Hong Kong Style Spaghetti Bolognese (港式肉醬意粉)
This is a 30 minute recipe to make Hong Kong style spaghetti bolognese, a classic dish found in local Hong Kong diners.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 servings spaghetti pasta
- 300g minced pork or beef (or both)
- 1-2 medium tomatoes (or 1 large)
- 1/2 carrot, chopped into cubes
- 1 stalk celery, diced
- 1/2 red onion, diced
- 3 tbsp concentrated tomato paste
- 200ml chicken broth
- 100ml water
- 1 tbsp cornstarch
- 2 tbsp water
- 100g cheddar cheese (topping)
- 2 tbsp ketchup
- 1 tbsp light soy sauce
- 2 tsp Worcestershire sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 2 bay leaf
Instructions
- 1
Prepare your ingredients by chopping carrots, red onions, celery and tomatoes.
- 2
Add your pasta to salted boiling water and cook your pasta according to package instructions, minus 1-2 minutes until al dente.
- 3
Heat oil in a frying pan. On high heat, add your minced meat and cook until 70-80% cooked.
- 4
Add chopped carrots, red onions and celery. Stir-fry for a minute, then add tomato paste. Before combining the tomato paste with the vegetables, first sauté the paste for about a minute to bring out flavour.
- 5
Add chicken stock and water. Bring it to a boil, then add tomatoes, sauce ingredients and bay leaf. Cover with a lid and simmer the Bolognese sauce for 10 minutes on medium heat.
- 6
After 10 minutes, add a cornstarch slurry (cornstarch + water), bring the sauce to a boil until it becomes creamy and thick. Add spaghetti pasta and mix.
- 7
The melty cheese is optional, but if you want, add your pasta to a baking dish and sprinkle a generous amount of cheese. Bake at 200˚C/ 392˚F for 5 minutes or until the cheese is melty and golden brown. Enjoy!