Steps

1. Boil water in a pot for cooking the penne.
   🕒 00:58
2. Heat Olive Oil in a frying pan and sauté 1/2 finely chopped Onion until softened.
   🕒 01:13
3. Add 1 tsp Salt to the boiling water and cook 120g Penne Pasta according to package directions. [Key Tip!] Penne can be cooked with less water and can be prepared ahead of time.
   🕒 01:21
4. Once the onion is softened, add 1 finely chopped clove of Garlic and sauté briefly.
   🕒 02:45
5. Place 200g Ground Mixed Meat on top of the sautéed onion and cook as if searing to form chunks. [Key Tip!] Be careful not to add too much oil initially; use the oil released from the meat to sauté. Cooking it in chunks results in a juicier texture.
   🕒 03:00
6. Once the ground meat is browned to some extent, break it up and continue to sauté.
   🕒 04:13
7. Remove the cores from 2 Tomatoes and grate them. [Key Tip!] Grating the tomatoes helps them meld better with the meat and makes the skins delicious to eat.
   🕒 04:31
8. Add the grated tomatoes, 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Tomato Ketchup, and 1/3 tsp Salt to the sautéed ground meat, and simmer.
   🕒 05:35
9. Drain the cooked penne.
   🕒 05:49
10. Once the meat sauce has thickened, add 1 tsp Soy Sauce to enhance the flavor. [Key Tip!] Adding soy sauce sharpens the tomato flavor.
    🕒 06:07
11. Thoroughly combine the drained penne with the meat sauce.
    🕒 06:40
12. Finish by drizzling with Olive Oil and serve in a bowl.
    🕒 07:16
13. Sprinkle with Grated Parmesan Cheese and Coarsely Ground Black Pepper as desired.
    🕒 07:32