and stir, then pour 500ml mil

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   Step9:Then red wine. Heat for 3 minutes until alcohol evaporates

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    Step10:Change to a stew and continue cooking. Add another 300ml of stoc

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    Step11:Then the ketchup in step 1. Mix well and boil. Boil over low heat until the soup is dried and thickened. Be diligent in mixing in the middle of the process. Avoid fryin

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    Step12:The color, flavor and taste of the finished product are all excellent. Absolutely I have eaten the best pasta sauce. Those Western restaurants that only use tomato sauce and a bowl of noodles to serve their guests. Why do you call that authentic pasta?

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    Step13:White sauce method - because white sauce really needs to be kneaded. I can't spare time to take pictures. Here's the step statement. Don't come to me to cry if you don't obey me and make black sauce. Take your own ass. Add 30g butter to melt. Stir in two spoonfuls of flour and stir slowly until the taste disappears. The batter becomes fragrant. Add milk in batches. Stir while adding. Don't care if the flour will agglomerate. Add up 500ml milk a little. Add 1 g salt and nutmeg powder for seasoning. Stir over low heat until we usually drink the same concentration as yoghurt. Cover the white sauce well to prevent crusting.

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