Spaghetti Meat Sauce (Vietnamese Fusion) | Mì Spaghetti Theo Vị Việt Nam

Name: Spaghetti Meat Sauce (Vietnamese Fusion) | Mì Spaghetti Theo Vị Việt Nam
Total time: 6300 s
Yield: 4-6 people
Cuisine: American
Ingredients: 1 lbs button mushrooms; 1.5 lbs ground beef (80% lean/ 20% fat); 1 can pitted whole black olive; 6 cloves garlic (minced); 1 shallot (minced); 1 white onion (diced); 2-3 bay leaves; 1 Tbs sugar; 1.5 tsp chicken bouillon granulate; 1.5 Tbs Fish sauce; 1 tsp ground black pepper; 1 tsp thyme; 48 oz marinara sauce (2 Jar Bertolli); 1 cup pasta water (salted); as needed Cooking oil; as needed Spaghetti; as needed Parmesan cheese

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

Mom’s version of spaghetti is always way more flavorful and better than the “authentic” spaghetti at the Italian restaurant. For us Vietnamese, the umami taste, spices and herbs, are much more intense than Italian cuisine. While most European cuisines focuses on fresh taste, with rich flavor. Vietnamese and other Asian cuisine focus more on pungent, umami, hard hitting herbs and spices. While many Italians might cringe at this recipe, I still wish to introduce to them the umami flavor in spaghetti.

Quoc Nguyen | Chef Q @chefqstr

Saved

Ingredients

45 min - 1 hr

4-6 people

1 lbsbutton mushrooms
1.5 lbsground beef (80% lean/ 20% fat)
1 canpitted whole black olive
6 clovesgarlic (minced)
1shallot (minced)
1white onion (diced)
2-3bay leaves
1 Tbssugar
1.5 tspchicken bouillon granulate
1.5 TbsFish sauce
1 tspground black pepper
1 tspthyme
48 ozmarinara sauce (2 Jar Bertolli)
1 cuppasta water (salted)
as neededCooking oil
as neededSpaghetti
as neededParmesan cheese

Saved

Steps

45 min - 1 hr

1

Cook your spaghetti: 1 gallon water & 2 tsp salt. Till al dente. Save 1 cup pasta water.
2

Button mushroom prep: DO NOT WASH mushrooms. This will only make the mushroom absorb water. Instead, peel away the thin layer starting from the bottom. Cut into quarters. Mince garlic, shallots, and dice onions.
3

In a non stick pot, add mushrooms and sauté till shrunken and slight gold brown (No oil). Take out and set aside.
4

Add oil to pot, toss in minced garlic, shallots, and diced onions. Sauté till onion becomes a bit translucent. Then add ground beef.
5

Season with: sugar, chicken bouillon, fish sauce, ground black pepper, thyme. Combine and sauté till beef is not red.
6

Add cooked mushrooms, pitted black olives, and bay leaves. Stir to mix evenly before adding in 1 cup pasta water and mix again.
7

Add marinara sauce and mix evenly before covering lid and simmer on low for 10-15 minutes. Uncover lid and simmer for another 10 minutes to reduce sauce. Optional to add grated Parmesan cheese.
8

Sauce over pasta noodles and grate Parmesan cheese. Enjoy!