Steps

1. Remove the core from 1/2 onion.
   🕒 01:40
2. Cut 1/2 onion in half vertically, then thinly slice against the grain. This method makes it easier to bring out the sweetness and is more convenient than mincing.
   🕒 01:48
3. In a frying pan, combine the sliced onion, salt to taste, and 1-2 tbsp olive oil.
   🕒 02:13
4. Cover and steam-fry the onion. Stir lightly occasionally until softened. Steaming cooks it faster and enhances its flavor.
   🕒 02:27
5. Thinly slice 1 clove garlic.
   🕒 02:53
6. Roughly chop the 200g thinly sliced beef and lightly pound it. Using thinly sliced beef instead of ground meat results in a meatier sauce.
   🕒 03:17
7. Once the onion is softened, add the sliced garlic. Garlic can burn easily, so add it after the onion has softened.
   🕒 03:41
8. Push the sautéed onion to the side of the frying pan and add more olive oil to the center.
   🕒 04:14
9. Add the thinly sliced beef to the center and sear it in large pieces, almost like grilling. Searing in large chunks locks in the meat's juices and removes any gamey flavor.
   🕒 04:29
10. Once you smell the savory aroma of the meat, flip it over and stir to break it apart into smaller pieces.
    🕒 05:23
11. Add 1/2 cup red wine and reduce until it's half the original amount. Reducing the red wine adds a sophisticated flavor. You can substitute with cooking sake.
    🕒 05:48
12. Add 1 bay leaf for fragrance. Bay leaves help to eliminate any gamey odor from the meat.
    🕒 06:05
13. Add the crushed 1 can of whole tomatoes, and season with 1/2 tbsp sugar and salt to taste. Adding sugar balances the acidity of the tomatoes and wine, creating a deeper flavor.
    🕒 06:25
14. Simmer the sauce to thicken.
    🕒 08:11
15. Start boiling the pasta in a separate pot. Bring 1.5 liters (approx. 6 cups) of water to a boil and add 1 tsp salt.
    🕒 08:13
16. Boil 160g spaghettini. Seasoning the pasta with the boiling water gives it a good flavor.
    🕒 08:27
17. Two minutes after starting to boil the pasta, taste and adjust the seasoning of the thickened sauce.
    🕒 08:38
18. If the sauce needs more salt, add 1-2 ladles of pasta cooking water and continue to simmer. Adding the cooking water helps to integrate the sauce and pasta.
    🕒 08:57
19. Drain the pasta slightly before it's fully cooked, then toss it with the sauce in the frying pan. Coating the pasta in the sauce allows it to absorb the flavors, resulting in a delicious dish.
    🕒 09:51
20. Plate the pasta, generously sprinkle with grated cheese to taste, and finish with a grind of coarsely ground black pepper to taste.
    🕒 10:07