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 the Japanese version of Bolognese.

The combination of the umami of the meat and the sourness of the tomatoes is exquisite, and you can easily enjoy authentic spaghetti at home.

Bolognese is basically made with beef, but Japanese meat sauce often uses “aibiki mince” which is a mixture of minced beef and pork in a ratio of 7:3.

Minced beef alone is greasy and expensive. Adjust this ratio to your personal taste.

Also, not only Bolognese, but spaghetti is generally served mixed with sauce in a pot, but Japanese meat sauce is generally served by pouring the sauce on top of the spaghetti.

One theory is that when spaghetti first became popular, the taste was too novel for Japanese people, so people mixed the noodles and sauce themselves to adjust the taste so that it would be edible.

If you serve boiled spaghetti as it is, the noodles will stick together. Therefore, adding olive oil or butter to the boiled noodles will help them to not stick together.

To make delicious spaghetti, not just this one, use the right amount of salt when boiling the noodles.

Even if you make a delicious sauce, if the spaghetti itself is not salty enough, it will not taste good.

When boiling spaghetti, add 1% salt to the water. (☆For 100g of spaghetti, use 10g of salt per 1 liter of water.)

If you want to increase the amount of noodles, you will need to adjust the amount. (For 400g of spaghetti, add 30g of salt to 3 liters of water.

NUTRITION FACTS : Spaghetti meat sauce (Japanese Bolognese)

⋈*meat sauce

1191 kcal Protein 64.8g Fat 64.6g Carb 86g Salt Equivalent 9.5g

⋈*spaghetti　

1388 kal Protein 51.6g Fat 7.2g Carb 292.4g Salt Equivalent 8g

⋈*1serving　

516 kcal Protein 23.3g Fat 14.4g Carb 75.7g Salt Equivalent 3.5g

INGREDIENTS : Spaghetti meat sauce (Japanese Bolognese)(5SERVINGS）

• Dried shiitake mushrooms 12g ( 3 pieces)
• Onion 150g
• Carrot 100g
• Garlic 6g
• Aibiki mince (pork and beef mince) 300g
• Olive oil 5g
• Salt 2g
• Pepper moderate amount
• Flour 12g
• ☆ Canned tomato 1 can 400g
• ☆ Red wine 100g
• ☆ Dried shiitake mushroom reconstituted soup 100g
• ☆ Water 100g
• ☆ Worcester sauce 5g
• ☆ Chuno sauce 5g
• ☆ Ketchup 50g
• ☆ Consomme 5g
• ☆ Sugar 5g
• ☆ Basil moderate amount
• Butter 5g
• Spaghetti (1.7mm) 400g
• Salt 30g
• Water 3L
• Butter 5g

If you have celery or bay leaves, add them. They will improve the aroma.

How to make Spaghetti meat sauce (Japanese Bolognese)

• ★Preparation
  Soak the dried shiitake mushrooms in 100g of water.

1. Chop the onions, carrots and dried shiitake mushrooms.
2. Grate or mince the garlic.
3. Stir fry garlic with aibiki mince(pork and beef mince) and olive oil. Don’t break it up finely, leave chunks of meat.
4. Add onions, and carrots and fry.
5. When the fire goes through, add salt and pepper,
6. Mix well and reduce heat.
7. Sprinkle flour evenly over the whole.
   If you add flour after adding something with a lot of moisture, such as a can of tomatoes, it will cause lumps to form, so be sure to add it at this time.
8. Mix well.
9. Add Canned tomatoes, red wine, dried shiitake mushroom, reconstituted soup, water, Worcester sauce, chuno sauce, ketchup, consomme, sugar, dried basil.
10. After simmering for 20 minutes, add butter.
11. If the viscosity is too thin, adjust by sifting in flour about a teaspoon at a time.
12. Add salt and spaghetti to boiling water and boil for the time specified on the product.
13. After draining the boiled pasta, mix in the butter.
14. Put the sauce on the spaghetti.

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