Tuesday, August 19, 2014

Spaghetti with Ground Beef and Mushrooms/洋菇牛肉意大利麵

Another day I went to a Japanese spaghetti restaurant, seating by the bar and watching how they cook.  They actually use soy sauce, fish egg and scrambled eggs to make the pasta sauce, it tasted so good!  I'm going to try that sometime soon.

This is another amazing pasta dish that I discovered recently.  I like how the ground beef combining with sliced mushrooms that bring out the nice flavour of the pasta.  I kind of used the Chinese cooking technique to make this dish and it turned out great!  No butter just olive oil, finely chopped green onion and ground garlic.  I feel that making fusion pasta is like making fried noodles sometimes, except you use spaghetti either than Chinese noodles.


  • Spaghetti (100 Grams)
  • Pasta Sauce (2 tbsp)
  • Olive Oil (1 tsp)
  • Salt (10 Grams)
  • Water (1 Litre)
  • Ground Beef (10 Grams)
  • 4 White Mushrooms (Sliced)
  • Ground Garlic (1 tbsp)
  • Half Red Bell Pepper (Diced)


  1. Bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of pasta).  When water is boiling add pasta to water.  Stir a couple of times to avoid pasta sticking to the pot or to each other. Cook pasta for 8 minutes and then drain.  Add 1 tbsp olive oil to the pasta and then mix evenly.
  2. Take a large sauce pan, heat 1 tbsp of olive oil over medium-high heat.  Then add ground garlic, red bell pepper and sliced mushrooms.  Stir fry everything for about 1 minute, add ground beef.  Keep stirring everything for about 3 minute, until the beef is almost eady.  Add the pasta sauce.  Stir everything and then add pasta.  Mix everything evenly, and then transfer the everything to a serving plate.  Granish with finely chopped green onion and enjoy!

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