Recipe
Perfect for Singles! The Fastest, Most Delicious Meat Sauce Ever
Ingredients
- Spaghetti(1.8mm) 200g
- Mincednatto 1 pack
- Groundbeef and pork blend 200g
- Extravirgin olive oil 10g
- Garlicpaste (from a tube) just under 1 tsp
- Worcestershiresauce 15g
- Ketchup30g
- Canneddiced tomatoes 200g
- Salt2g
- Blackpepper to taste
- Gratedparmesan cheese to taste
About "Meat Sauce Spaghetti with Natto"
This is a time-saving meat sauce spaghetti made with a ground beef and pork blend and minced natto (fermented soybeans), requiring absolutely no knives. By pan-searing the natto, you easily recreate the rich depth and umami that usually requires slow-cooking onions and carrots. The distinct aroma of natto mostly disappears when heated, leaving only a rich, savory depth that even natto-haters won't notice. Cooking the pasta directly in the sauce creates a perfect harmony between the two. With zero prep and no knives needed, this recipe is perfect for solo diners or quick dinners after work.
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Tips for Making "Meat Sauce Spaghetti with Natto"
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Heat control
- Sear the ground meat on high heat without oil, pressing it against the pan to get a deep brown crust that locks in umami and richness.
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Ingredient tip
- Searing the minced natto well replaces the tedious process of caramelizing chopped vegetables, adding instant depth and richness.
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Prep
- No prep work required. Simply measure out your ingredients and you are ready to cook.
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Cleanup tip
- Minimize cleanup by using the same pan without washing it and transferring the pasta directly with tongs instead of using a colander.
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Boiling pasta
- Keep the pasta water salt concentration at 1.1%, and transfer the pasta to the sauce when it is al dente, 1 minute before the package instructions.
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Finishing sauce
- Add about 200ml of pasta water to thin the sauce, then simmer the pasta directly in the sauce to create a cohesive dish.
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Final touch
- Toss in grated parmesan cheese at the very end to boost the overall flavor.
Ingredients for "Meat Sauce Spaghetti with Natto"
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How to Make "Meat Sauce Spaghetti with Natto"
- 1
Measure out all the ingredients and have them ready (this is the only prep needed).
- 2
Place the ground meat in a non-stick frying pan without adding oil, season with salt and pepper, and turn the heat to high.
- 3
Press the meat down against the pan without moving it too much, searing it for about 3 minutes until beautifully browned.
- 4
Remove the browned meat and set it aside in a separate bowl.
- 5
Using the same pan, add the extra virgin olive oil and garlic paste (just under 1 tsp), heating over low heat until fragrant.
- 6
Add the minced natto and press it against the pan, sautéing until it gets a nice seared color.
- 7
Once the natto is browned, add the Worcestershire sauce and ketchup, cooking off the acidity.
- 8
Return the seared meat to the pan, add the canned diced tomatoes, and simmer until the sauce thickens and the flavors meld.
- 9
In a separate pot, bring water with a salt concentration of about 1.1% to a boil and start cooking the spaghetti.
- 10
Once the sauce has thickened, add about 200ml of pasta water to thin it out, and simmer a bit more.
- 11
Use tongs to transfer the pasta directly into the sauce pan when it is al dente, 1 minute earlier than the package instructions.
- 12
Toss the pasta in the sauce, letting it simmer briefly to absorb the flavors, then check the texture and seasoning.
- 13
Add grated parmesan cheese at the end and toss well to combine.
- 14
Plate the pasta high on a dish, pour the remaining sauce from the pan generously over the top, and serve.
Detailed Commentary on "Meat Sauce Spaghetti with Natto"
* Content organized by topics from the video.
