Hong Kong Spaghetti Bolognese 焗肉醬意粉

🧂 Ingredients

• 1 tsp Sugar
• ½ tsp Salt
• 1 ½ tsp Light soy sauce
• 1 ½ tsp Corn starch
• 1 tsp Oil
• 600 g Ground beef
• 150 g Onion

  (approx. 1 medium onion), minced
• 150 g Carrot

  (approx. 1 small carrot), minced
• 3 Large tomatoes

  (or one large can), diced
• 4 cloves Garlic

  minced
• 454 g Spaghetti
• 4 tbsp Tomato paste
• 4 tbsp Ketchup
• 2 tbsp Worcestershire Sauce
• 1 tsp Light soy sauce
• 3 tbsp Sugar
• 1 tsp Salt
• ½ tsp Ground black pepper
• 1 ½ tsp Dried oregano
• 6 Dried bay leaves
• 2 tsp Corn starch

  for slurry
• 125 ml Water

  for slurry
• 3 tbsp Parmesan powder

  grated or shredded
• 1 tbsp Oil

  for frying
• 250 ml Braising liquid

  (can be water, tomato water or broth)
• 1 tsp Oil

  for adding to pasta
• 2 tsp Salt

  for adding to pasta water

Instructions

• 1 Marinate the beef with 1 tsp sugar, ½ tsp salt. 1 ½ tsp light soy sauce and
  cornstarch. Mix well. Add 1 tsp of oil and mix well again. Set aside
• 2 Mince onion, carrot and garlic. Set aside
• 3 Cut an “X” on the bottom of the tomatoes. Blanche the tomatoes for 5 seconds,
  remove from water, let cool and peel off the skin
• 4 Dice the tomatoes and strain. Keep the water from the tomatoes and use as part
  of the braising liquid. You’ll need to measure how much there is so that you can
  make up the rest in water or broth. Set aside
• 5 Heat a pan to medium-high heat, add 1 tbsp oil, add ground beef and fry until
  the beef is 50% cooked. Remove the beef from heat and set side
• 6 Fry the minced onions, carrots and garlic together until aromatic. Make a space
  in the centre of the pan and add 4 tbsp tomato paste and 4 tbsp ketchup into
  this space. Mix the sauces together and combine with the onions, carrots and
  garlic
• 7 Add the tomatoes and beef into the pan and mix well
• 8 Add 2 tbsp Worcestershire Sauce, 1 tsp light soy sauce, 3 tbsp sugar, 1 tsp
  salt, ½ tsp black pepper and mix well.
• 9 Add 6 bay leaves and 1 ½ tsp of oregano into the pan
• 10 Add 250 ml of braising liquid into the pan, mix well and turn the heat down to
  low and let it cook for 60 minutes. Stir every 15 minutes (For steps 11-16, some
  of the steps might be done simultaneously so that the pasta can go into the oven
  asap to prevent it from drying and getting cold).
• 11 After 20-30 minutes of braising the sauce, start making the spaghetti by boiling
  a pot of water (follow instructions on the package to al dente, unless you like
  the spaghetti soft)
• 12 Taste test the Bolognese sauce. Make any adjustments to the taste, if necessary
• 13 After braising the sauce for 45 minutes, combine 2 tsp of cornstarch with 125 ml
  water. Mix well and pour into the sauce and mix well again
• 14 The sauce should be slightly thick in texture because you want the sauce to
  adhere to the spaghetti. If it’s too runny, add more slurry but with less water.
  If it’s too dry, add a slurry with more water
• 15 When the spaghetti is done, put it into a mixing bowl and add 1 tsp of oil and
  mix well This will prevent the spaghetti from sticking together when you put it
  into the oven. Do not rinse pasta with water
• 16 Put the spaghetti into a casserole dish that is oven-safe
• 17 Use a ladle to pour the sauce over the spaghetti
• 18 Sprinkle parmesan cheese on top
• 19 Put it into the oven and broil for 3-5 minutes until the cheese melts and turns
  golden in colour
• 20 Serve

Nutrition Info