Hong Kong Bolognese Spaghetti: 5 Comforting Secrets

This Hong Kong Bolognese Spaghetti offers a comforting meal with a rich and creamy sauce made from ground beef and Asian pantry staples.

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Heat oil in a large skillet or dutch oven over medium-high heat until shimmering. Add ground beef and spread with a spatula. Cook for at least 1 minute without touching until browned. Break up the meat into small pieces and cook until charred.
Add onion, carrot, celery, and garlic. Cook and stir for 2 minutes.
Pour in Shaoxing wine, scraping the bottom for brown bits. Add crushed tomatoes, tomato paste, oyster sauce, soy sauce, bay leaves, salt, and black pepper.
Once simmering, cover and reduce heat to medium-low. Simmer for 2 hours until the sauce thickens and beef is tender.
In the Instant Pot, pour in olive oil and heat. Add ground beef, allowing it to brown for 5 minutes. Break into smaller chunks and brown the surface, then cancel sauté mode.
Add crushed tomatoes and scrape the bottom of the pot.
Add remaining ingredients: onion, carrots, celery, garlic, tomato paste, Shaoxing wine, oyster sauce, soy sauce, bay leaves, salt, and black pepper.
Seal the Instant Pot, set to Manual high pressure for 25 minutes. Use natural release for 8 minutes, then fast release the steam.
Taste and adjust seasoning if needed. Remove bay leaves, stir, and serve with pasta.