Spaghetti with Miso Bolognese

Japanese food culture has so enthusiastically embraced Italian cuisine, it has adapted dishes to suit local tastes and coined the term itameshi to categorize Japanese-Italian dishes. There are even Japanese “spaghetti houses” specializing in pasta dishes paired with ingredients such as cod roe, sea urchin or salted plum. This sauce is our version of what might be called Japanese bolognese. It’s faster and simpler to prepare than traditional ragù bolognese thanks to umami-rich miso and soy sauce. It means you can get a rich, meaty pasta dinner on the table in under an hour. Either red or white miso works well, or use a mixture of the two.