Japanese Cafeteria Spaghetti Sauce

Discover the comforting and nostalgic flavors of Japanese Cafeteria Spaghetti Sauce, a delightful fusion of Western-style pasta and Japanese culinary twists. This easy-to-make recipe combines ground beef, sweet grated carrot, and a rich tomato base enhanced with umami-packed ingredients like soy sauce, Worcestershire sauce, and a hint of ketchup for that signature Japanese yoshoku flair. The sauce is simmered to perfection and finished with a touch of milk for creaminess, creating a velvety texture that clings beautifully to al dente spaghetti. Ready in just 35 minutes, this hearty dish is perfect for a quick weeknight dinner or a satisfying lunch. Tossed with the savory sauce and optionally garnished with fresh parsley, it delivers a unique and flavorful experience reminiscent of cozy Japanese cafeterias. Enjoy this crowd-pleaser that effortlessly blends tradition with innovation!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 3

Ingredients

• 250 grams Ground beef
• 1 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 1 small, grated Carrot
• 1 400g can Canned crushed tomatoes
• 3 tablespoons Tomato ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Soy sauce
• 1 teaspoon Sugar
• 50 milliliters Milk
• 2 tablespoons Olive oil
• 1 teaspoon, or to taste Salt
• 0.5 teaspoon, or to taste Black pepper
• 300 grams Spaghetti
• 1 tablespoon, chopped (optional for garnish) Fresh parsley

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining. Set the cooked spaghetti aside.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, then sauté for 2-3 minutes until softened and fragrant.

Step 3

Add the grated carrot and cook for another 2 minutes, stirring occasionally.

Step 4

Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it up with a wooden spoon as it cooks.

Step 5

Stir in the canned crushed tomatoes, tomato ketchup, Worcestershire sauce, soy sauce, sugar, and milk. Mix well to combine.

Step 6

Reduce the heat to low and let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly. If the sauce becomes too thick, add a splash of reserved pasta cooking water to adjust the consistency.

Step 7

Season the sauce with salt and black pepper to taste.

Step 8

Add the cooked spaghetti to the sauce and toss until the noodles are well coated in the sauce.

Step 9

Serve the Japanese cafeteria spaghetti hot, garnished with chopped parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1349.7g)

Amount per serving	% Daily Value*
Calories	1612.6

Total Fat 77.5g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 181.6mg	0%
Sodium 4558.1mg	0%
Total Carbohydrate 166.6g	0%
Dietary Fiber 16.3g	0%
Total Sugars 50.4g
Protein 70.6g	0%

Vitamin D 22.7IU	0%
Calcium 327.3mg	0%
Iron 15.5mg	0%
Potassium 2895.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 17.2%

Carbs: 40.5%