What you’ll need
1 cup (diced)
Ground Red Pepper
Fresh Fine Leaf Thyme
5 links finely chopped
1 cup ( each halved)
Five Spice Powder
Red pepper flakes
Heat pot with oil, 1 tbsp, let oil coat bottom of pot.
Add ground beef when oil is hot.
Meat will release its juices. Just stir and separate meat so that it does not form large clumps.
Meat should start to brown and liquid reduce, leaving the fat from the beef behind.
Move the ground beef to the side, add chopped sausage and mushrooms.
Let sausage and mushrooms brown, stirring intermittently.
Add onions and celery, let sauté until onions are translucent.
Make room to add tomato paste, stir tomato paste in pan to become reconstituted.
Add, 1 tsp oregano, 1 tsp fine leaf thyme, 1/2 tsp cloves, 2 tsp sweet basil & cherry tomatoes.
Add 2tbsp of soyaki sauce and 1/2 tsp nutmeg.
Add 4 cups of pasta water, bring to boil.
Add brown sugar, stir and taste. Add salt as needed. Let sauce reduce.
Add in pasta
Cover pot and on low, let pasta simmer for 4 mins if aldente. Otherwise add herbs and serve pasta.