Tagliatelle al ragù alla Bolognese

Ingredients

While the original Tagliatelle al ragù alla Bolognese features a hearty meat sauce served over flat ribbon pasta, our Japanese adaptation incorporates elements of umami and lighter textures. We have replaced the traditional ground meat with minced tofu and added Japanese ingredients such as miso paste and shiitake mushrooms to enhance the flavors. Additionally, we will be using udon noodles instead of tagliatelle to give it a distinct Japanese touch. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 200g (7 oz) udon noodles 200g (7 oz) udon noodles
• 200g (7 oz) firm tofu, minced 200g (7 oz) firm tofu, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 shiitake mushrooms, sliced 4 shiitake mushrooms, sliced
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the minced tofu and cook until lightly browned, about 5 minutes. Remove from the pan and set aside.
3. 3.
   In the same pan, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.
4. 4.
   Add the sliced shiitake mushrooms and cook for another 5 minutes until they soften.
5. 5.
   Return the cooked tofu to the pan and mix well with the vegetables.
6. 6.
   In a small bowl, whisk together the miso paste, soy sauce, mirin, and vegetable broth. Pour the mixture into the pan and stir to combine.
7. 7.
   Bring the sauce to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
8. 8.
   Stir in the dissolved cornstarch and cook for an additional 2 minutes until the sauce thickens.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the udon noodles in bowls and ladle the Bolognese-inspired sauce over the top.
11. 11.
    Garnish with chopped green onions and enjoy!

Treat your ingredients with care...

• Tofu — Make sure to press the tofu before mincing it to remove excess moisture and improve its texture.
• Miso paste — Choose a quality miso paste, such as white or red miso, to add depth of flavor to the sauce.
• Shiitake mushrooms — If fresh shiitake mushrooms are not available, you can use rehydrated dried shiitake mushrooms instead. Soak them in warm water for 20 minutes before slicing.

Tips & Tricks

• For a richer flavor, you can add a splash of sake or white wine to the sauce while simmering.
• Feel free to add some vegetables like carrots or bell peppers for added color and texture.
• If you prefer a spicier kick, sprinkle some shichimi togarashi (Japanese seven spice) on top before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

Serving advice

Serve the Bolognese-inspired udon noodles hot, garnished with chopped green onions. Accompany the dish with a side of pickled ginger or a simple cucumber salad to add a refreshing element to the meal.

Presentation advice

To enhance the visual appeal, arrange the udon noodles neatly in the center of each bowl and ladle the Bolognese-inspired sauce over them. Sprinkle some chopped green onions on top for a pop of color. Serve the dish with elegant chopsticks and a Japanese-style soup spoon.