12 hour spaghetti para sa puso mong ayaw maging happy

12 hour spaghetti para sa puso mong ayaw maging happy RECIPE
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Ingredients:
1kg celery (chopped)
1kg carrots (small dice)
1kg bell pepper (small dice)
500g garlic (roughly chopped)
1kg white onion (small dice)
3kg ground beef
30g dried rosemary
30g dried thyme
1kg tomato paste
Oil as needed
Water as needed
Salt and pepper as needed
Sugar as needed
Patis as needed
Butter as needed
Procedure:
1. Saute garlic until lightly brown in color.
2. Add onions and cook until lightly brown in color.
3. Add ground beef. Add patis. Cook until all the liquid has evaporated and slightly brown in color
4. Add bell pepper, celery, carrots. Cook until all moisture has evaporated.
5. Add tomato paste and saute it until it sticks to the bottom of the pot.
6. Add enough water to cover, rosemary, and thyme. Simmer for 12 hours, adding water as needed and stirring occasionally so that it doesn't burn. Alternively, you can simmer it for 3 hours until all the moisture has evaporated, leave it covered on the stovetop, and continue cooking it tommorow. We found this to be the best way.
8. Don't worry about seasoning anything. Seasoning will be done before tha pasta is served. The sauce needs to be super reduced so that it doesn't take a lot of room in the freezer.
7. Before serving, thaw out your desired portion of sauce and cook your pasta 50% of the way. Add in a pot your desired portion of pasta and not too much sauce. Add pasta water and season as desired. I use fish sauce and brown sugar. Butter is also a very nice addition. Keep adding pasta water and keep on stirring until the pasta is cooked through and the sauce is at your desired consistency.
8. Plate up and garnish with parsley, and any grated mature cheese.

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