A professional cook shows you how to make an authentic meat sauce at home.
The result is more like a bolognese than a meat sauce. There are so many ways to make meat sauce (though the point is the same), including how to make it with tomato juice and how to add ketchup. It's just a matter of taste, but I think if you try this recipe, you'll realize that when you get the basics of cooking, it's properly delicious.
I think I've included some rather detailed tips and tricks. If you want to try it, please give it a try.

The recipe in the video is rough, so I hope you will find the recipe in the summary section of the video useful.

0:15 Chop the vegetables into chunks.
1:09 Season the meat
2:49 Slowly frying vegetables to bring out the flavor
5:40 to brown the meat.
9:58 Add the cans of cut tomatoes and other ingredients and begin to simmer.
13:05 Cook the pasta.
15:20 Combine the pasta and sauce
15:55 Setting up
16:18 Food Report

*materials*.
Meat Sauce (45 servings)
Minced ground meat 500g
1.5 tsp. salt

2 cans of canned tomatoes in water (diced tomatoes)
1/2 of an onion
1/3 of a carrot
1/2 celery stalk

100cc of red wine
200cc of water

3 tablespoons olive oil for stirfrying vegetables
2 tablespoons salad oil (for frying meat)

1 small bay leaf

A small amount of black pepper

Pasta.

80g of pasta (per person)
Water 3L
30g salt

(Amount of sauce used) (1 serving)
For every 80g of pasta
180200g of meat sauce (about two light ladlefuls)
6g (1/2 tbsp) unsalted butter
1 tablespoon Parmigiano


How to make it * * *
Finely chop onions, carrots and celery

Carrots don't need to be peeled.

If you chop celery after beating it with a knife, it has a good aroma. You don't need to remove the stems of celery.

Put 3 tablespoons of olive oil in a pan, add the onions, carrots, and celery and fry them slowly over low heat for about 1520 minutes to get the sweetness out.

The trick is to take the time to stirfry it so that the base of the flavor is established and it becomes much more delicious. This fried food is called sofrito in Italy.

When the frying is finished, turn off the heat.

Break up the meat lightly, sprinkle with salt and black pepper and let it sit for at least 15 minutes.

(Tip) Sprinkle with salt and let it sit for at least 15 minutes so that the meat is well seasoned and delicious.

Heat the salad oil in a frying pan over high heat and add the meat.

As soon as it's in there, spread it out and brown it on one side without touching it too much.

(Tip) If you fiddle with it, the water comes out of the meat and makes it look like it's steamed and not browned. You'll have to gum up the urge to touch it to get it browned.

They should be nice and browned when they are halfway through the color change. Check the browning and gently break it up.

(Tip) There is no need to break up the meat into small pieces here. The flavor will escape. It should be ragged and chunky.

Turn off the heat and pour in the red wine. (Be careful not to splash it. You can turn off the heat before pouring the red wine. (A bottle of cheap red wine, a few hundred yen per bottle, is enough.

Break up the meat, skim off the alcohol, and cook down until the juices are thickened (it should be about half full).

When the juices have thickened, add them to the finished soffritto

Put the can of diced tomatoes, water and bay leaf, bring to a boil, reduce the heat and simmer for 3 to 40 minutes.

(Point) The flavor of this kind of stew gets worse as you stir it, so just let it simmer for the first 5 minutes and see how it goes.

After 30 to 40 minutes, when it starts to thicken, add salt and black pepper to taste.

(Tip: You'll also add saltiness when you cook the pasta, so make sure it's not too thin.

After seasoning, transfer to a Tupperware container and let it sit overnight.

(Tip) You can use it right away, but it will taste better the next day.


Put two light ladles of overnight meat sauce in a frying pan.

Add about 1/2 tablespoon of water and warm it up over low heat.

Cook the pasta in 1% salted water for the indicated time.

When the pasta is done cooking, drain in a colander and combine with the warmed meat sauce.

Add the unsalted butter and parmigiano and toss it all together.

Taste and if not enough, add more salt or parmigiano or meat sauce to taste.

...
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#Meat Sauce #Easy to make

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