Chinese Spaghetti Bolognese

Name: Chinese Spaghetti Bolognese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 8 oz. dried spaghetti; salt; 1 tablespoon oil; 12 oz. ground beef; 1 medium onion; 2 cloves garlic; 2 teaspoons Shaoxing wine; 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

User Reviews

4.9

183 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
559 kcal
Course
Main Course
Cuisine
Chinese-American Fussion

Chinese Spaghetti Bolognese

Yara Blevins

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Did you just read that right? Chinese Spaghetti Bolognese? Yep, Chinese Spaghetti Bolognese, ground beef in a delicious and silky Chinese-style brown sauce. Fusion food at its absolute best.

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Ingredients

Servings

8 oz. dried spaghetti (225g)
salt
1 tablespoon oil
12 oz. ground beef (340g)
1 medium onion (finely diced)
2 cloves garlic (minced)
2 teaspoons Shaoxing wine (or dry cooking sherry)
2 cups chicken stock (475 ml)
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)

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Instructions

Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin. Serve!

Nutrition Information

Show Details

Calories 559kcal (28%) Carbohydrates 58g (19%) Protein 28g (56%) Fat 23g (35%) Saturated Fat 7g (35%) Cholesterol 60mg (20%) Sodium 1294mg (54%) Potassium 605mg (17%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 275IU (6%) Vitamin C 17mg (19%) Calcium 54mg (5%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 559 kcal

% Daily Value*

Calories	559kcal	28%
Carbohydrates	58g	19%
Protein	28g	56%
Fat	23g	35%
Saturated Fat	7g	35%
Cholesterol	60mg	20%
Sodium	1294mg	54%
Potassium	605mg	13%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	275IU	6%
Vitamin C	17mg	19%
Calcium	54mg	5%
Iron	3.4mg	19%