Add the olive oil and garlic to a pot and cook on low heat. Once the garlic becomes aromatic add the minced onion and carrot and cook.
Once the onions become transparent add the ground meat and cooking sake. Once the meat changes color sprinkle in the flour evenly, mixing quickly to avoid clumping.
Add the canned tomatoes, bay leaf, and soup stock and simmer.
Add the ketchup and Worcestershire-style sauce while checking the taste. (I add about 10 squirts of ketchup and 5 of the Worcestershire-style sauce.)
Once you've got the flavor you want adjust with black pepper, salt, and sugar, and simmer for 10 minutes. Remove the bay leaf.
If you're going to freeze it, freeze it as-is. Add powdered cheese right before serving for a rich flavor.
Story Behind this Recipe
I asked for input from my husband and finally came up with something good. I wrote this down from memory. I always make a lot and freeze it. About 6-7 ladles' worth!
-In Step 1, if you have the time cook the vegetables slowly. -Use whatever amounts of ketchup and Worcestershire-style sauce you like. I always just make visual estimates, so I just wrote down generally what I remembered. -Use flour to give it a thickness. Adjust as necessary depending on the amount of moisture.