Ingredients
250 grams Ground meat
1 Onion
1 small Carrot
150 ml Ketchup
100 ml Water
4 tbsp Japanese Worcestershire-style sauce
2 tsp Sugar
1 Salt and pepper
1 tbsp Olive oil
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Finely chop the onion and carrot. Put some olive oil in a pot and stir fry the ground meat. Season with salt and pepper, and add the finely chopped onions and carrots. Stir fry briefly. Add all the ingredients marked with and mix. Put a lid on and simmer over low heat (check on it occasionally and mix). Remove any scum that appears. Simmer for about 15 minutes. When the vegetables soften, check the taste (it still tastes mild at this stage) and adjust with salt, pepper and ketchup. It's done! Sprinkle with Parmesan cheese, Tabasco or basil if you like. When you substitute semi-thick Japanese Worcestershire-style sauce or tonkatsu sauce for the Japanese Worcestershire-style sauce, reduce the amount of sugar, or just don't add any. Ketchup sauce is smooth at first but it becomes thick once simmered.