Miso Bolognese
blender
Prep time
20 mins
skillet
Cook time
0 min
timer
Total time
70 mins
The strong flavors of miso combine with coconut milk and sherry wine to create something both new and exciting and familiar.
Instructions
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1
In a large pot over medium-high heat, heat oil. Cook onions, celery, and carrots, stirring, and until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add beef and cook, stirring occasionally and breaking up meat with a wooden spoon, until lightly browned, 8 to 10 minutes.
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2
Reduce heat to medium and add sherry. Cook, stirring occasionally, until liquid is reduced by half, 8 to 10 minutes.
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3
In a large bowl or measuring cup, whisk broth and miso until fully combined. Add to beef mixture. Reduce heat to low and cook until slightly reduced, about 10 minutes.
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4
Add milk and pepper and cook, uncovered and stirring occasionally, until thickened and flavors have melded, about 10 minutes more.
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5
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.
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6
Remove pot with sauce from heat and stir in chives. Add pasta to sauce and toss until noodles are coated.
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7
Divide pasta and sauce among bowls. Top with more chives.
Ingredients
Servings:
serving(s)
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R 0.25 c. vegetable oil
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R 2 medium yellow onions, finely chopped
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R 4 stalks celery, finely chopped
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R 2 medium carrots, finely chopped
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R 6 cloves garlic, finely chopped
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R 2 lb. (20% fat) ground beef
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R 0.5 c. dry sherry
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R 2 c. low-sodium chicken broth
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R 6 tbsp. white miso paste
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R 1 c. full-fat coconut milk
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R 1 tsp. freshly ground black pepper
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R Kosher salt
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R 1 lb. fettuccine
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R 0.5 c. chives, sliced, plus more for serving