During such a low-economic growth era, we tend to be hesitant to spend our money. Instead, we are more likely to enjoy looking for novel foods in our everyday life. One of the trends I’ve found is that many restaurants now serve fettuccine (noodles in flat strips) with ragu sauce, the beef cheek stewed in wine. To my surprise, I also found it already sold in a frozen pack at a grocery store.

ght when I had a chance, I decided to try fettuccine with ragu sauce in a frozen pack with my original arrangements. First of all, I felt the sauce was not quite enough and it would become better if I increased the volume of sauce. So this is what I did. Take 100g of ground meat and cook with salt and garlic. Add maitake mushroom and red wine to the ground meat and season with ketchup, and Tonkatsu sauce (thickened Worcester sauce). Heat up the frozen-packed spaghetti and mix with the additional ground meat. Unexpectedly, it turned out to be much more delicious than we had expected and we liked it so much!

You may be wondering why I don’t start from scratch if I use so many additional seasonings. But it is much easier this way by saving some preparations. If I didn’t have a sample frozen-packed spagetti, we would not have fettuccine with ragu sauce on our dinner table. Using the rest of maitake mushroom, I quickly made a salad by adding snap peas, avocado, mini tomatoes, boiled shrimp and lemon juice.

a restaurant. I can already buy it in a frozen-pack at a grocery store. I’m sure this has already been in market for over a couple of months. I’m just amazed how fast this spaghetti is changing.