Description
A rich and flavorful twist on classic Bolognese, Miso Bolognese combines savory ground beef with the umami depth of white miso paste and creamy coconut milk. This hearty sauce, simmered with aromatic vegetables and enhanced by dry sherry, is served over tender fettuccine and garnished with fresh chives for a satisfying meal perfect for any occasion.
Ingredients
Units
Scale
Sauce
- 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. (20% fat) 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, to taste
Pasta and Garnish
- 1 lb. fettuccine
- 1/2 cup chives, sliced, plus more for serving
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, heat the vegetable oil. Add the finely chopped onions, celery, and carrots, stirring frequently, and cook until softened, about 5 minutes. Add the chopped garlic and cook for an additional minute until fragrant.
- Brown the Beef: Add the ground beef to the pot. Cook, breaking up the meat with a wooden spoon, stirring occasionally until the beef is lightly browned, approximately 8 to 10 minutes.
- Deglaze with Sherry: Reduce the heat to medium and pour in the dry sherry. Continue cooking, stirring occasionally, until the liquid has reduced by half, about 8 to 10 minutes.
- Add Broth and Miso: In a separate bowl or large measuring cup, whisk together the chicken broth and white miso paste until fully combined. Add this mixture to the beef. Reduce the heat to low and let it cook, uncovered, until slightly reduced, about 10 minutes.
- Incorporate Coconut Milk and Seasonings: Stir in the full-fat coconut milk and freshly ground black pepper. Cook uncovered, stirring occasionally, until the sauce thickens and the flavors meld, about 10 more minutes. Season with kosher salt to taste.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain well.
- Combine and Serve: Remove the sauce pot from heat and stir in the sliced chives. Add the drained pasta to the sauce and toss gently until the noodles are well coated. Serve divided among bowls and garnish with additional chives.
Notes
- White miso paste adds a subtle umami flavor; avoid using dark or red miso, which are more robust and can overpower the dish.
- Full-fat coconut milk provides creaminess without dairy; it’s suitable for those avoiding lactose.
- Adjust salt carefully since miso is already salty.
- Dry sherry can be substituted with white wine or cooking sherry if preferred.
- Use low-sodium chicken broth to control salt level and flavor balance.
- For a vegetarian version, substitute ground beef with plant-based meat alternatives and use vegetable broth.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg
