Miso Bolognese
Ingredients
- 1/4 c. vegetable oil
- 2 medium yellow onions
finely chopped
- 4 stalks celery
finely chopped
- 2 medium carrots
finely chopped
- 6 cloves garlic
finely chopped
- 2 lb. ground beef
20% fat
- 1/2 c. dry sherry
- 2 c. low-sodium chicken broth
- 6 tbsp. white miso paste
- 1 c. full-fat coconut milk
- 1 tsp. freshly ground black pepper
- Kosher salt
- 1 lb. fettuccine
- 1/2 c. chives
sliced, plus more for serving
Directions
- 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.
- 2
Reduce heat to medium and add sherry. Cook, stirring occasionally, until liquid is reduced by half, 8 to 10 minutes.
- 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.
- 4
Add milk and pepper and cook, uncovered and stirring occasionally, until thickened and flavors have melded, about 10 minutes more.
- 5
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.
- 6
Remove pot with sauce from heat and stir in chives. Add pasta to sauce and toss until noodles are coated.
- 7
Divide pasta and sauce among bowls. Top with more chives.
Miso Bolognese
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