Miso Bolognese Recipe

I absolutely love this Miso Bolognese recipe because it takes the classic Italian favorite and gives it a delicious umami twist with the addition of white miso paste. When I first tried it, the rich depth of flavor just blew me away, and it’s surprisingly easy to make for a weeknight dinner or a special weekend meal. You’ll find that the balance of miso and coconut milk adds a creamy texture that feels indulgent but keeps things dairy-free.

This Miso Bolognese recipe is perfect when you want something comforting but a little different—great for those nights when regular tomato sauce feels a bit played out. My family goes crazy for this, and I love sharing it with friends who think they don’t like “miso” or unfamiliar flavors. Trust me, this recipe wins everyone over once they take that first bite!

this …

Ingredients You’ll Need

These ingredients come together to create a layered sauce packed with savory, sweet, and creamy notes. When shopping, look for good quality ground beef with about 20% fat for just the right richness, and pick up a white miso paste with a mild, balanced flavor to avoid overpowering the dish.

• Vegetable oil: Neutral oil like canola or sunflower works great to sauté the veggies without altering flavor.
• Yellow onions: Finely chopped for gentle sweetness and body.
• Celery: Adds a subtle crunch and earthiness—don’t skip!
• Carrots: Bring natural sweetness that balances the miso.
• Garlic: Freshly minced to boost aroma and flavor complexity.
• Ground beef (20% fat): Provides juicy meatiness and richness—leaner meat won’t yield the same result.
• Dry sherry: Adds a lovely depth; if you don’t have sherry, dry white wine can work too.
• Low-sodium chicken broth: Keeps salt in check while adding savory notes.
• White miso paste: The star ingredient that brings savory umami flavor.
• Full-fat coconut milk: Adds creamy texture and mild sweetness without dairy.
• Freshly ground black pepper: For subtle heat and spice balance.
• Kosher salt: To season gradually and perfectly.
• Fettuccine: Wide noodles that hold onto the sauce wonderfully.
• Chives: Sliced for freshness and a gentle oniony pop, both stirred in and as garnish.

Variations

I love to play with this Miso Bolognese recipe depending on the season and what I have on hand. Whether you want to swap out meat for a vegetarian alternative or pump up the veggies, the recipe is super adaptable—you’ll enjoy making it your own!

• Vegetarian Version: I’ve successfully used cooked lentils or chopped mushrooms instead of ground beef, keeping the miso’s depth intact while making it meat-free.
• Spice it Up: Adding a pinch of chili flakes or a dash of smoked paprika brings warmth and complexity if you like a little heat.
• Herb Swap: Sometimes I exchange chives for fresh basil or parsley depending on what’s fresh—each brings a different, fresh note.
• Different Pasta Shapes: While fettuccine is my go-to, pappardelle or tagliatelle also work beautifully to catch that luscious sauce.

How to Make Miso Bolognese Recipe

Step 1: Build Your Flavor Base

Start by heating the vegetable oil in a large pot over medium-high heat. Add your finely chopped onions, celery, and carrots, stirring frequently until they soften—this usually takes about 5 minutes. You’ll notice your kitchen starts smelling amazing right here! Then toss in the garlic and cook just for another minute until fragrant, being careful not to burn it.

Step 2: Brown the Meat and Add Sherry

Now add the ground beef, breaking it up with your spoon as it cooks. Let it brown nicely—don’t rush this part, about 8 to 10 minutes—because those browned bits add so much flavor. Once browned, reduce heat to medium, pour in the dry sherry, and let it simmer until the liquid reduces by half, intensifying the richness.

Step 3: Stir in Miso and Broth

In a separate bowl or measuring cup, whisk together the chicken broth and white miso paste until smooth—this is the magic blend that amps up the umami. Pour this into the beef mixture, reduce the heat to low, and let it gently simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 4: Add Coconut Milk and Season

Pour in the full-fat coconut milk and sprinkle in freshly ground black pepper. Cook uncovered and stir occasionally for another 10 minutes until the sauce is nice and thick, and the flavors have beautifully combined. This step gives the sauce its luscious creaminess that I absolutely adore.

Step 5: Cook Pasta Meanwhile

While your sauce finishes, bring a large pot of salted water to boil and cook the fettuccine according to package directions until al dente. This usually takes about 8-10 minutes. Drain well but keep a splash of pasta water handy just in case you want to loosen up the sauce later.

Step 6: Combine and Finish

Take the sauce off the heat and stir in the sliced chives for that fresh pop of color and flavor. Then add the pasta directly into the sauce pot and toss everything together until the noodles are beautifully coated. If the sauce feels too thick, a little pasta water works wonders.

Step 7: Serve and Garnish

Divide the pasta among bowls and top generously with more fresh chives. Your Miso Bolognese is ready to enjoy! I love serving this immediately while it’s warm and fragrant.

How to Serve Miso Bolognese Recipe

Garnishes

For garnishes, I love topping this Miso Bolognese with a handful of fresh chives because they add a mild oniony brightness that contrasts beautifully with the rich sauce. Sometimes I sprinkle on some toasted sesame seeds for a subtle nutty finish, which I discovered adds an unexpected but delightful texture.

Side Dishes

To round out the meal, I usually serve this with a simple mixed green salad tossed with a light citrus vinaigrette to cut through the creaminess. A side of roasted seasonal veggies or steamed broccoli works wonders too—something fresh and green to balance the dish.

Creative Ways to Present

For dinner parties or special occasions, I sometimes present this Miso Bolognese over small polenta cakes or baked sweet potato slices for a fun twist. You can also layer it in individual casserole dishes topped with mozzarella and broiled briefly for a warm, cheesy finish that delights everyone.

Make Ahead and Storage

Storing Leftovers

I store leftover Miso Bolognese sauce in an airtight container in the fridge and it keeps really well for up to 4 days. I find that the flavors even deepen after resting, so it’s a perfect make-ahead option for busy weeknights.

Freezing

This sauce freezes beautifully! I portion it into freezer-safe containers or zip-top bags, leaving some headspace. When I’m ready, I just thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally. It tastes just as good as freshly made.

Reheating

When reheating, I recommend warming the sauce slowly over medium-low heat with a splash of broth or water to loosen it if needed. Stir frequently to prevent sticking and maintain silky texture. If reheating with pasta, add the noodles last to keep them from getting mushy.

FAQs

Final Thoughts

This Miso Bolognese recipe holds a special place in my kitchen because it turns a familiar dish into something fresh and exciting without fuss. I love how easy it is to prepare and how it brings everyone to the table with smiling faces. I hope you enjoy making it as much as I do—once you try it, I bet you’ll want to keep it in your regular rotation too!

Print