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Chinese Spaghetti Bolognese

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My attempt at a Chinese/HK spaghetti bolognese. Even though it tasted more like an asian beef stroganoff, it was surprisingly delicious and a very easy pack-for-work lunch for a retail healthcare professional!

Serving size: 2 servings
Duration: < 1 hour

Ingredients

  • 227g dried spaghetti (i.e. half a 454g box of De Cecco)
  • 1/2-3/4 lb of ground meat (e.g. beef, turkey)
  • 1/2 medium onion, diced
  • 2-3 cloves garlic, minced
  • 2 tsp Shaoxing wine
  • 1.5 cup chicken or beef stock
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce*
  • 1 tsp sesame oil
  • Pepper and salt to taste (max 1 tsp)*
  • 4 well rounded tsp cornstarch, mixed with 1 tbsp water

Directions

  1. Boil water and cook spaghetti 1-2 mins under the al dente time (i.e. I cooked for 8 minutes when box said 10 minutes for al dente). Drain pasta.
  2. Add oil to a pan and cook beef until medium well. Break up any large chunks.
  3. Add onions, garlic, and Shaoxing wine. Cook until onions are slightly translucent.
  4. Add chicken stock and bring mixture to a boil.
  5. Add oyster sauce, soy sauce, sesame oil, and pepper to taste. Mix and bring to a simmer. 
  6. Simmer mixture with lid on for 10 minutes.
  7. Add the cornstarch and water mixture, stirring constantly. The mixture should thicken.**
  8. Add drained pasta to the mixture and stir until warmed. Enjoy!
* I found it to be salty enough, but you can add more soy sauce.
** Can add more cornstarch/water mix if you want it thicker.

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