Bolognese Ramen

A 3-hour beef and tomato ragù thinned with stock becomes an ultra-savory ramen broth that clings to every noodle.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1 pound ground beef (or half beef and half pork)
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 1 carrot, peeled and finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 1 (14-ounce) can crushed tomatoes
• 1 cup whole milk
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh basil or parsley, chopped

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
3. Add onion, carrot, and celery. Sauté for 5–6 minutes until vegetables are soft. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook for 2 minutes. Add red wine and simmer for 2–3 minutes to reduce.
5. Add crushed tomatoes, milk, oregano, thyme, black pepper, and salt. Stir well and bring to a simmer.
6. Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until thickened and rich. Add soy sauce and fish sauce in the last 5 minutes of cooking.
7. Stir in half the Parmesan and half the fresh herbs. Taste and adjust seasoning with salt if needed.
8. Add cooked noodles to the sauce, tossing gently to coat and heat through.
9. Divide bolognese ramen among bowls. Top with remaining Parmesan, fresh herbs, and desired toppings.