Parmesan cheeseParmigiano-Reggiano, grated for serving~50 gest.
Extra virgin olive oilFor cooking and drizzling~3 tbspest.
Steps
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1
Prepare tomatoes: Score the skin with a cross, blanch in boiling water for about 1 minute, then immediately transfer to ice water to cool. Once cooled, remove the skin, halve them, remove the stems, and dice.
2
Prepare vegetables: Mince the onion finely, remove celery strings and dice finely, and dice the carrot. Keep all pieces small so they dissolve into the sauce.
3
Prepare proteins and seasonings: Gather ground beef and pork (250g each), bacon (100g), tomato paste, Korean red chili powder, Italian herbs, minced garlic, and red wine.
4
Heat a pot with olive oil and fry bacon until completely rendered and crispy to release its flavor.
5
Add diced onion and cook with bacon, season with salt and pepper when onion becomes translucent, and continue cooking until the onion caramelizes.
6
Add garlic and stir-fry until fragrant, then add celery and carrot, cooking gently until softened and releasing liquid. Reduce the heat and cook until vegetables shrink.
7
Add tomato paste, Italian herbs, and fennel seeds, stirring to release aromas until vegetables become paste-like.
8
Add Korean red chili powder to enhance the color and appearance of the sauce without making it too spicy.
9
Add all ground beef and pork, stirring thoroughly with the vegetables to ensure even cooking and prevent clumping.
10
If the pan is too dry, splash in some red wine first, then season with salt and black pepper.
11
Add all diced tomatoes (or canned tomatoes if using), stirring well. The tomatoes will release plenty of liquid naturally without adding water.
12
Pour in red wine for flavor, let simmer for 5-10 minutes to evaporate alcohol and reduce the sauce. Taste and adjust salt as needed.
13
Reduce heat to low, cover, and simmer for about 1.5 hours. Let rest for at least 4 hours or overnight for best flavor.
14
Reheat over medium-low heat until simmering, then simmer uncovered to reach desired thickness and adjust seasoning to taste.
15
Cook pasta: Bring a pot of salted water to a boil, add pasta, and cook until desired doneness (fresh pasta about 2 minutes, dried pasta per package instructions).
16
Drain the cooked pasta and place in a bowl, add sauce, and toss quickly to combine flavors.
17
Top with grated Parmesan cheese, drizzle with extra virgin olive oil, and toss gently. Twirl with chopsticks or tongs for presentation.
18
Arrange sauce on top, garnish with Italian herbs, wipe the plate rim clean, and serve.
PrimedTableBETA
