Easy Japanese Recipes

Spaghetti Meat Sauce

Spaghetti Meat Sauce Recipe | Easy Japanese Recipes at JustOneCookbook.com

What was your favorite food growing up?  You would think mine is Japanese but it’s actually not, but it sort of is.

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.

Spaghetti Meat Sauce Recipe | Easy Japanese Recipes at JustOneCookbook.com

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 enjoy this recipe!

Spaghetti Meat Sauce Recipe | Easy Japanese Recipes at JustOneCookbook.com

Spaghetti Meat Sauce
 
Prep time
Cook time
Total time
 
Serves: Serves 3-4
Ingredients
  • 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
Instructions
  1. In a large skillet, heat olive oil on medium heat and cook garlic and bay leaf until fragrant.
  2. Add onion, carrot, and celery and sauté until golden browned.
  3. Add the meat and break into pieces with wooden spoon.
  4. Add red wine and turn up the heat. Mix well and let the wine evaporate until the liquid is almost gone.
  5. Add whole tomato and bouillon (if you are not using vegetable broth) and break up the tomatoes with the wooden spoon.
  6. Add water (or vegetable broth) and mushrooms.
  7. 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.
  8. 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.
  9. 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.

Leave a Comment


+ 8 = fourteen

  • Firefly August 3, 2011, 12:09 am

    Your sauce looks so good I am craving pasta with it at 2 am :) Enough said LOL Great recipe :D can’t wait to try it!!!

    Reply
  • Sandra's Easy Cooking August 3, 2011, 12:15 am

    I love this recipe..guess what spaghetti and sauce with both pork and beef was also my favorite, and still is! My MIL is making it all the time. Never tried with red wine though, also I love the addition of mushrooms and celery! Looks wonderful, so tempting..and beautiful pictures too!:)

    Reply
  • Meatloaf Recipe August 3, 2011, 12:21 am

    Delicious recipes! It’s make me hungry! I can’t wait to eat this :)

    Reply
  • Lilly August 3, 2011, 12:45 am

    Please wake me up for this dish!! You weren’t kidding when you said you loved pasta huh? I love your meat sauce! I always eat “red” sauce because that seems to be healthier then “white” sauce. And to be honest…I wouldn’t know how to make white sauce hahah.
    If I can I sneak some cubed eggplants in the sauce. The hubby isn’t a fan of eggplant so this is a good way to cover it up =)

    Congrats on your awards!! I didn’t know if I could pass it on to someone on Purabi’s list, but your blog was surely on my mind! I like your personally (you are so super nice!), your pictures and your recipes and I enjoy reading your blog very much.

    Reply
  • Raymund August 3, 2011, 12:52 am

    My sauce for spaghetti bolognaise is nearly the same, I also use pork and beef but my ratio is 1:1. I love this dish, a timeless classic.

    Reply
  • Manu August 3, 2011, 1:23 am

    Hehehe this looks very Italian to me! We make it almost exactly the same way… I think the only 2 small differences between the Japanese version and the Italian version are that we do not put mushrooms and butter in it. The rest is 100% the same!

    It looks delicious by the way! Now I am craving pasta!!! :-)

    Reply
    • Paolo @ QuatroFromaggio August 5, 2011, 6:54 am

      Completely agree with Manu, and your additions definitely fit! Nami, I bet you also make a wonderful lasagna with it, don’t you? :D

      Reply
  • Sissi August 3, 2011, 1:34 am

    Nami, your spaghetti sauce looks fantastic and actually very Italian (no soy sauce? no mirin? just kidding!). When I make bolognese sauce I also put butter (they use butter in Bologna, the Northern Italy often uses it instead of olive oil) and I also put mushroom (dried) and many other things… You meat sauce reminds of my bolognese sauce a bit (I only put beef though, as you said, Italian style). On the other hand, I think best meat balls or patties are made with a mixture of beef and pork (my mum always used to make them this way), so I think I would enjoy the Japanese meat sauce. Thank you for sharing this recipe!

    Reply
    • Nami August 3, 2011, 11:13 pm

      Sissi, good point. I actually have a recipe that use soy sauce as hidden accent (like 1-2 tsp). Japanese like to use soy sauce as a replacement of salt to tighten up the taste (how do you say in English?). But this one, I didn’t add because I wanted to add butter (salted)… =) You know Japanese food very well! ;-)

      Reply
  • Tori (@eat-tori) August 3, 2011, 1:47 am

    This is my ultimate comfort food. It was the one thing my mum liked to make, so it just tastes like my childhood. NB, have just discovered your blog and spent the most delightful and sneaky hour trawling through the archives- thank you!

