蕃茄牛肉芝士忌廉意粉

甘荀切小粒，車厘茄切半，蘑菇切片

燒滾熱水加1湯匙鹽，意大利粉按包裝指示減2分鐘來煮至Al Dente質感，撈起瀝乾，留起煮意粉水

落1湯匙牛油和橄欖油燒熱，加入蒜蓉炒香，再加入牛肉炒至變色，再落甘荀，車厘茄和蘑菇炒3分鐘，再加入蕃茄醬！

加入煮意粉水煮5分鐘煮至濃稠！

然後加入忌廉，芝士片攪拌均勻！再加入香草，黑椒和海鹽即成

created by photogrid

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Ingredients: (Serves 2)

Pasta: 150g

Ground beef: 300g

Mushrooms: 6 pieces

Cherry tomatoes: 8 pieces

Carrot: 1/2 piece

Minced garlic: 1 teaspoon

Tomato sauce: 200ml

Pasta cooking water: 200ml

Cream: 100ml

Mozzarella cheese: 50g

Butter: 1 tablespoon

Salt: to taste

Black pepper: to taste

Dried herbs: to taste

Instructions:

Dice the carrot, halve the cherry tomatoes, and slice the mushrooms.

Bring a pot of water to a boil, add 1 tablespoon of salt, and cook the pasta for 2 minutes less than the package instructions for al dente. Drain, reserving the pasta cooking water.

Heat 1 tablespoon of butter and olive oil, add the minced garlic and sauté until fragrant. Add the ground beef and cook until browned. Then add the carrot, cherry tomatoes, and mushrooms, and stir-fry for 3 minutes before adding the tomato sauce.

Add the reserved pasta cooking water and cook for 5 minutes until thickened.

Finally, stir in the cream and mozzarella cheese until well combined. Add the dried herbs, black pepper, and sea salt to taste, and it’s ready to serve!