1. Prepare the ingredients: 

Make a cross mark on the top of the tomatoes, then boil them for 10 seconds and peel off the skins. Cut them into small pieces; cut the onion, carrot, and celery into fine dices, and mince the garlic.

2. Prepare the meat sauce base: 

Heat the pan, pour in olive oil, melt the butter, stir in the minced garlic and onion until they become transparent and fragrant. Add the carrot and celery dices and stir-fry for 2 minutes until the vegetables become soft.

3. Stir-fry the meat filling: 

Pour in the beef filling, turn to high heat and stir quickly until the meat filling is dispersed and turns color. Ensure there are no lumps in the meat filling.

4. Simmer the meat sauce: 

Stir-fry the tomato dices for 1 minute, mix in the tomato sauce, pour in water/stock to cover the ingredients, add dried basil, dried oregano, white sugar (to neutralize the acidity of the tomatoes), a little salt and black pepper for seasoning. Bring to a boil, then turn to low heat. Cover the pot and simmer for 20-30 minutes until the meat sauce thickens and has a rich aroma.

5. Cook the Italian pasta:

In a separate pot, bring water to a boil, add a little salt and olive oil. Add the pasta and cook according to the package instructions until it is 80% cooked. Remove and drain the pasta (no need to rinse with cold water).

6. Combine and serve: 

Pour the cooked pasta into the meat sauce pot. Turn to high heat and stir quickly for 1-2 minutes to ensure each noodle is evenly coated with the meat sauce. Taste and adjust the seasoning as needed, then serve and place on a plate. Sprinkle Parmesan cheese powder and fresh basil leaves (optional) on top.