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白蘑菇肉醬意大利粉

材料:
螺絲粉300克
白蘑菇250克切片
洋蔥半個切碎
瘦牛肉200克
蒜頭2瓣壓碎
番茄醬2湯匙
白糖、鹽、黑胡椒粉和橄欖油適量

做法:
1.中高火在一個大底煎鍋中加熱油。放入洋蔥和蒜,翻炒5到6分鐘,直到洋蔥變軟為止。
2.加入牛肉,不斷攪動,直到顏色變均勻。加入蘑菇炒2分鐘,再加入番茄醬和糖,攪拌均勻,用鹽和胡椒粉調味。轉小火,蓋上蓋子燉20分鐘左右,不時攪動一下,燉至所需的濃度為止。
3.在一個大的燉鍋中用鹽水煮麵條,直到口感最好時為止。晾乾麵條,放入盤中,加入蘑菇肉醬撈勻,即可食用。

Spaghetle White Button Mushroom Bolognaise

Ingredients:
Fusilli 300g,
Sliced white button mushrooms 250g ,
Chopped onion 1/2,
lean beef mince 200g,
Garlic cloves,crushed 2,
Tomato paste 2 tablespoons,
The right amount of sugar,salt,black pepper and olive oil

Preparation:
1.Heat oil in a large frying pan over medium-high heat. Add onion and garlic to cook,stirring occasionally for 5-6 minutes or until onion is soft.
2.Add beef mince and cook,stirring constantly to break up mince,until evenly browned. Add mushroom and cook for 2 minutes. Add tomato paste and sugar to pan. Stir to combine and season with salt and pepper. Reduce heat to low,cover and cook,stirring occasionally, for 20 minutes or until at desired consistency. 
3.Cook Fusilli in a large saucepan of salted boiling water,until al dente. Drain Fusilli,place onto serving plates, pour the mushroom bolognaise and serve.