    Reply
  • Maris (In Good Taste) August 3, 2011, 2:10 am

    As always your photos are wonderful and you have given us a delicious recipe for spaghetti sauce that I can’t wait to try. Maybe tonight!

    Reply
  • Mr. Three-Cookies August 3, 2011, 3:40 am

    Looks nice. I thought the Japanese version might have some Japanese influences such as mirin. Your version has quite a lot of hidden vegetables, great for kids who probably won’t notice it:)

    Reply
  • Vivienne August 3, 2011, 3:55 am

    I’m excited to have discovered your blog – I *love* Jap food..or food with a Jap twist to it! :)
    Will be trying this bolognese sauce this weekend when I stock up my kitchen! Maybe I should make extra and freeze them so I can have it anytime I want hahah.

    Reply
  • Cassie @ Bake Your Day August 3, 2011, 4:41 am

    Awesome flavor combos, I love the addition of the whole tomatoes and the color of your sauce makes it look so hearty and flavorful, I’m bookmarking this one!

    Reply
  • Kelly August 3, 2011, 5:25 am

    Oh I just love spaghetti and I’m in LOVE with this recipe!! Great photos Nami!! :)

    Reply
  • Medeja August 3, 2011, 5:37 am

    Looks like a wonderful sauce for spaghetti. Easy to make but Im sure tasted good.

    Reply
  • chopinandmysaucepan August 3, 2011, 6:13 am

    This is definitely one of my all time favourite pasta sauces!! It is not only delicious but I love preparing it because it is fun! I notice you have used a mixture of both beef and pork which is essential in making the meat texture softer and more flavoursome. I will definitely try adding some butter for a bit more decadence and flavour next time :)

    Fresh parmesan makes all the difference because when I was growing up in Malaysia, the only fresh cheese that we could get was from a nasty Kraft container! Here’s my recipe in case you want to compare notes. Your pasta looks really al dente and delicious too!

    http://chopinandmysaucepan.com/spaghetti-bolognaise

    Reply
    • Nami August 3, 2011, 9:52 am

      Hi C & MSP! I remember your post! Add even a little bit of butter adds richness. We used Kraft cheese growing up. I think it’s only for the last 10 years that fresh cheese appears in “regular” supermarkets. Till then, we use Kraft and even some (or most?) restaurants still bring Kraft container to the table!

      Reply
  • anncoo August 3, 2011, 6:35 am

    I love the sauce too! Looks so delicious that I’m sure my family will enjoy it.
    Thanks for sharing, Nami. :)

    Reply
  • Allie August 3, 2011, 7:33 am

    I love when you put a Japanese twist on classic food! AWESOME :)

    Reply
  • Mandy - The Complete Cook Book August 3, 2011, 7:57 am

    This has to be the best spaghetti meat sauce ever!
    :-) Mandy

    Reply
  • Maya@Foodiva's Kitchen August 3, 2011, 8:03 am

    As usual, whatever you cook look delicious! I’ve never added butter in my spaghetti sauce but maybe that’s what gives it the extra rich taste. Maybe it’s time I try your recipe, Nami. Welcome back, the two weeks just went by so fast, yet I’ve missed you and glad you’re posting regularly again.

    Reply
  • Juliana August 3, 2011, 8:03 am

    Nami, your spaghetti sauce looks delicious, I love the butter at the end and sure that it enhances the flavor of the sauce. I love the pictures, always so tempting. I used to cook the spaghetti sauce with veggies to “hide” them from my son when he was growing up :-)
    Hope you are having a fantastic week!

    Reply
  • Erin @ Dinners, Dishes and Desserts August 3, 2011, 8:32 am

    Butter in meat sauce? No wonder it is so good! Love spaghetti too, something about the long strands just take me back to being a kid.

    Reply
  • Peachie August 3, 2011, 9:32 am

    I can see that the meat sauce was made with love as it looks totally amazing!!
    Italians make the meat sauce with both beef and pork too so you’ve been making Italian meat sauce all along too! ;)

    Reply
  • sensiblecooking August 3, 2011, 9:37 am

    Looks like this is going to be one of my favorite grown up dish too. I love the way you cooked and brought together all those flavor. Just one question “can I make it using ground chicken?”

    Reply
    • Nami August 4, 2011, 12:33 am

      Hi Chandani, yes you can make with chicken. It might tastes better with ground chicken thighs since thighs are more flavorful. I think chicken will go with white wine better than red.

      Reply
      • sensiblecooking August 4, 2011, 9:49 am

        Thanks Nami. I will give it a go this weekend. And luckily I got some white wine from winery when I was in Chicago that will be perfect with it.

