Steps

1. Finely chop 1/4 onion.
   🕒 01:36
2. Cut 1 clove of garlic lengthwise, remove the sprout, then mince. [Pro Tip] Carefully removing the garlic sprout prevents burning and bitterness.
   🕒 01:47
3. Heat 1 tsp olive oil and minced garlic in a 26cm frying pan over medium heat until fragrant.
   🕒 02:10
4. Once fragrant, add 100g ground pork mix and stir to break it up, sautéing for about 20-30 seconds.
   🕒 02:26
5. When the ground meat is halfway cooked, add the minced onion and a pinch of salt, and cook until everything is done.
   🕒 02:43
6. Once the onion and ground meat are cooked, add 100g canned tomatoes, break down the tomatoes, and stir-fry everything together. [Pro Tip] Sautéing and reducing the tomatoes concentrates their flavor.
   🕒 02:57
7. Once well combined, add 2 tbsp cooking sake (rice wine) and simmer for about 1 minute to develop richness.
   🕒 03:15
8. After simmering, add 1 tbsp ketchup and lightly sauté for about 30-40 seconds. [Pro Tip] Sautéing the ketchup mellows its acidity and enhances its flavor.
   🕒 03:31
9. Add 350ml water, 1/2 tbsp granulated consommé, and the remaining 1/4 tsp salt. Stir well and bring to a boil.
   🕒 03:47
10. Once boiling, add 100g pasta and ensure it's fully submerged in the soup. [Pro Tip] If you don't have a large frying pan, you can break the pasta in half.
    🕒 04:09
11. Cook the pasta for 1 minute longer than the package instructions. Adjust heat to low-medium to low. [Pro Tip] If the liquid reduces too much during cooking, add about 20ml of water and continue cooking.
    🕒 04:26
12. When the pasta is slightly firmer than your desired doneness, add 1 tbsp grated cheese and cook while stirring over medium heat for about 1 minute.
    🕒 05:07
13. Serve in a bowl and sprinkle with extra grated cheese (not included in the recipe) and parsley (not included in the recipe) if desired.
    🕒 05:34