Japanese style Spaghetti Meat Sauce was my favorite food since childhood and I always “had to” order it whenever we went to Western-style restaurant in Japan. I would even describe myself as a spaghetti meat sauce connoisseur since I’ve ate it so many times! Anyhow, I may not qualify as an official expert, but at least I know exactly what kind of meat sauce I like. In fact, I have many different Meat Sauce recipes because I am always finding ways to improve my recipe. So far, this recipe is my favorite “Japanese style” Meat Sauce that I came up. One big difference with Japanese meat sauce vs. American version is the Japanese often use both ground beef and pork and I really like using both type of ground meat. You can get a package of ground beef and pork combined (see a picture below) in Japanese supermarkets and it’s very convenient (a little pricey but quality of meat is excellent). My kids love this Meat Sauce with short pasta but I still love Spaghetti Meat Sauce and I don’t even mind boiling spaghetti separately just for myself! I hope you will give it a try.
Before moving onto the recipe, I’d like to thank Purabi of Cosmopolitan Currymania for passing me the blog awards. Thank you!
Have a great Wednesday!
- ½ lb ground beef
- ¼ lb ground pork (Today I use ground beef & pork package from Japanese market)
- 3 Tbsp. olive oil
- 2 cloves garlic, sliced
- 1 bay leaf, cut in half
- 1 large onion, minced
- 1 carrot, minced
- 1 celery stalks, minced
- 1 cup red wine
- 1 28-oz whole tomato can and their juice
- 2 cubes vegetable bouillon or 2 cups of vegetable broth
- 2 cups water (omit if you use vegetable broth)
- 2 cups white mushrooms
- 2 Tbsp. butter
- Sea salt
- Freshly ground black pepper
- Parsley for garnish, finely chopped
- Fresh Parmesan cheese, grated
- In a large skillet, heat olive oil on medium heat and cook garlic and bay leaf until fragrant.
- Add onion, carrot, and celery and sauté until golden browned.
- Add the meat and break into pieces with wooden spoon.
- Add red wine and turn up the heat. Mix well and let the wine evaporate until the liquid is almost gone.
- Add whole tomato and bouillon (if you are not using vegetable broth) and break up the tomatoes with the wooden spoon.
- Add water (or vegetable broth) and mushrooms.
- Skim off the scum and fat from the soup with a fine mesh strainer. This process is important to achieve refined taste. You can easily clean the sieve in water.
- Cook uncovered on medium low heat for 1 hour. Stir once in a while and it’s done when you see the bottom of the pan when you use scoop with the spatula.
- And add butter and mix well. Sprinkle generous amount of salt and pepper to taste (since we eat with spaghetti). Serve the meat sauce on spaghetti and garnish with parsley. Grate fresh Parmesan cheese at the table.