        Reply
  • Ellena August 3, 2011, 9:43 am

    I love this!!!! It look so appetizing!! oh gosh! it’s almost 1am here and how am i going to sleep with pasta craving at this hours :)

    Reply
  • Old Doug in BC Canada August 3, 2011, 10:15 am

    Nami, away back in 1950 I ended up in hospital for an appendix operation. My room mate was there with same problem! He was an Italian artist, and we became friends. I asked him for his
    mother’s recipe for pasta meat sauce. The one you posted is identical to what came from Italy! His
    mother could not speak English so he wrote it our for me in English, as she told him in Italian. She gave me a big smile, and said something, he translated it. My mother said ENJOY! Which we have done now for over 60 years! He is long gone, but here I still am. Still cooking at 85! And Marie still baking at 81! AND married since 1949! And still in love.
    Cheers, old Doug in BC Canada

    Reply
  • Adora's Box August 3, 2011, 11:06 am

    I agree with Old Doug, Nami. This is Spaghetti Bolognese, the very one that’s popular here in the UK. It sounds so delicious. I could polish off a big plateful of that.

    Reply
  • Heidi @ Food Doodles August 3, 2011, 11:09 am

    That looks great! Different than what I’m used to but it looks yummy. I’m going to save your recipe to try it and maybe if I’m lucky my hubby will like it too – it’s got lots of other veggies in it – which I love!

    Reply
  • Jamie @ wokintime August 3, 2011, 11:38 am

    Good to have you back nami! Spaghetti is such a great family dish. I have to try mixing with ground pork next time. I bet it adds a lot of flavor!

    Jamie

    Reply
  • PolaM August 3, 2011, 2:57 pm

    What a great version of ragu’ (Italian for meat sauce)!! Adding red wine is a great way of getting more flavor in your meat sauces! And I totally agree with Manu this is almost 100% Italian.

    I suggest you try cooking it for 3-4 hours, seems like a waste of time but I can assure you it can bring your ragu’ to the next level!

    Reply
  • Tanvi@SinfullySpicy August 3, 2011, 3:37 pm

    Wow..I never make sauces at home ..other than curry and I must say that butter sounds so so delish..butter makes everything better..no? Love the pictures too Nami.I think I ll try try your recipe with ground chicken coz my husband loves it.This can make such a great weeknight dish!
    Thanks for sharing!
    I got your email & will reply soon..so missing all my web friends :(

    Reply
  • Jessica August 3, 2011, 4:36 pm

    Nami, this is such a delicious looking meat sauce recipe! I love the simmering sauce with all the tasty ingredients in there. I am sure it would become a favorite of mine too if I tried this! Adding butter at the end is a very interesting addition. I can’t wait to try it!

    Reply
  • Tiffany August 3, 2011, 5:16 pm

    BBQ ribs was my favorite food growing up! Who would have ever thought that I’d become a vegetarian! LOL! This sauce looks awesome Nami! Is your Mama still in town? HUGS!

    Reply
  • tigerfish August 3, 2011, 5:42 pm

    I love a homemade meat sauce for spaghetti anytime, my dear! I usually use the three root veggies you are using too and I like it homemade because the spaghetti with meat sauce outside are usually so salty!

    Reply
  • Sandra August 3, 2011, 5:53 pm

    Nami you know you had me when you included pork!

    Reply
  • Marsha @ The Harried Cook August 3, 2011, 6:27 pm

    I guess every culture has it’s own take on Spaghetti with a meat sauce… I know there’s an Indian version too, made in Indian homes that enjoy ‘western’ foods :) Love the addition of pork & mushrooms :) Sounds yummy, and I love how well the spaghetti is cooked… Perfectly al dente… Great post!

    Reply
  • tinytearoom August 3, 2011, 8:32 pm

    this looks delicious. Josh loves a good spaghetti and I certainly appreciate it. I must give your yummy looking pasta dish a swirl in the kitchen.

    Reply
  • Cindy August 3, 2011, 9:04 pm

    Oh Nami that looks fabulous! My whole family love meat sauce, though Jon refuse to eat store bought spaghetti, so I reserve it for when he works late at night. I will have to give this recipe a try for our game night, looks like something I can make ahead and just serve with hot noodles when he gets home. Yum!

    Reply
  • Nami August 3, 2011, 10:44 pm

    Thanks DB for your advice, and look forward to seeing your version. :-)

    Reply
  • Mika August 3, 2011, 11:53 pm

    Wow, this reminds me of “youshoku” restaurant! Looking super delicious ; )

    Reply
  • daksha August 4, 2011, 4:53 am

    Lovely pasta nami looks yummm.

