Chinese Spaghetti Bolognese
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
559 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Chinese Spaghetti Bolognese
Description
Chinese Spaghetti Bolognese brings together ground beef cooked with onion, garlic, and Shaoxing wine, simmered in chicken stock enriched by oyster sauce, light and dark soy sauces, and a touch of sesame oil. The sauce is thickened with a cornstarch and water slurry to achieve a coating consistency. Frozen peas add a mild sweetness and pop of color near the end of cooking. The spaghetti is cooked slightly underdone so it can finish absorbing the sauce after being combined. This method ensures the pasta carries a flavorful coating and slightly chewy texture.
The sauce’s savory depth comes from layering Chinese pantry staples, making this an interesting twist on traditional Bolognese. The rich umami and subtle heat from white pepper balance well with the tender beef. This dish can be served as a hearty weeknight meal with minimal fuss while providing a filling and flavorful pasta option.
Because the sauce thickens with cornstarch, it clings nicely to the noodles, giving each bite a satisfying saucy coating rather than a soupy texture. This technique also helps the beef stay moist in the sauce rather than dry or crumbly.
Ingredients
- 8 oz. spaghetti 225g, dried
- salt
- 1 tablespoon neutral cooking oil generic cooking oil
- 12 oz. ground beef (340g)
- 1 onion finely diced, medium
- 2 cloves garlic (minced)
- 2 teaspoons Shaoxing wine (or dry cooking sherry)
- 2 cups chicken stock (475 ml)
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce light
- 1/2 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 cup peas frozen
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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