Miso Bolognese

Miso Bolognese

from delish.com
20 min

The strong flavors of miso combine with coconut milk and sherry wine to create something both new and exciting and familiar.

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. (20% fat) ground beef
  • 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. 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. 2

    Reduce heat to medium and add sherry. Cook, stirring occasionally, until liquid is reduced by half, 8 to 10 minutes. 

  3. 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. 4

    Add milk and pepper and cook, uncovered and stirring occasionally, until thickened and flavors have melded, about 10 minutes more.

  5. 5

    Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain. 

  6. 6

    Remove pot with sauce from heat and stir in chives. Add pasta to sauce and toss until noodles are coated.

  7. 7

    Divide pasta and sauce among bowls. Top with more chives.