    Reply
  • Mikaela Cowles August 4, 2011, 7:58 am

    Your pictures look lovely! And, I think knowing what you like, what your “favorite” is because you’ve tried tons of versions makes you an expert. How else does someone really understand what they’re talking about? This is great!

    Reply
  • Kate @ Kate from Scratch August 4, 2011, 8:34 am

    Love this dish…actually it’s Mike’s (the husband’s) absolute most favorite thing in the world to eat. Well done. Love the additions. Beautifully flavored sauce.

    Reply
  • Heather @ Get Healthy with Heather August 4, 2011, 8:44 am

    Looks amazing! You can never go wrong with spaghetti sauce :)

    Reply
  • Reem August 4, 2011, 9:11 am

    Your dish looks amazing!! god I’m craving pasta at 9 in the morning………. I want some now.

    Reply
  • Lindsey@Lindselicious August 4, 2011, 9:53 am

    Wow this sauce must be amazing- since it is slow cooked for so long! Great tip about skimming the fat off too (I dont think ive done that before?) and adding butter at the end. I’m not a huge meat sauce fan (issues with texture of loose ground beef) but I love Japanese style pastas!

    Reply
    • Nami August 4, 2011, 10:28 pm

      Hi Lindsey! Skimming the fat/**** is very important step for cooking Japanese food and we are so used to doing it that we do it for even non-Japanese food… LOL. But the soup gets clear and I think it’s very easy step to make your food better. ;-)

      Reply
  • Junia @ Mis Pensamientos August 4, 2011, 10:22 am

    ahhh spaghetti is one of those classics that can be made in so many ways! love how you used red wine! :D

    Reply
  • Caroline August 4, 2011, 11:03 am

    Simplicity at its best! You can never go wrong with spaghetti and meat sauce. Well, yours isn’t just any meat sauce–it looks and sounds divine! Yum.

    Reply
  • Annapet August 4, 2011, 11:13 am

    You just put me in the mood for spaghetti and meat sauce! Thanks for the info on Japanese Style Spaghetti!

    Reply
  • ellemarie August 4, 2011, 12:26 pm

    Much appreciation for this article. You always write a entertaining blog. Kudos again – I will come again.

    Reply
  • Peggy August 4, 2011, 1:46 pm

    Hey Nami! I feel like such a bad blogger friend – it’s been a bit since I’ve been over… the look has changed just a bit, hasn’t it? I love it!

    And this spaghetti sounds amazing, I will definitely have to try it your way soon!

    Reply
    • Nami August 4, 2011, 3:15 pm

      Hey Peggy – don’t feel bad.. same here. I just came back from vacation but I’ve been so busy that I haven’t started reading google reader yet… We are both busy and I already appreciate your friendship! ;-) Same thing to everyone here…. I’ll be visiting everyone soon!

      Reply
  • Christine August 4, 2011, 3:42 pm

    Looks great. Wish I had a plate of pasta now. Love the photos.

    Reply
  • Kita August 4, 2011, 4:04 pm

    Red meat sauce has to be in my all time top three favorite foods. Something about it is just magical and I have been known to eat it by the spoonful with nothing else to wash it down. That’s for reminding me how much I love it!

    Reply
  • sophia August 4, 2011, 6:50 pm

    Another Japanese pasta I really love is the mentaiko pasta…I’ve not tried Japanese style meat sauce before because I always thought it would just be the same American/Italian style. I noticed that sometimes they add a soft-boiled egg on top though! I’d love this with a side of kimchi. :-)

    Reply
  • Priscilla - She's Cookin' August 4, 2011, 8:38 pm

    Your Japanese-style spaghetti sauce contains all the flavors I love in a homemade sauce – the two meats are essential!

    Reply
  • Kay Ecker August 5, 2011, 7:59 am

    I love how you add butter at the end! There’s a famous chef that does the same and he charges $28 for a small bowl of pasta w/just marinara sauce!

    Reply
    • Nami August 5, 2011, 10:24 am

      Hi Kay! I like adding butter or soy sauce at the end – even tiny bit. :-) $28 for marinara sauce! I would love to try that…has to be good!

      Reply
  • purabi naha August 5, 2011, 10:24 am

    This recipe is truly something different and is really worthy to be bookmarked! Loved the pictures. Oh, so the Japanese combine pork with beef!!

