Name: Mīto Sōsu Supageti (ミートソーススパゲッティ, meat-sauce spaghetti)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 320g thick spaghetti; 300g ground beef, or a half-and-half mix of ground beef and pork; 1 medium onion, finely chopped; 1 small carrot, finely chopped; 1 celery stalk, finely chopped; 2 cloves garlic, minced; 2 tablespoons neutral oil; 1 tablespoon butter, plus more for finishing if desired; 2 tablespoons tomato paste; 1 can crushed tomatoes, 400g; 1/2 cup dashi or water; 3 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; 1 teaspoon sugar, only if the tomatoes taste sharp; 1/2 teaspoon sea salt, plus more for pasta water; Freshly ground black pepper; Grated Parmesan cheese, optional for serving; Finely chopped parsley, optional for serving

Question 1

How long should Japanese meat sauce spaghetti simmer?

Accepted Answer

Simmer Japanese meat sauce spaghetti uncovered for 30 to 40 minutes after adding crushed tomatoes, dashi or water, ketchup, Worcestershire sauce, and soy sauce. The sauce is ready when it thickens, looks glossy, and a little oil begins to show at the edges.

Question 2

Why does Mito Sosu Supageti use ketchup?

Accepted Answer

Mito Sosu Supageti uses 3 tablespoons of ketchup to create the mild sweetness associated with Japanese yoshoku cafeteria spaghetti. The ketchup should simmer into the crushed tomato sauce so its sweetness rounds the tomato flavor instead of tasting sharp or candy-like.

Question 3

Can I use dashi instead of water in Japanese meat sauce spaghetti?

Accepted Answer

Yes. Use 1/2 cup dashi instead of water in Japanese meat sauce spaghetti if you already have clean dashi available. The small amount of dashi adds quiet savory depth under the tomato, beef, soy sauce, Worcestershire sauce, and ketchup without making the pasta taste like soup.

Question 4

What kind of ground meat works best for Mito Sosu Supageti?

Accepted Answer

Use 300 grams of ground beef that is 80 to 85 percent lean, or use a half-and-half mix of ground beef and pork. Meat with enough fat browns better and keeps the sauce soft, while very lean ground meat can turn dry and grainy.

Question 5

What kind of pasta should I use for Japanese meat sauce spaghetti?

Accepted Answer

Use 320 grams of thick spaghetti for Japanese meat sauce spaghetti. Mito Sosu Supageti is often served with a slightly softer noodle than modern Italian pasta, but the spaghetti should stay firm enough to carry the glossy tomato, ketchup, and ground beef sauce.

Question 6

Can I make Japanese meat sauce spaghetti ahead of time?

Accepted Answer

Make the Japanese meat sauce up to 3 days ahead and refrigerate it in an airtight container. The sauce tastes rounder the next day as the tomato and meat settle together. Freeze flat portions for up to 1 month, then reheat gently with water or dashi.

Culinary Explorer

Mīto Sōsu Supageti (ミートソーススパゲッティ, meat-sauce spaghetti)

Ingredients

thick spaghetti

ground beef

onion

Where cooking meets culture.

Ingredient	Quantity
thick spaghetti	320g
ground beefor a half-and-half mix of ground beef and pork	300g
onionfinely chopped	1 medium