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Spaghetti Meat Sauce

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  • Spaghetti Meat Sauce topped with Parmesan cheese.

    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 topped with Parmesan cheese.

    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

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    4.56 from 9 votes
    Spaghetti Meat Sauce
    Spaghetti Meat Sauce
    Prep Time
    15 mins
    Cook Time
    1 hr 20 mins
    Total Time
    1 hr 35 mins
     
    Delicious home made fresh spaghetti meat sauce recipe, this is one of my favorite pasta and it's very easy recipe with ground beef and ground pork. 
    Course: Main Course
    Cuisine: Italian, Japanese
    Keyword: meat sauce, meat spaghetti
    Servings: 3
    Author: Nami
    Ingredients
    • ½ lb ground beef
    • ¼ lb ground pork (I used ground beef & pork package from Japanese market)
    • 3 Tbsp extra virgin olive oil
    • 2 cloves garlic (sliced)
    • 1 bay leaf (cut in half)
    • 1 onion (minced)
    • 1 carrot (minced)
    • 1 stalk celery (minced)
    • 1 cup red wine
    • 1 can whole tomato (1 can = 28 oz) (include juice)
    • 2 cubes vegetable bouillon (or 2 cups of vegetable stock)
    • 2 cups water (omit if you use vegetable stock)
    • 2 cups white mushrooms
    • 2 Tbsp unsalted butter
    • Sea salt
    • freshly ground black pepper
    • Parsley (finely chopped, to garnish)
    • Parmesan cheese (grated)
    Instructions
    1. Gather all the ingredients.

      ingredients for Spaghetti Meat Sauce on granite counter top
    2. In a large skillet, heat olive oil on medium heat and cook garlic and bay leaf until fragrant.
      garlic and bay leaf cooking in olive oil in a pan on top of stove
    3. Add onion, carrot, and celery and sauté until golden browned.
      Spaghetti Meat Sauce 3
    4. Add the meat and break into pieces with wooden spoon.
      meat with other ingredients in a pan on top of stove
    5. Add red wine and turn up the heat. Mix well and let the wine evaporate until the liquid is almost gone.
      Spaghetti Meat Sauce 5
    6. Add whole tomato and bouillon (if you are not using vegetable broth) and break up the tomatoes with the wooden spoon.
      Spaghetti-Meat-Sauce-6
    7. Add water (or vegetable broth) and mushrooms.
      Spaghetti Meat Sauce 7
    8. 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.
      Spaghetti Meat Sauce 8
    9. 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.
      Spaghetti Meat Sauce 9
    10. 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 Parmesan cheese at the table.
      Spaghetti Meat Sauce 10
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

     

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