    Reply
  • Xiaolu @ 6 Bittersweets August 6, 2011, 6:29 am

    Mmmm wonderfully hearty and delicious =)

    Reply
  • Kim Bee August 6, 2011, 11:00 pm

    Way to rock the italian cuisine Nami! This looks so good. One day I am totally joining you for dinner.

    Reply
  • Lyn August 12, 2011, 5:44 am

    I must definitely try your Japanese style meat sauce the next time I cook spaghetti! :D
    We always cook the Filipino version (slightly sweeter taste with some sugar added) ever since Cathy came and we love it very much. Previously, I only cooked it the very traditional way (I presumed) as instructed on the pasta sauce bottles and it tasted slightly sour but still nice. lol
    I like the idea of adding red wine and butter in the sauce! Must be very good! :D

    Reply
  • Cindy @ MijoRecipes August 26, 2011, 9:47 pm

    I will try this with chicken though, and with your eggplant parmesan recipe!!

    Reply
  • Katherine Martinelli March 1, 2012, 11:04 pm

    This looks amazing! Thanks again for linking up to my pasta blog hop! Pinned :-)

    Reply
  • Purabi Naha July 12, 2012, 7:02 pm

    Wow, who doesn’t love sphagetti and meat sauce? I can have this anytime…In fact, i can eat this every day, day after day! Your recipe looks great and I am going to try this for sure! Have a great weekend, Nami!!

    Reply
  • Orchidea August 25, 2012, 9:22 am

    I am very surprised about your story… And I have to say thi recipe is not too far from the Italian version.
    Ciao

    Reply
  • Laura (Tutti Dolci) December 10, 2012, 8:59 am

    Your sauce looks so delicious, Nami!

    Reply
  • sid December 12, 2012, 5:12 pm

    hey Nami,

    I am a silent reader of your blog and have tried many recipes! and I haven’t been disappointed yet! :D I am dying to try this recipe and was wondering if you can tell me what I can substitute red wine with as I don’t have wine or alcohol in my diet. thank you :) eagerly waiting for your reply!

    Reply
    • Nami December 12, 2012, 7:18 pm

      Hi Sid! If you don’t take alcohol, don’t worry about the wine. The flavor will lack bold flavor a little bit but with all the vegetables and the ground meat, it’s still flavorful. :) I’m very happy to hear you have cooked many dishes from my blog and you enjoyed them. Thank you so much for your feedback. You made my day! :)

      Reply
  • D-tan January 30, 2013, 8:43 pm

    I just discovered your recipes within the last few days and have already cooked your Gyudon and this spaghetti meat sauce! I’ve been yearning for Japanese styled spaghetti meat sauce since the Italian Tomato restaurant in my area closed down a few years ago. Your recipe was really great, the only addition I made to it was that I added sugar to the seasoning to give me the sweeter sauce that I’m used to in Japan.

    I’m so glad I found your blog! All of your recipes take me back to my childhood and my past times in Japan!

    Reply
    • Nami January 30, 2013, 10:44 pm

      Hi D-tan! I’m really happy to hear you enjoy my blog and thank you very much for trying my recipes! I miss Japanese spaghetti too… :)

      Reply
  • Monica March 13, 2013, 6:46 pm

    Yum! I went to Japan almost 15 years ago and one of the most surprisingly things I discovered was how delicious the Italian food was! I had some amazing pasta dishes. This looks so good!

    Reply
  • Kate November 6, 2013, 4:55 pm

    I’m cooking this right now. I lived in Japan for a few years while I was in the U.S. Navy, and I’ve been trying to mimic the awesome Japanese style spaghetti sauce since I’ve been back in the U.S.! I will have to let you know how it turns out later, but I must say this site is great! Thank you for sharing these wonderful recipes! Japanese culture and cuisine is SO much more than American sushi bars want us to think haha! :-)

    Reply
    • Nami November 8, 2013, 4:01 pm

      Hi Kate! I hope you enjoyed this dish. It’s one of my favorite dishes and I always get cravings when I hear or see someone making it (like right now!). :) I’m happy to hear that you enjoyed your stay in Japan and that you continue to enjoy the Japanese food/culture. :)

      Reply
  • Annie March 2, 2014, 8:52 am

    Hi nami, which Le cruset pot are you using in this recipe (name/measurements)?

    Reply
  • bearmon2010 September 4, 2014, 1:39 pm

    I dont used the BUTTERS because its not healthy. I prefer HEALTHFUL so I minus it and and I used dry basil instead of bay leaf and it works. Delicious and I cook it again — twice. :) :)

    Reply
    • Nami September 4, 2014, 10:00 pm

      I’m glad you enjoyed it! Thank you for your feedback! :)

      Reply
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