Tomato Meat Sauce

Steps

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1. 1
   Prepare tomatoes: wash and remove the core. Optionally blanch and peel, then cut in half, quarter, and finally into chunks. Crush 3-4 garlic cloves and mince finely. Prepare 1-2 chili peppers.
   ▶ ≈0:13
2. 2
   Heat the pan over medium heat with a drizzle of olive oil. Add ground meat, break it up with a spatula, and cook until golden and no longer pink.
   ▶ ≈1:34
3. 3
   Once the meat releases fat, add the chili peppers and minced garlic to release aroma. Season with salt, black pepper, and white pepper, stirring well.
   ▶ ≈2:00
4. 4
   Add 1.5 tablespoons tomato paste (or sauce) and stir until the meat darkens in color.
   ▶ ≈2:27
5. 5
   Add the tomato chunks and gently mix. Pour in wine for flavor and a bit of water if desired. Simmer over low-medium heat, stirring occasionally to prevent burning.
   ▶ ≈2:39
6. 6
   Simmer for about 15 minutes, stirring occasionally. The sauce will reduce; add hot water twice during cooking to maintain consistency. Continue until the tomato becomes a thick sauce.
   ▶ ≈3:25
7. 7
   In another pot, bring salted water to a boil. Place pasta straight into the bottom of the pot and rotate to separate. Cook according to package directions until al dente.
   ▶ ≈3:39
8. 8
   When the sauce reaches the desired thickness, add 1.5 tablespoons Worcestershire sauce for depth of flavor and acidity (optional). Add butter for a creamy note if desired.
   ▶ ≈4:23
9. 9
   Drain the cooked pasta (keeping a little water) and add to the sauce. Toss thoroughly until the pasta is evenly coated. Add hot water if needed, but not pasta water, as it may make the dish too salty.
   ▶ ≈4:49
10. 10
    Before serving, add cold butter and stir quickly to help emulsify the sauce. Gently toss the pan to distribute the sauce evenly.
    ▶ ≈5:18