SPAGHETTI BOLOGNESE CHINESE STYLE
Most likely, you’re asking yourself, “Did I just read that correctly? This is what you call Bolognese sauce made with Chinese spaghetti?
Chinese Spaghetti Bolognese, to be precise–yes, please. As I was preparing this meal for my family, the name came to me. It’s made with ground beef and a rich brown sauce reminiscent of a Chinese version. Cooked till fragrant, with green peas and your favorite pasta, it’s akin to a classic beef “Yook Soong,” but served over spaghetti instead of rice! The name “bolognese” is being used here extremely loosely, of course.) Sorry if this offends any of our Italian readers!
Create this dish for your family, and they’ll be blown away by how delicious and simple it is to make (especially the kids). In addition, this is a lot easier to put together than a typical Italian Spaghetti Bolognese recipe. When you arrive at the table with a plate full of spaghetti, obviously lacking in tomato sauce, don’t worry about the glances you’ll receive. You’ll understand what I mean when your family gets involved.
- 8 oz. of dried spaghetti(225g)
- 1 tbsp. of oil
- 12 oz. of ground beef (340g)
- 1 pc. of medium onion (finely diced)
- 2 cloves of garlic (minced)
- 2 tsp. of Shaoxing wine (or dry cooking sherry)
- 2 cups of chicken stock (475 ml)
- 3 tbsp. of oyster sauce
- 2 tbsp. of light soy sauce
- 1/2 tsp. of dark soy sauce
- 1 tsp. of sesame oil
- 1/8 tsp. of white pepper
- 1 cup of frozen peas
- 2 tbsp. of cornstarch (mixed with 2 tablespoons water)
- Boil some saltwater for the spaghetti, then drain and set aside. A minute of undercooking is all needed for the pasta to be ready (it will finish cooking in the sauce). While pasta cooks, make the sauce.
- Boil oil in a wok. Cook the ground beef, breaking up any large bits until it begins to brown. Simmer the onion, garlic, and Shaoxing wine for 15 minutes at a low heat. Add the chicken stock when the onion is translucent.
- A constant simmer should be maintained when the water comes to a boil. Incorporate the mixture of oyster and soy sauces, sesame oil, and white pepper. Ten minutes of simmering time is all that is required. Add the peas and stir for one minute after removing the cover.
- If you leave the cornstarch slurry sit, it will separate from the water, so whisk it before adding it to the sauce. Ideally, the sauce should be thick enough to coat the back of a spoon before serving.
- Add the pasta to the wok after draining it. Toss the pasta in the sauce until it is completely covered. You can use more cornstarch slurry; for thinner sauces, you can use more pasta cooking water. Serve!