Live from Kyoto! First Look Inside Our New Shop
Today, we are giving you a first look at our new shop in Kyoto! Opening the lattice door and walking down the gravel path, you will see a charming stone lantern and a courtyard, leading into a calm, atmospheric interior. Although it will take a little more time to fully complete, we’ve given you a quick tour of the beautiful single-slab wooden counter and our carefully designed kitchen. In future videos, we hope to share more about our vision and dedication to this space. Please feel free to ask us about it when you visit! Unfortunately, we can't actually cook in this kitchen yet, so we will head back to our usual home-office kitchen to bring you today's delicious pasta recipe.
Easy Meat Sauce for Singles from My Home Kitchen
Back in our usual home-office kitchen, let's introduce the ingredients for this incredibly easy and delicious meat sauce spaghetti, perfect for singles. We will be using spaghetti (1.8mm), minced natto, ground meat blend, canned diced tomatoes, grated parmesan cheese, Worcestershire sauce, ketchup, extra virgin olive oil, salt, pepper, and garlic paste. The best part of this recipe is that it requires absolutely no knives! Since there is no cutting involved, you won't dirty a cutting board or a knife, making cleanup a breeze. Let's get started on making the fastest, most delicious meat sauce ever, which anyone living alone can easily whip up.
Zero Prep! Quick and Easy to Make
Usually, you would do some prep work before cooking, but this recipe requires absolutely none! As long as you measure out your ingredients beforehand, all you need to do is cook them one by one in a single frying pan. The beauty of this recipe is that even if you don't cook often or are exhausted after a long day of work, you can start making it the moment the craving hits. By eliminating all unnecessary steps, this ultra-fast meat sauce is perfect for busy people who want a quick, delicious meal.
Sear the Meat to Lock in Deep Umami
First, let's cook the ground meat. Place the meat in a non-stick pan without any oil, season with salt and pepper, and turn the heat to high. The key here is to press the meat down against the pan without moving it around too much, letting it sear. As it cooks, the meat will release its own fat, which we will use to get a deep, beautiful brown color. Searing it on high heat for about 3 minutes until it develops a nice crust creates a deep richness and umami throughout the meat sauce. Once the meat is well-browned, transfer it to a separate bowl for now.
Add Richness and Depth with Minced Natto
Don't wash the pan after removing the meat; we will use it as is. Add the olive oil and about 1 tsp of garlic paste, heat over low until fragrant, and then add the minced natto. Just like the meat, press the natto against the pan to sear it well. Normally, making a delicious meat sauce requires finely chopping onions, carrots, and celery, and cooking them for a long time until caramelized. However, using minced natto allows us to skip that tedious process entirely. The fermented umami and richness of the natto act as a substitute for the slow-cooked vegetables, giving the sauce an incredible depth of flavor. Once the natto is nicely browned and fragrant, add the Worcestershire sauce and ketchup, cook off the acidity, and then return the meat and add the canned tomatoes to let everything meld together.
Simmer Pasta in Sauce for Perfect Harmony
While the sauce is simmering, start boiling the pasta in a separate pot. Keep the salt concentration of the water at about 1.1%. Once the sauce has reduced and the flavors have melded, add about 1 cup (around 200ml) of the pasta water to thin it out and simmer a bit more. Transfer the pasta directly into the sauce pan using tongs when it is still slightly firm (al dente), about 1 minute before the package instructions. Skipping the colander is another trick to minimize cleanup! By simmering the pasta directly in the sauce, the rich flavors penetrate deep into the pasta, creating a beautifully cohesive dish just like you'd get at a restaurant.
Plating and Tasting! Great Even for Natto-Haters
Check the texture and saltiness of the pasta, add grated parmesan cheese at the end, and toss well to complete the fastest, most delicious meat sauce ever. Plate the pasta high on a dish and generously pour the chunky sauce remaining in the pan over the top. Tasting it piping hot, a deep richness and savory aroma spread through your mouth, tasting as if it had been simmered for hours. Unless told, no one would ever guess there is natto in it; its unique smell is completely gone, leaving only pure depth and richness melted into the sauce. Even those who dislike natto will love this exquisite pasta, so please give it a try at home!
About 弓削啓太（YUGETUBE）
弓削啓太（YUGETUBE）
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