Steps

1. Heat a drizzle of Olive Oil in a frying pan over medium heat.
   🕒 01:01
2. Add 200g of Ground Meat and cook.
   🕒 01:07
3. Season with Salt to taste and Black Pepper to taste, and brown the meat until fragrant. [Pro Tip!] Leaving some chunks slightly larger will give a more robust texture.
   🕒 01:17
4. Drain any excess fat with a paper towel. [Pro Tip!] If you prefer a lighter dish, drain the fat.
   🕒 02:36
5. Add White Wine to taste and deglaze the pan, scraping up any browned bits from the bottom.
   🕒 02:48
6. Once the alcohol has evaporated and the liquid has reduced, add 60g of minced Onion and sauté.
   🕒 03:33
7. When the moisture has evaporated, add about 100g of Diced Tomatoes and cook.
   🕒 03:51
8. Cook until the tanginess of the tomatoes has mellowed.
   🕒 04:29
9. Reduce heat and stir in Nutmeg to taste.
   🕒 04:47
10. If the sauce seems too dry, add a small amount of water or hot water to adjust the consistency.
    🕒 05:02
11. Taste the sauce and adjust seasoning with Salt to taste.
    🕒 05:16
12. Add 12 Cherry Tomatoes and lightly stir-fry, ensuring they retain some texture.
    🕒 05:25
13. Once the cherry tomatoes have softened, turn off the heat and add 160g of cooked Spaghettini. Toss well to coat with the sauce.
    🕒 06:05
14. Drizzle with a little Olive Oil to finish.
    🕒 06:27
15. Taste and make final adjustments to seasoning with Salt to taste and Black Pepper to taste.
    🕒 06:34
16. Plate the pasta and generously spoon the sauce over the top.
    🕒 06:50
17. Garnish with Parmesan Cheese to taste, a drizzle of Olive Oil, and Coarse Black Pepper to taste, if desired.
    🕒 07:00
18. Add Italian Parsley (to taste) for a touch of color. Serve and enjoy!
    🕒 07:14