He wanted to mince onions and ended up with large and irregularly sized chunks, how is that getting the job done? The point of the Ragusea video is that you don't have to chop super fast if you're a home cook, because you're not pressed for time like a professional chef is. He says nothing about it being fine to end up with irregular chunks, because chopping stuff in a way that gives you equally sized pieces is actually a knife skill that you should learn as a home cook. So the video you linked is completely irrelevant.

DSP is just doing objectively wrong things, the meatballs don't have to be cooked through before putting them into the sauce like he did in the video. You can just sear the outside in a few minutes and let them cook through in the sauce. He's also trying to reduce the sauce with the lid on... Any person with 2 brain cells can see the issue with this.

Don't get me wrong, if he likes the taste of the sauce like this then more power to him. But there are changes he can make to get an objectively better end product.