Italian hamburger ｜ Party Kitchen --Recipe transcription of Party Kitchen

Finely chop the onion.
Heat the oil (outside the amount) in a frying pan and fry on low medium heat until the onions turn golden brown.
Transfer to a vat and let cool.

Put minced beef and pork in a bowl, add salt and knead quickly until sticky.
Add chilled stir-fried onion, bread crumbs soaked in milk, and (A) and mix well.

Mold the mixed meat sauce and let it rest in the refrigerator for 30 minutes.

Peel the garlic and crush it using the blade of a knife.
Finely chop the onion and celery.

Put olive oil and garlic in a pan and heat over low heat until the scent comes out.
Add the onions and celery and fry. When the onions are clear, tear off the canned tomatoes and basil and add.
Boil over high heat while crushing tomatoes with a spatula over heat, and simmer over low heat for 20 minutes.

Crush with a hand blender (or whipper if you don't have one) and season with salt and pepper.

Heat the oil in a frying pan and bake on medium heat for 2-3 minutes on one side of the hamburger.
Turn it over, reduce the heat to low, cover and steam for 8 minutes.

Bake potatoes and Brussels sprouts heated in the microwave at the same time.
Once roasted, remove the potatoes and Brussels sprouts.

Boil the penne according to the time indicated on the bag.

Heat olive oil in a frying pan, add boiled penne, boiled juice, tomato sauce, and salt (not included in the amount) if you like, and entangle.

Serve penne, hamburger, and sauce in that order, and add watercress.

Wipe off excess oil from the frying pan with the hamburger steak.
Add red wine and boil down. When the alcohol is removed, add about 2/3 cup of tomato sauce, season with granule consomme and salt and pepper, and finally add butter if you like and dissolve and entangle.
Put it on the hamburger.