Steps

1. Crush 1 clove of garlic and coarsely chop it.
   🕒 03:43
2. Finely chop 60g of onion as much as possible. Tip! Finely chopping ensures the bolognese coats the pasta well.
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3. Heat 1 tsp of olive oil in a frying pan.
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4. Add 100g of ground beef and pork and season with salt and pepper to taste.
   🕒 05:21
5. Brown the meat in a block, like searing a steak, until caramelized. Tip! By cooking it in a block from the start instead of breaking it up, you develop rich umami and a savory caramelized crust.
   🕒 05:31
6. Once browned all over, break up the meat.
   🕒 06:27
7. Add the finely chopped 1 clove of garlic to the broken-up meat and sauté until fragrant.
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8. Once fragrant, add the finely chopped 60g of onion and sauté thoroughly until it develops color. Tip! It's important to sauté the onion until it's slightly browned to bring out its sweetness.
   🕒 07:05
9. Add 100cc of red wine (Shiraz/Cabernet) to the sautéed meat and onion, and reduce until the liquid is gone. Tip! Reduce to evaporate the acidity of the red wine, allowing only its richness to be absorbed by the meat.
   🕒 08:12
10. Add 100g of canned tomatoes and reduce until the liquid is gone, similar to the red wine. Tip! Reduce thoroughly to eliminate the acidity of the tomatoes, leaving only their richness. Be careful not to add too much tomato, as it will turn into a regular meat sauce.
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11. To the reduced sauce, add 1 and 1/2 tsp of consommé, 1/4 tsp of salt, and 350cc of water.
    🕒 09:42
12. Once boiling, add 100g of 1.6mm pasta and simmer over medium heat for 7 minutes until the liquid has evaporated. Tip! If the pasta is thicker, increase the amount of water slightly. For 2 servings, increase the water by 1.6 times.
    🕒 10:30
13. Once the liquid has reduced, add 10g of butter and 3 shakes of nutmeg, then mix everything together. Tip! Adding butter at the end helps preserve its aroma, resulting in a richer flavor. Nutmeg pairs exceptionally well with meat.
    🕒 12:23
14. Serve in a dish and, if desired, sprinkle with black pepper to taste, Parmesan cheese to taste, and dried parsley to taste.
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