Tomatoes, stuffed lean pork, mushrooms and button mushrooms
Garlic, olive oil, light cream, chopped dried basil, paprika, pepper, Foggia white beer, salt
How to Make Tomato Bolognese Mushroom (Spaghetti Sauce)
Sauté garlic in olive oil on low heat
Stir-fry the mince on high heat and then stir-fry on low heat until the oil comes out.
Add two tablespoons of white beer.
Add the beer and stir-fry the meat until fragrant, then pull the meat aside, add the tomatoes and the oil from the meat mixture and stir well.
Add the mushrooms, because the amount of water from the tomato and mushroom stuffing is unpredictable, so don’t add too much water at one time, heat the water. I was directly added some room temperature beer.
Sweet pepper powder exists as a blush for tomato dishes.
Add bell pepper and a pinch of salt to help the mushrooms release the water quickly; simmer until the vegetables are tender.
Microwave-softened golden needle mushrooms
White pepper, black pepper, whatever you like.
Use wine vinegar and sugar substitute to adjust the sweetness and sourness, no dosage, everyone’s taste is different, add small amount and many times as you taste.
A big spoonful of light cream.
Add basil chopped basil before starting the pot is not suitable for heating for too long, turn off the heat, the last taste of saltiness and then consider whether to add more salt, a big pot of sauce made salty if it is not worth it on earth.
eat, eat, eat