chinese spaghetti bolognese

January 8, 2016

prep time: 15 minutes       cook time: 15 minutes       total time: 30 minutesground-beef-recipes-10
yields 3-4 servings

8 oz. dried spaghetti
1 lb. ground beef
1 medium onion, finely diced
2 cloves garlic, minced
2 tsp cooking wine or dry sherry
2 c chicken stock
3 T oyster sauce
2 T soy sauce
1 tsp sesame oil
1 c frozen peas
2 T cornstarch, mixed with 2 T water


  1. bring a pot of water to a boil for the spaghetti. cook the spaghetti according to the package instructions, under cooking it by about a minute.
  2. heat a wok over high heat. add the ground beef and cook until slightly browned, breaking up any large chunks of beef.
  3. add the onion, garlic, and wine, and turn the heat down to medium. cook until the onion is transparent, and then add the chicken stock.
  4. bring to a boil and lower the heat to a simmer. stir in the oyster and soy sauces, sesame oil, and pepper. cover and simmer for 10 minutes.
  5. remove the cover, add the peas, and stir for one minute.
  6. stir up the cornstarch slurry and drizzle the slurry into the sauce while stirring constantly. the sauce should thicken until it coats a spoon.
  7. drain the pasta, and add it directly to the wok. toss until the pasta is coated in sauce. feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin.


yum ! chinese spaghetti =] this was quite tasty. i didn’t have any frozen peas on hand for this recipe, but i had some canned peas. they had been sitting in our cupboard for a while… who knows how long… years maybe. they weren’t particularly good, but the noodles and everything else tasted great.

this was a really easy dish to put together and an asian spin on italian spaghetti. this is definitely going to go in the archives of recipes to keep and try again really soon !

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