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Miso Bolognese

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Miso Bolognese

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

Ingredients :

  • 1/4 cup 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
  • 1/2 cup dry sherry
  • 2 cups low-sodium chicken broth
  • 6 Tbsp. white miso paste
  • 1 cup full-fat coconut milk
  • 1 tsp. freshly ground black pepper
  • Kosher salt
  • 1 lb. fettuccine
  • 1/2 cup 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.
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