![](/images/node/25/255993.webp?1638105534)
原料
牛绞肉: 500g, 洋葱: 2个大的, 芹菜(可以不加): 随意, 碎番茄罐头: 2罐, 混合香草碎: , 盐: , 美极鲜酱油肉汤高汤块: , 红葡萄酒: , 蘑菇: , 黑橄榄: , 番茄沙司:
步骤
1牛绞肉
![](/images/seq/100/1004915.webp?1638113246)
2洋葱切碎
![](/images/seq/100/1004916.webp?1638113246)
3芹菜梗切碎
![](/images/seq/100/1004917.webp?1638113246)
4碎番茄罐头
![](/images/seq/100/1004918.webp?1638113246)
5香草碎
![](/images/seq/100/1004919.webp?1638113246)
6美极鲜酱油肉汤高汤块
![](/images/seq/100/1004920.webp?1638113246)
7热锅加入牛绞肉炒至变色
![](/images/seq/100/1004921.webp?1638113246)
8加入芹菜碎与洋葱碎
![](/images/seq/100/1004922.webp?1638113246)
9翻炒至洋葱变软
![](/images/seq/100/1004923.webp?1638113246)
10加少许盐
![](/images/seq/100/1004924.webp?1638113246)
11加三分之二瓶红葡萄酒中小火煮20分钟
![](/images/seq/100/1004925.webp?1638113246)
12香草碎
![](/images/seq/100/1004926.webp?1638113247)
13加入美极鲜酱油肉汤高汤块(我加了4块.具体要看做的肉酱的量)
![](/images/seq/100/1004927.webp?1638113247)
14中小火煮至水分酒全部蒸发
![](/images/seq/100/1004928.webp?1638113247)
15加入一罐碎番茄中火煮20分钟左右
![](/images/seq/100/1004929.webp?1638113247)
16蘑菇切片.我买的是带核的黑橄榄要把核去掉(因为没买到去核的)多加些蘑菇与橄榄
![](/images/seq/100/1004930.webp?1638113247)
17锅内加橄榄油下蘑菇炒至出水变软
![](/images/seq/100/1004931.webp?1638113247)
18肉酱锅内加入蘑菇与黑橄榄
![](/images/seq/100/1004932.webp?1638113247)
19加入第二罐番茄碎搅拌均匀中火煮着
![](/images/seq/100/1004933.webp?1638113247)
20加少许番茄沙司搅拌均匀
![](/images/seq/100/1004934.webp?1638113247)
21中火煮15分钟左右即可
![](/images/seq/100/1004935.webp?1638113247)
22完成
![](/images/seq/100/1004936.webp?1638113247)
23水里放盐按袋子上的时间煮好意大利面用橄榄油拌一下.浇上肉酱开吃
![](/images/seq/100/1004937.webp?1638113247)
小技巧
虽然步骤有点多.但是非常之好吃