Spaghetti with Miso Bolognese

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package directions until al dente, stirring occasionally so the strands do not stick. Before draining, reserve about ½ cup (120 ml) of the hot pasta water.

2. 2

   While the pasta cooks, heat the oil in a large Dutch oven or deep skillet over medium heat. Add the onion, carrot, and celery and cook for 5 to 7 minutes, stirring often, until the vegetables are softened and the onion is translucent.

   Start 7-minute timer
3. 3

   Add the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.

   Start 30-second timer
4. 4

   Add the ground beef. Break it into small pieces with a wooden spoon and cook for 6 to 8 minutes, stirring occasionally, until no longer pink and lightly browned in places.

   Start 8-minute timer
5. 5

   Add the crushed tomatoes and soy sauce. Stir thoroughly, bring the mixture to a gentle simmer, then cook uncovered for about 30 minutes, stirring occasionally, until thickened and meaty. Season with black pepper and salt only if needed, since the miso and soy sauce are salty.

   Start 30-minute timer
6. 6

   In a small bowl, whisk the miso with the reserved hot pasta water until smooth. This thinning step helps the miso incorporate evenly into the sauce.

7. 7

   Add the cooked spaghetti to the ragù and toss to coat. Add the miso mixture at the very end and toss again until the sauce is glossy and evenly distributed. Serve immediately.