Quote:
Originally Posted by SkinnyPupp
HK style is simplified from a typical bolognese (no carrots, celery, or wine or anything like that). In fact calling it a bolognese isn't really that accurate. It's just a tomato meat sauce (ragu).
The biggest difference IMO is that it is sweeter. The closest I have come to replicating a good HK cafe spaghetti meat sauce was actually using a specific Japanese brand of pre-mixed "spaghetti meat sauce", with a combo of pork and beef.
I have wondered if it would be good to add a bit of campbells tomato soup into it. That would give it that sweetness and thickness
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Which brand of Japanese Meat Sauce did you use?