Steps

1. Prepare to chop the onion, carrot, and garlic.
   🕒 02:23
2. Peel the carrot, then dice it finely to match the size of the onion. Cut into long strips first, then into fine cubes. The key here is to cut them into bite-sized pieces that will easily cling to the sauce.
   🕒 03:22
3. Remove the garlic sprouts if present, and finely mince the garlic on the edge of your cutting board. The key here is that garlic has a strong aroma; if using a wooden cutting board, wet the grooves and work on the edge.
   🕒 05:21
4. Place the chopped onion, carrot, and garlic in a single tray as they will be used together during cooking.
   🕒 06:48
5. Heat a frying pan and add about 1 tsp of olive oil.
   🕒 07:10
6. Stir-fry the onion, carrot, and garlic from the tray over medium heat for about 2 minutes.
   🕒 08:38
7. Add 250g of ground mixed meat to the stir-fried vegetables.
   🕒 10:52
8. Increase the heat slightly, shake the pan to break up the meat without mashing it too much, and cook until the meat changes color throughout. The key here is to leave some chunks of meat; this will result in a delicious meat sauce.
   🕒 11:18
9. Once the meat has changed color, season with a little pepper and a pinch of salt.
   🕒 13:24
10. Immediately sprinkle 1/2 tbsp of all-purpose flour evenly over the mixture and stir to combine. The key here is that a small amount of flour will thicken the sauce and help it adhere well to the pasta.
    🕒 13:44
11. Add 1 can of whole tomatoes, then pour in 100ml of water, rinsing out the tomato can.
    🕒 14:41
12. Increase the heat to high and mix the ingredients while lightly crushing the tomatoes with a spatula.
    🕒 15:22
13. Turn off the heat, add 1 tbsp of sugar, 1 tsp of salt, 1 tsp of soy sauce, and a tiny amount of curry powder (about a grain of rice size), and mix well. The key here is that adding soy sauce as a hidden flavor will give the sauce more depth.
    🕒 16:28
14. Maintain a gentle simmer and cook for 10 to 12 minutes, until the sauce thickens enough that you can draw a clear line on the bottom of the pot with a spatula. The cooking time will vary depending on the heat, but the目安 is to cook until the bottom of the pot is visible.
    🕒 18:12
15. Once cooled, the meat sauce can be stored in the refrigerator for up to 5 days or in the freezer for up to 1 month.
    🕒 33:17
16. Bring 2 liters of water and 1 tbsp of salt (approximately 18g, for a 1% concentration) to a boil in a pot.
    🕒 19:22
17. Remove the strings from about 15 snap peas. Snap off the pointed end and pull off the string, then peel the string from the curved side by lifting it with your fingernail. The key here is removing the strings will make them easier to eat, especially for children, as they won't get stuck in your teeth.
    🕒 20:25
18. Blanch the trimmed snap peas in the boiling salted water for 2.5 to 3.5 minutes.
    🕒 22:59
19. Once blanched, shock them in ice water to cool quickly, and drain thoroughly. The key here is that removing the strings after blanching can cause the pods to break, so remove the strings beforehand, then blanch, cool quickly, and drain the water from the stem end.
    🕒 24:04
20. Diagonally halve the drained snap peas.
    🕒 29:51
21. Drizzle less than 1 tsp of olive oil and less than 1 tsp of ponzu soy sauce over the halved snap peas, mix them in the bowl, and arrange them.
    🕒 34:48
22. Sprinkle with a little coarse black pepper, if desired.
    🕒 35:27
23. Cook the dried spaghetti to taste in the same boiling water used for the snap peas (or in fresh boiling water).
    🕒 25:52
24. To prevent the noodles from sticking together, gently loosen them with chopsticks at the beginning of cooking.
    🕒 26:47
25. Place the cooked dried spaghetti in a serving bowl.
    🕒 33:30
26. Top the cooked pasta with your desired amount of the prepared meat sauce.
    🕒 34:11
27. Arrange the seasoned snap peas next to the pasta.
    🕒 34:41