Miso Bolognese
A creamy combination of coconut milk, and miso paste with vegetables and ground beef.
Ingredients
- 3 tbsp Oil
- 3 Carrots fine diced
- 3 Celery Stalks fine dinced
- 1 Medium Yellow Onion fine diced
- 4 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Pepper
- 2 lb Ground Beef
- 2 cup Beef Broth
- ¼ cup Sherry Wine Vinegar
- ¾ cup Miso Paste
- 2 cup Coconut Milk full-fat
- 2 tbsp Cornstarch
- 1½ lb Spaghetti
- 1 tbsp Sesame Seeds
Instructions
- Start water boil for pasta.
- In a large saute pan, over medium high heat, add oil, onion, carrots, celery, garlic, salt and pepper. Saute for 5 minutes. Add ground beef. Cook, crumble and combine with vegetable mixture. Continue to cook until no longer pink.
- In a bowl, combine broth, sherry, coconut milk and miso paste. Add to beef mixture and stir to combine. Reduce heat to medium and let simmer while pasta is cooking.
- Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water.
- In the last five minutes of the pasta cook time, remove ½ cup of liquid to a small cup. Whisk cornstarch into hot liquid. Return to pan and stir to combine. Let continue to simmer until pasta is ready.
- Serve a portion of pasta in a shallow bowl and ladle miso Bolognese over the top. Sprinkle with sesame seeds
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