Yes, you read that right. We’re taking your taste buds on a journey from the east to the west in a chinese-inspired spaghetti bolognese. You may be scratching your head, thinking, “Is such a culinary fusion possible?” Absolutely. Let’s dive in.
Indeed, that is what we’re exploring here — a fusion dish blending the familiar Italian pasta with a Chinese-style meat sauce. As I was crafting this meal for my family, it struck me that it embodied the essence of an East meets West Bolognese. Picture finely ground beef simmered in a velvety brown sauce bursting with rich Asian flavors. To this, we add green peas and mingle it all with your preferred pasta. It’s akin to the classic beef “Yook Soong,” but instead of pairing it with rice, we’re opting for spaghetti! (It’s essential to mention that we’re liberally borrowing the term “bolognese” here, intending no disrespect to our Italian friends!)
The result is an easy-to-make, highly gratifying dish that is certain to impress your family, particularly the young ones. Not only does it come together more swiftly than the traditional Italian Spaghetti Bolognese, but it also promises a unique culinary experience. So brace yourself for the surprised expressions when you serve this spaghetti dish minus the usual tomato sauce. But once they take that first bite, you’ll understand what I mean. It’s high time you tried this innovative recipe from our family’s collection!
Fusion Spaghetti Bolognese: Ingredients
- 8 oz. dried spaghetti
- Salt to taste
- 1 tablespoon oil
- 12 oz. ground beef
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 teaspoons Shaoxing wine (or dry cooking sherry)
- 2 cups chicken stock
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 cup frozen peas
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)
Instructions
- Start by bringing a pot of salted water to a boil for the spaghetti. Prepare the spaghetti as per the package’s directions, slightly undercooking it by around a minute (it will finish cooking in the sauce). As the pasta is being prepared, you can start working on the sauce.
- Place a wok over high heat and pour in a tablespoon of oil. Cook the ground beef until it’s slightly browned, making sure to break up any large chunks. Add the onion, garlic, and Shaoxing wine, reducing the heat to medium. Continue cooking until the onion becomes translucent, then introduce the chicken stock.
- As the mixture begins to boil, lower the heat to let it simmer gently. Integrate the oyster and soy sauces, sesame oil, and white pepper. Cover the wok and allow it to simmer for 10 minutes. After that, uncover, add in the peas, and stir for a minute.
- Prepare the cornstarch slurry again (as it separates when left standing), and gradually pour it into the sauce while stirring continuously. The sauce should thicken until it can coat a spoon.
- Drain the pasta and introduce it to the wok. Mix until the pasta is evenly coated in the sauce. Feel free to incorporate some of the pasta cooking liquid if the sauce appears too thick, or add more cornstarch slurry if it seems too thin. Serve and enjoy!
This Chinese-inspired Spaghetti Bolognese is not just an easy and delicious weeknight dinner; it’s also highly nutritious. It’s rich in protein from the beef and the pasta, offering much-needed energy and assisting in muscle building and repair. The ground beef is also a good source of iron, which can help prevent anemia.
Furthermore, the diverse range of sauces used, like oyster and soy sauce, brings a robust, savory flavor, known as umami, to the dish. Umami, often referred to as the fifth basic taste after sweet, salty, bitter, and sour, can make dishes more satisfying and enjoyable. It also can stimulate appetite and salivation, enhancing digestion.
Moreover, the addition of green peas injects a healthy dose of fiber and vitamins. Peas are notably rich in Vitamin A, necessary for maintaining healthy vision, and Vitamin C, essential for a robust immune system. So, this dish not only tastes great, but it’s good for you too!