Ingredients

1/4 c. vegetable oil

2 medium yellow onions, finely chopped

4 stalks celery, finely chopped

2 medium carrots, finely chopped

6 cloves garlic, finely chopped

2 lb. (20% fat) ground beef

1/2 c. dry sherry

2 c. low-sodium chicken broth

6 tbsp. white miso paste

1 c. full-fat coconut milk

1 tsp. freshly ground black pepper

Kosher salt

1 lb. fettuccine

1/2 c. chives, sliced, plus more for serving

Preparation

Step 1In a large pot over medium-high heat, heat oil. Cook onions, celery, and carrots, stirring, and until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add beef and cook, stirring occasionally and breaking up meat with a wooden spoon, until lightly browned, 8 to 10 minutes.Step 2Reduce heat to medium and add sherry. Cook, stirring occasionally, until liquid is reduced by half, 8 to 10 minutes. Step 3In a large bowl or measuring cup, whisk broth and miso until fully combined. Add to beef mixture. Reduce heat to low and cook until slightly reduced, about 10 minutes. Step 4Add milk and pepper and cook, uncovered and stirring occasionally, until thickened and flavors have melded, about 10 minutes more.Step 5Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain. Step 6Remove pot with sauce from heat and stir in chives. Add pasta to sauce and toss until noodles are coated.Step 7Divide pasta and sauce among bowls. Top with more chives.

Fermented foods can level up a dish from “Mmm, good” to “WOW!” And the traditional Japanese seasoning paste miso is a great entry point. It’s made by fermenting soybeans with salt and kōji mold spores to create umami magic. It may sound intimidating at first, but trust us, you’re going to love how it elevates this Bolognese sauce to new heights. The strong flavors of miso alongside coconut milk and sherry wine melt right into the fettuccine, creating something both new and exciting and familiar. This recipe doubles well, so do your future self a favor and make a large pot. It tastes even better reheated the next day and even freezes well too. Made this? Let us know how it went in the comments below!