Hong Kong Bolognese Spaghetti
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with a rich Hong Kong-style Bolognese sauce made with ground beef, tomatoes, and Asian pantry staples like oyster sauce and Shaoxing wine. A unique fusion on a classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 1/2 lbs ground beef
- 1 can (28 oz / 800 g) tomatoes (, crushed)
- 1 medium yellow onion (, minced)
- 2 carrots (, finely diced)
- 2 celery stems (, finely diced)
- 3 cloves garlic (, minced)
- 4 tablespoons tomato paste
- 2 tablespoons Shaoxing wine ((or dry sherry))
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Cooked spaghetti (, tagliatelle, pappardelle, or your favorite pasta)
- Grated parmesan cheese ((or/and mixed shredded cheese) )
- Chopped fresh parsley ((Optional))
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1769mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1051mg
- Calcium
- 114mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1769MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.