This is my go-to meat sauce. It works great for pasta, or to top French Fries.

I need NATURAL sweet, heat at all times. The best authentic dishes are accompanied by this amazing side sauce. Try it!

It was a holiday and everyone in the family was at home, but I only had time to cook in the morning! Then I thought that if I made two dishes with the same ingredients and the same prep work and made them at the same time, I could make lunch and dinner both at once.They are both meat dishes, but if you feel like it you can use quite a lot more vegetables, and no one will complain!You can sauté the chopped onions and carrots if you want, but I didn't have time to let them cool down, so I use the onions uncooked and boiled the carrots.Adjust the ratio of ground meat and vegetables to your taste.You can use more meat, or more vegetables, but either way it will taste more or less the same in the end. Recipe by Mikan no niwa

This is a recipe I came up with a few years ago. I found the usual Bolonese to be a bit lacking, so I tried adding hayashi rice roux. The hayashi rice roux really deepens the flavor. You can add some water if you like.Please don't simmer for too long.It's quite superb if you use 100% beef. In that case, double the amount of red wine, use two soup stock cubes, and simmer for 20~25 minutes. Season with sauce, sugar, salt and pepper. You can also omit the roux if you like. Recipe by Yuuyuu0221

Makes a lot and freezes well.

Check out the video for hints.The meat will taste best if it isn't broken apart by hand while you're cooking it. Let it cook through until its browned as well. Recipe by Cooking S Papa

With some elbow pasta