Spaghetti meat sauce (Japanese Bolognese)

Spaghetti meat sauce（ミートソーススパゲティ）

🍝What kind of dish is Spaghetti meat sauce ??

Spaghetti Meat Sauce is essentially the Japanese evolution of the Italian Bolognese.

While inspired by the original, it has developed its own unique character. It features an exquisite balance between the deep umami of the meat and the refreshing acidity of the tomatoes, making it a beloved “home-style” dish in Japan that is both authentic and easy to prepare.

🗾The Key Differences

The Meat: While traditional Bolognese typically uses beef, Japanese meat sauce often utilizes “aibiki mince”—a mixture of minced beef and pork (usually at a 7:3 ratio).

Using 100% beef can be quite heavy and expensive; the blend offers a lighter, more balanced flavor. You can, of course, adjust this ratio to suit your personal preference.

The Serving Style: In Italy, pasta is usually tossed with the sauce in a pan before serving. In Japan, however, it is standard to serve the plain noodles first and pour the sauce directly on top.

A Bit of History: When spaghetti was first introduced to Japan, the flavor was considered so novel that people preferred pouring the sauce over the noodles rather than tossing them together. This serving style allowed diners to mix the sauce themselves and adjust the intensity of the flavor to their own liking.

✨Tips for Perfect Pasta

Prevent Sticking: If you serve boiled spaghetti as is, the noodles will stick together. Tossing the hot noodles with a little olive oil or butter immediately after draining will keep them smooth and separated.

The Golden Rule of Salting: To ensure a delicious result, you must salt your pasta water correctly. Even the best sauce cannot save bland noodles. Use a 1% salt concentration:

• For 100g of spaghetti: 1 liter of water + 10g of salt.
• For 400g of spaghetti: 3 liters of water + 30g of salt.

💹NUTRITION FACTS : Spaghetti meat sauce (Japanese Bolognese)

Item	Calories	Protein	Total Fat	Total Carbs	Sodium
Meat Sauce (approx. 180g/portion)	1186 kcal	67.1 g	57.6 g	86.3 g	9.5 g
Spaghetti (400g dry total)	1388 kcal	51.6 g	7.2 g	292.4 g	8.0 g
Total Per Serving (1 of 5)	515 kcal	23.7 g	13.0 g	75.7 g	3.5 g

👜INGREDIENTS (Serves 5): Spaghetti meat sauce (Japanese Bolognese)

• The Base:
  • 400g Spaghetti (1.7mm)
    • 30g Salt
    • 3L Water
    • 5g Butter
• The Sauce (☆):
  • 300g Aibiki mince (Beef/Pork blend)
  • 6g Garlic (minced or grated)
    • 5g Olive oil (for frying)
    • 2g Salt + Pepper (to taste)
  • 150g Onion (finely chopped)
  • 100g Carrot (finely chopped)
  • 12g Dried Shiitake mushrooms (3 pieces) + 100g water for soaking
  • 12g Flour (for thickening)
• Seasoning
  • 1 can (400g) Canned tomatoes
  • 100g Red wine
  • 100g Mushroom soaking liquid
  • 100g Water
  • 50g Ketchup
  • 5g Worcester sauce
  • 5g Chuno sauce
  • 5g Consommé (bouillon)
  • 5g Sugar
  • 5g Butter
  • Dried basil (to taste)
• Optional: Celery or bay leaves for added aroma.

🍴How to make Spaghetti meat sauce (Japanese Bolognese)

1. Preparation
   • Soak dried shiitake mushrooms in water for a few hours. Once they are soft, squeeze out the water. Don’t throw away the water you used to soak the shiitake mushrooms!
   • Finely chop the onions, carrots, and the reconstituted shiitake mushrooms.Mince or grate the garlic.
2. Searing the Meat
   • Heat olive oil in a pan and sauté the garlic with the minced meat.

Pro Tip: Do not break the meat up too finely; leave some chunks to ensure a hearty, meaty texture.

3. Sautéing Vegetables
   • Add the chopped onions, carrots, and shiitake mushrooms to the pan.
   • Once the vegetables are soft and cooked through, season with salt and pepper.

4. Thickening the Base
   • Turn the heat down to low. Sprinkle the flour evenly over the meat and vegetables and mix well.

Note: It is vital to add the flour now. If you add it after the liquids, it will create lumps.

5. Simmering the Sauce
   • Add all the ingredients marked with (☆): canned tomatoes, wine, mushroom liquid, water, sauces, ketchup, consommé, sugar, and basil.
   • Mix well and simmer on low heat for about 20 minutes.
   • Stir in 5g of butter at the end for richness.

Adjustment: If the sauce is too thin, sift in a teaspoon of flour at a time until you reach your desired consistency.

6. Cooking the Pasta
   • Bring 3 liters of water to a boil and add 30g of salt.
   • Cook the spaghetti according to the package instructions.
   • Once drained, immediately toss the hot noodles with 5g of butter to prevent sticking.

7. Serving
   • Plate the buttered spaghetti and pour a generous portion of the meat sauce over the center. Enjoy!

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