Japanese Cafeteria Spaghetti Sauce
Discover the comforting and nostalgic flavors of Japanese Cafeteria Spaghetti Sauce, a delightful fusion of Western-style pasta and Japanese culinary twists. This easy-to-make recipe combines ground beef, sweet grated carrot, and a rich tomato base enhanced with umami-packed ingredients like soy sauce, Worcestershire sauce, and a hint of ketchup for that signature Japanese yoshoku flair. The sauce is simmered to perfection and finished with a touch of milk for creaminess, creating a velvety texture that clings beautifully to al dente spaghetti. Ready in just 35 minutes, this hearty dish is perfect for a quick weeknight dinner or a satisfying lunch. Tossed with the savory sauce and optionally garnished with fresh parsley, it delivers a unique and flavorful experience reminiscent of cozy Japanese cafeterias. Enjoy this crowd-pleaser that effortlessly blends tradition with innovation!
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Recipe Information
Ingredients
- 250 grams Ground beef
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 small, grated Carrot
- 1 400g can Canned crushed tomatoes
- 3 tablespoons Tomato ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 50 milliliters Milk
- 2 tablespoons Olive oil
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 300 grams Spaghetti
- 1 tablespoon, chopped (optional for garnish) Fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining. Set the cooked spaghetti aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, then sauté for 2-3 minutes until softened and fragrant.
Add the grated carrot and cook for another 2 minutes, stirring occasionally.
Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in the canned crushed tomatoes, tomato ketchup, Worcestershire sauce, soy sauce, sugar, and milk. Mix well to combine.
Reduce the heat to low and let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly. If the sauce becomes too thick, add a splash of reserved pasta cooking water to adjust the consistency.
Season the sauce with salt and black pepper to taste.
Add the cooked spaghetti to the sauce and toss until the noodles are well coated in the sauce.
Serve the Japanese cafeteria spaghetti hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 50.4 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2895 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
