Chinese Spaghetti Bolognese Recipes

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ASIAN BOLOGNESE

Provided by Jess Dang

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10



Asian Bolognese image

Steps:

  • Season ground chicken with salt and pepper in a medium sized bowl. Set aside.
  • Mix together soy sauce, cornstarch and water. Carve the tops out of each tomato (the part that connects the tomato to the vine).
  • Bring 2 quarts of water to boil. While waiting for water to boil, prepare an ice bath. Place tofu into a serving dish. Heat in microwave for 1 minute. Drain off any excess liquid.
  • When water boils, place tomatoes into boiling water for 1 minute. Place immediately into ice bath. Let sit in ice bath for about 2 minutes. Remove and peel off skins. Then quarter the tomatoes.
  • Heat olive oil over medium-high heat in wok. Add garlic. When garlic starts to brown, add ground chicken. Break chicken into small bits with spoon or spatula. Cook until chicken begins to brown. Remove chicken from wok. Return wok back to medium-high heat. Add tomatoes. When tomatoes start to juice (about 5 minutes), bring chicken back to wok. Turn heat to high. Make sure wok is as hot as possible and move meat-tomato mixture out to sides of wok forming a donut. Give the cornstarch sauce a couple of stirs before pouring it into the donut of the wok. Let it sit on the heat for about 10 seconds. Sauce should begin to boil and thicken. Stir-fry for another minute. Pour mixture into serving dish over tofu.
  • Serving suggestion: Jasmine rice.

1 pound ground chicken
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
4 vine tomatoes
1/2 pound tofu, cut into 1/2-inch cubes
1 tablespoon olive oil
2 cloves garlic, minced

SPAGHETTI BOLOGNESE

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 26



Spaghetti Bolognese image

Steps:

  • In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
  • Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
  • Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan

CHINESE CHICKEN SPAGHETTI

It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings, 1 cup per serving.

Number Of Ingredients 13



Chinese Chicken Spaghetti image

Steps:

  • Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.

Nutrition Facts : Calories 329 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced-sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

THE BEST SPAGHETTI BOLOGNESE RECIPE

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories     Dinner, Lunch, Main course, Supper

Time 2h15m

Number Of Ingredients 20



The best spaghetti bolognese recipe image

Steps:

  • Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  • Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  • Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  • Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  • Add the 75g grated parmesan, check the seasoning and stir.
  • When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
  • Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

CHINESE SPAGHETTI

Make and share this Chinese Spaghetti recipe from Food.com.

Provided by gojenni714

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Chinese Spaghetti image

Steps:

  • Cook spaghetti; drain.
  • Return to saucepan; keep warm.
  • Meanwhile, in 12"; skillet over medium heat, cook mushrooms, onions and carrot in hot oil until vegetable are tender crisp, stirring quickly and frequently.
  • Spoon vegetable mixture into spaghetti in saucepan.
  • Add soy sauce and crushed red pepper.
  • Toss gently to mix all ingredients well.
  • Can be served warm or chilled.

1 (8 ounce) package spaghetti
1/4 cup extra virgin olive oil
1/2 lb mushroom, sliced
3 green onions, chopped
1 medium carrot, shredded
1/4 cup soy sauce
1/4 teaspoon crushed red pepper flakes

CHINESE SPAGHETTI

Make and share this Chinese Spaghetti recipe from Food.com.

Provided by Bill Gary

Categories     Spaghetti

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 11



Chinese Spaghetti image

Steps:

  • Combine the ground pork, 1/2 the green onion, 1/2 the garlic, soy sauce, and sesame oil.
  • Mix well and keep covered in the refrigerator for at least 2 hours.
  • While bringing the water for the pasta to a boil, heat the vegetable oil in a wok or large skillet over high heat.
  • When the oil begins to smoke, add the remaining garlic and green onion, and stir fry rapidly for 1 minute.
  • Add the pork mixture, breaking the meat into small chunks as it cooks, until nicely browned (not burnt).
  • Add the soy sauce 1 Tbsp at a time, tasting after each addition to make sure it's not too salty.
  • Add the remaining ingredients.
  • By now the water for the pasta should be boiling.
  • If it isn't reduce the heat to low and simmer the sauce, stirring occasionally.
  • Cook the pasta, if you don't know how, read the package directions.
  • Drain the pasta, and toss it into the wok (or combine everything into a large bowl).
  • Toss well to coat and to distribute the meat (it tends to fall to the bottom, you'll need a spoon to get it out with your servings).
  • Goes great with scallion pancakes!

Nutrition Facts : Calories 894.4, Fat 43.7, SaturatedFat 11.6, Cholesterol 81.8, Sodium 1080.9, Carbohydrate 79.6, Fiber 0.6, Sugar 0.7, Protein 44.1

1 lb ground pork
1 lb thin spaghetti or 1 lb chinese noodles
4 scallions, finely chopped
2 cloves garlic, finely chopped
1 tablespoon red pepper paste
1 teaspoon ground szechuan peppercorns (optional)
1 tablespoon soy sauce
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame oil
3 tablespoons vegetable oil

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