Steps

1. Finely chop 150g of onion.
   🕒 00:10
2. Peel 1/2 carrot.
   🕒 00:33
3. Cut the carrot into sticks, then dice finely to the same size as the onion. [Key Tip!] Cut them into small pieces that will blend well with the sauce, rather than leaving them in large chunks.
   🕒 00:51
4. Place the chopped onion and carrot in the same container, as they will be added at the same time.
   🕒 02:09
5. Remove the germ from 1 clove of garlic if present, and mince. [Key Tip!] If using a wooden cutting board, to prevent the aroma from lingering, wet the edge of the board that you don't usually use with water.
   🕒 02:26
6. Add the minced garlic to the same container as the onion and carrot.
   🕒 03:37
7. Heat 1 tsp of olive oil in a frying pan over medium heat.
   🕒 03:59
8. Add the onion, carrot, and garlic, and stir-fry over medium heat for about 2 minutes.
   🕒 05:06
9. Add 250g of ground beef and pork mix to the stir-fried vegetables and increase the heat to high.
   🕒 06:51
10. Gently toss the pan and cook the meat without breaking it up too much. Sear the bottom, then lightly break it apart, repeating this process until the meat is no longer pink. [Key Tip!] To maintain texture, avoid breaking the meat into very small pieces; leave some slightly larger chunks.
    🕒 07:16
11. Once the meat has changed color all over, sprinkle with a pinch of black pepper and a pinch of salt.
    🕒 08:54
12. Sprinkle 1/2 tbsp of all-purpose flour over the entire mixture and stir-fry immediately to prevent clumps. [Key Tip!] This step helps to thicken the sauce and improve how it clings to the pasta.
    🕒 09:19
13. Add 1 can of whole peeled tomatoes and 100ml of water, rinsing the inside of the can.
    🕒 10:15
14. Increase the heat and lightly crush the tomatoes with a spatula. Adjust the crushing to your preference.
    🕒 11:02
15. Reduce the heat slightly and add 1 tbsp of sugar, 1 tsp of salt, 1 tsp of soy sauce, and about 1 pinch of curry powder. [Key Tip!] The curry powder and soy sauce act as hidden flavor enhancers, removing any gaminess from the meat and adding depth to the sauce.
    🕒 11:56
16. Stir everything together, maintain a gentle simmer, and cook for about 10 minutes. [Key Tip!] The sauce is ready when you can draw a line on the bottom of the pan with a spatula and it slowly fills in; this indicates a suitable thickness.
    🕒 12:52
17. Let cool to room temperature, then store in the refrigerator or freezer.
    🕒 13:59