Steps

1. Peel and finely chop 1/2 onion.
   🕒 00:10
2. Further mince the roughly chopped onion.
   🕒 00:47
3. Thinly slice 1/3 carrot lengthwise, stack them, and cut into thin strips.
   🕒 00:55
4. Rotate the julienned carrot 90 degrees and finely chop it.
   🕒 01:18
5. Heat a frying pan, add vegetable oil, and sauté the chopped onion and carrot.
   🕒 01:33
6. Sauté thoroughly until the vegetables are tender. Add salt to taste to shorten the cooking time. **Key Tip:** Sauté for a long time to bring out the sweetness of the vegetables.
   🕒 01:41
7. Temporarily remove the sautéed vegetables.
   🕒 02:19
8. In the same frying pan, add vegetable oil and 250g ground pork.
   🕒 02:23
9. Spread the ground pork in the pan, pressing it down, and cook without moving until browned. **Key Tip:** Press the ground meat to achieve a chunky texture.
   🕒 02:28
10. Once browned, flip the ground pork.
    🕒 02:44
11. Add the sautéed onion and carrot, 250cc red wine, and 1 tbsp grated garlic to the browned ground pork and reduce.
    🕒 02:55
12. Reduce the red wine completely until the moisture evaporates. **Key Tip:** This step is crucial for concentrating the umami by reducing the red wine.
    🕒 03:18
13. Add 1 can canned diced tomatoes and 2 bay leaves, and simmer until the volume reduces to about two-thirds. **Key Tip:** Reducing the tomato can also concentrates the umami for a richer flavor.
    🕒 03:36
14. Once reduced to about two-thirds, add 1/2 tsp consommé, and adjust the taste with pepper and salt.
    🕒 03:54
15. Adjust the seasoning so it's just right when mixed with pasta – it should taste slightly strong on its own.
    🕒 04:04
16. Serve the finished meat sauce over boiled pasta.
    🕒 04:22