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1
Re-hydrate the dried shiitake mushrooms in water.
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2
Finely chop the vegetables.
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3
Finely chop the re-hydrated shiitake mushrooms.
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4
Put the butter and garlic in a pot, add the meat, and stir-fry.
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5
Add the vegetables and continue stir-frying until wilted.
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6
Add the red wine, the crushed canned tomatoes, the re-hydrated shiitake mushrooms and the liquid from re-hydrating, and bring to a boil.
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7
Remove the scum.
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8
Add the bay leaves, honey (please see Step 8 for a note), and consomme stock granules and simmer over medium heat.
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9
When the moisture is mostly evaporated, add the ketchup, sauce, and soy sauce and simmer over medium heat.
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10
When the moisture has evaporated, check the taste and adjust as necessary with salt, pepper, and spices.
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11
Once it's like this, it's ready.
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12
Note: The sauce has a strong sweet and salty flavor, but if you would like a delicately sweet sauce, use 30 g of honey (2 tablespoons), 1 tablespoon each of tonkatsu sauce and soy sauce, and check the taste.
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13
This makes a lot, so you can make a half portion or put the remaining sauce in a Ziploc bag and store in the freezer.
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14
Classic meat sauce spaghetti is always a hit.
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15
In my home, we coat the boiled noodles in butter and pepper.
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16
This is meat sauce with eggplant and asparagus cooked in an oven.
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17
I baked some bread with meat sauce in it.
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18
The eggs and cheese give it a mild flavor.
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19
It's really delicious.
