Japan · No.26 / 103
Japanese-style Meat Sauce
Japanese-style Meat Sauce
A familiar yoshoku dish of spaghetti topped with minced meat and onion simmered briefly in a sweet, ripe tomato sauce.
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Cook this pasta on video
Watch the creators’ original videos for the method and finish.
Keita YugeFor Anyone Living Alone: The Fastest, Delicious Meat SauceWatch on YouTube ↗
Meet the dish
Japanese home cooking
Put the sweetness of softened onion and ripe tomato ahead of a deeply reduced, meat-forward sauce.
Pasta shapes to use
- Spaghetti
Key ingredients
- Mixed beef and pork mince
- Onion
- Ripe tomato sauce
- Olive oil
Follow the cooking scenes
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Step 1: Soften the onion
Cook finely chopped onion in olive oil until soft and sweet, without chasing a dark sear.
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Step 2: Cook the meat and tomato
Add the mince and break it up. Once colored, add tomato sauce, bring briefly to a simmer and season.
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Step 3: Spoon over the pasta
Cook the spaghetti to the package time, plate it, and spoon the sauce generously over the center. Add parsley and grated cheese if desired.
What to watch for
- Softening the onion thoroughly first removes its raw edge and links it naturally with the sweetness of ripe tomato even in a short simmer.
- Spoon the sauce over the pasta to leave a gradient from plain strands to meat-rich tomato sauce as it is mixed at the table.
What sets it apart
Compared with long-cooked Bolognese, this style emphasizes sweeter tomato flavor and a sauce served over the noodles.