Steps

1. Finely chop 1/2 onion.
   🕒 02:09
2. Heat 1/2 tbsp of olive oil in a frying pan over medium heat for about 30 seconds.
   🕒 02:41
3. Add 200g of ground beef and pork mix and 1/2 tsp of grated garlic to the heated pan. Sprinkle lightly with salt and pepper and stir-fry over medium heat. Key Tip: Adding tube-type grated garlic after the meat helps prevent splattering.
   🕒 02:57
4. Once the ground meat is about 80% cooked, add the chopped onion, sprinkle with a little salt and pepper, and sauté until translucent.
   🕒 03:31
5. Push the cooked ground meat and onion to one side of the pan, and add 2 tbsp of ketchup to the empty space.
   🕒 03:59
6. Bring the ketchup to a simmer and cook until it thickens and the acidity reduces. Key Tip: Simmering the ketchup first removes its acidity and enhances its flavor.
   🕒 04:05
7. Once the ketchup has reduced, combine it with the ground meat and onion. Add 1 tbsp of Worcestershire sauce and 1 tsp of sugar, then mix well. Key Tip: Adding a little sugar will create a richer and deeper flavor in the entire meat sauce.
   🕒 04:37
8. Push the mixed ingredients to one side of the pan and add 200g of canned tomatoes (whole peeled type) to the empty space.
   🕒 04:51
9. Mash the tomatoes and bring to a simmer, cooking until the liquid evaporates. Key Tip: Evaporating the liquid from the canned tomatoes removes their acidity and concentrates their umami. Whole peeled tomatoes have a stronger flavor than diced ones.
   🕒 05:01
10. Combine the reduced tomatoes with the other ingredients. Add 3 tbsp of cooking sake (rice wine) and 1/2 tbsp of consomme granules, then mix.
    🕒 05:24
11. Simmer the mixture over medium heat for about 2 minutes.
    🕒 05:35
12. Fill a large pot with plenty of water and bring it to a boil.
    🕒 05:47
13. Once boiling, add 1/2 tsp of salt.
    🕒 06:00
14. Add 100g of pasta to the pot and cook according to the package instructions.
    🕒 06:04
15. Stir the pasta occasionally to prevent it from sticking.
    🕒 06:21
16. When the pasta has been cooking for about half the recommended time, reheat the prepared meat sauce to a simmer.
    🕒 06:30
17. If the meat sauce is too thick, adjust the consistency with some of the pasta cooking water.
    🕒 06:43
18. Once the meat sauce is simmering, add 10g of salted butter and stir until it melts and is incorporated. Key Tip: Adding butter at the end will make the meat sauce remarkably smooth.
    🕒 06:51
19. Stop the heat for the cooked pasta, drain it, and lightly drizzle with olive oil (for finishing). Toss to coat.
    🕒 07:10
20. Plate the pasta and generously ladle the warm meat sauce over it.
    🕒 07:27
21. Garnish with grated cheese and parsley to taste.
    🕒 07:37