I had no idea what to call this sauce, but what I can guarantee is that it will become your favorite. It's like a Bolognese but Peruvian-style and easier to prepare. The idea was born because I had some tomatoes that were already old in my fridge for several days and the older the tomato, the sweeter and more concentrated its flavor, perfect for sauce or puree. I named it after myself because this recipe is simple, inclusive, creative and awesome! The first thing that came to my mind to pair with this sauce was a good pasta but you can also use it to make lasagna, Neapolitan Milanese, tomato eggs or even if you add chicken broth you get a championship soup. Back to the recipe, if you organize yourself well, you'll be eating in half an hour. You're going to chop all the vegetables, add everything to a baking sheet and season with lots of love. While the magic happens in the oven, you cook your ground meat always with the pan very hot, we don't want it to boil. Incorporate the wine and almost when it's evaporated, add the pasta, the sauce and that's it. I hope this recipe motivates you to cook without prejudice and with an open mind, play, create and have fun. If you liked it, share it. Awesome!