An Exciting Fusion: Oriental-Influenced Spaghetti Bolognese

Experience the tantalizing fusion of East and West with our Oriental-Influenced Spaghetti Bolognese. This extraordinary dish combines the exotic flavors of Asian stir-fried ground beef, enhanced with rich, intricate sauces, and complemented by vibrant green peas. Embracing spaghetti instead of the traditional rice, it captures the essence of two culinary worlds in one, redefining the concept of ‘bolognese’ with its unique Oriental influence.

This recipe isn’t just a gastronomical delight but also a quick, simple dish to prepare, certain to amaze your family, especially younger members. Quicker to assemble than your conventional Spaghetti Bolognese, it provides a unique take on a traditional favorite. A tomato sauce-free spaghetti might seem odd at first glance, but a single bite is all it takes to win over skeptics. Ready to explore this innovative dish from our recipe book?

Oriental-Influenced Spaghetti Bolognese: Ingredients

  • 8 oz. dried spaghetti
  • Salt as per preference
  • 1 tablespoon oil
  • 12 oz. ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons Shaoxing wine (or any dry cooking sherry)
  • 2 cups chicken broth
  • 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 (diluted in 2 tablespoons water)


  1. Initiate by boiling spaghetti in a pot of salted water, as per the package guidelines, but stop a minute short. The pasta will gain the perfect texture while simmering in the sauce. Meanwhile, begin concocting the sauce.
  2. In a heated wok, add oil and ground beef. Stir until the meat is slightly brown, ensuring it doesn’t clump. Introduce chopped onion, minced garlic, and Shaoxing wine, while dialing down the heat. Cook until onions attain a transparent appearance before pouring in the chicken broth.
  3. Once the mixture boils, reduce the heat to allow it to simmer. Introduce the soy sauces, oyster sauce, sesame oil, and white pepper. Cover and let it simmer for 10 minutes. Uncover, add peas, and continue to stir for another minute.
  4. As the cornstarch-water mix can separate, stir it before drizzling it into the sauce, all the while stirring the sauce. The sauce should gradually thicken until it clings to the spoon.
  5. Drain the cooked pasta and add it to the wok. Toss until every strand is coated with the sauce. Should the sauce feel too thick, add some pasta boiling water, and if too thin, incorporate more cornstarch mixture. Serve and enjoy this extraordinary blend of flavors!

Fun Facts & Tips

The Oriental-Influenced Spaghetti Bolognese serves as an enticing culinary exploration, infusing the staple pasta with an exotic twist. It’s not just a taste triumph but also nutritionally dense. The beef contributes protein while the peas add dietary fiber and vitamins.

Enhance the dish’s Asian flavor profile by sprinkling chopped scallions or sesame seeds on top. For a vegetarian alternative, ground beef can be swapped with crumbled tofu or a plant-based meat substitute. Embark on this fascinating culinary journey with the Oriental-Influenced Spaghetti Bolognese!

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