Description
This Miso Bolognese is a rich and savory twist on the classic Italian meat sauce, featuring the umami depth of white miso paste combined with ground beef, vegetables, and coconut milk to create a creamy, flavorful pasta topping. Perfect for a comforting dinner, this recipe blends traditional techniques with an Asian-inspired flavor boost.
Ingredients
Scale
Sauce Ingredients
- 1/4 cup vegetable oil
- 2 medium yellow onions, finely chopped
- 4 stalks celery, finely chopped
- 2 medium carrots, finely chopped
- 6 cloves garlic, finely chopped
- 2 lb. (20% fat) ground beef
- 1/2 cup dry sherry
- 2 cups low-sodium chicken broth
- 6 Tbsp. white miso paste
- 1 cup full-fat coconut milk
- 1 tsp. freshly ground black pepper
- Kosher salt, to taste
Pasta and Garnish
- 1 lb. fettuccine
- 1/2 cup chives, sliced, plus more for serving
Instructions
- Sauté vegetables: In a large pot over medium-high heat, heat the vegetable oil. Add the onions, celery, and carrots and cook while stirring until they soften, about 5 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute.
- Brown the beef: Add the ground beef to the pot. Stir occasionally, breaking up the meat with a wooden spoon, and cook until it is lightly browned, about 8 to 10 minutes.
- Deglaze with sherry: Reduce the heat to medium. Pour in the dry sherry and cook, stirring occasionally, until the liquid is reduced by half, about 8 to 10 minutes.
- Combine broth and miso: In a large bowl or measuring cup, whisk together the chicken broth and white miso paste until fully combined. Add this mixture to the beef in the pot. Reduce the heat to low and cook until the sauce is slightly reduced, approximately 10 minutes.
- Add coconut milk and season: Stir in the full-fat coconut milk and freshly ground black pepper. Cook uncovered, stirring occasionally, until the sauce thickens and the flavors meld, about 10 more minutes. Season with kosher salt to taste.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package instructions. Drain thoroughly.
- Finish the sauce: Remove the sauce pot from the heat and stir in the sliced chives. Add the cooked pasta to the sauce and toss to coat all the noodles evenly.
- Serve: Divide the pasta and sauce among serving bowls and garnish with additional sliced chives for a fresh, herbal finish.
Notes
- Use low-sodium chicken broth to better control the saltiness of the dish.
- If you prefer a vegetarian version, substitute ground beef with plant-based ground meat and chicken broth with vegetable broth, though flavor will differ.
- Dry sherry can be replaced with dry white wine or a splash of water with a teaspoon of vinegar if unavailable.
- For a slightly sweeter sauce, add a small pinch of sugar when adding the coconut milk.
- Ensure the coconut milk is full-fat to achieve the rich and creamy texture.
- Adjust the black pepper and salt according to taste, as miso paste already contains salt.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 570 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
