Hong Kong Bolognese Spaghetti

I love this Hong Kong Bolognese Spaghetti because it is a Western Chinese cafe dish that combines spaghetti, Bolognese sauce, beef, tomato, onions, and garlic into a comforting fusion meal that I grew up eating. It is not authentic Italian cuisine and it is not traditional Chinese home cooking, but a dish created to bring familiar flavors together in one satisfying plate, and honestly, what is better than that?

Hong Kong spaghetti Bolognese is usually sweeter and creamier than the original Italian version, which might be why kids love it so much, including mine. My recipe uses Chinese pantry ingredients like soy sauce, oyster sauce, and Shaoxing wine to add aroma and balance to the beef and tomato base. It definitely reminds me of Hong Kong diners where people order spaghetti alongside local favorites and share meals that naturally connect East and West.

I really recommend making a big batch of this Bolognese sauce because it is simple to cook either on the stove, as I did in this post, or by using the Instant Pot method in the recipe card, and it works well with any fast cooking pasta. My recipe is unique because I skip the heavy cream and use extra tomato paste instead, which gives the sauce a creamy texture and deeper tomato flavor. And seriously, it tastes amazing. Do not take my word for it and try it yourself!

bolognese sauce

Ingredients

I make this Hong Kong Bolognese Spaghetti with pantry ingredients I usually already have, and they are also easy to find at any grocery store. Here is what I use:

Hong Kong Bolognese Spaghetti ingredients
  • Olive oil: I use olive oil because it is my preferred choice for cooking a western style dish.
  • Aromatic vegetables: Onions, carrots, celery, and garlic are key ingredients to add natural sweetness and depth.
  • Ground beef: I choose ground beef because I like the deep rich flavor of beef. But you can also use a mixture of ground beef and pork (1:1 ratio) for a lightly milder taste.
  • Tomato base ingredients: I use canned tomatoes and tomato paste to create a rich and slightly creamy sauce. For the canned tomato, I prefer to use the fire roasted type for extra smoky savory taste.
  • Chinese pantry sauces and wine: Soy sauce, oyster sauce, and Shaoxing wine are what I use to give the sauce its Hong Kong character, adding a deep umami to the dish.
  • Seasonings: I finish with simple seasonings like bay leaves, salt, and black pepper.
  • For serving: I spoon the sauce over cooked pasta like spaghetti, tagliatelle, or pappardelle. I finish it with grated parmesan or a mixed shredded cheese for richness, then sprinkle fresh parsley on top.

How to make


1. Brown the beef: Heat oil in a large skillet or Dutch oven over medium high heat until shimmering. Add the ground beef, spread it out with a spatula, and let it cook undisturbed.

cook the ground beef in a large skillet

2. Cook the aromatics: Add the onion, carrot, celery, and garlic to the pan. Cook while stirring frequently for about 2 minutes until the vegetables soften and become fragrant.

cooking onion, carrot, celery, and garlic along with the beef

3. Build the sauce: Pour in the Shaoxing wine and scrape the bottom of the pan to deglaze. Add the crushed tomatoes, tomato paste, oyster sauce, soy sauce, bay leaves, salt, and black pepper, then stir until well combined.

cooking bolognese sauce in a skillet

4. Simmer: Bring the sauce to a simmer, then cover the pan and reduce the heat to medium low. Cook for about 2 hours, stirring occasionally, until the sauce thickens and the beef becomes very tender.

simmer the bolognese sauce

5. Finish and season: Taste the sauce and adjust the seasoning with more salt if needed. Remove and discard the bay leaves, then stir everything well to combine. Check my serving section below for the best way to enjoy this comforting meal.

Hong Kong Bolognese Spaghetti on a plate with fork

Expert Tip

A valuable expert tip for this recipe is to spread the ground beef into an even layer and leave it untouched for a full minute before breaking it up. Why? Because this creates real browning on the meat instead of steaming it, which adds depth to the sauce and prevents it from tasting flat later, even after long simmering.

Hong Kong Bolognese Spaghetti serve on a plate

How to serve

There are 2 ways I love eating this Hong Kong Bolognese Spaghetti. For an easy casual dinner at home, I ladle the sauce generously over cooked spaghetti and finish it with cheese and fresh parsley, then serve it with a veggie side like my Sichuan style eggplant salad to complete the meal.

When I have family and friends over, I like to elevate the meal by spooning cooked pasta into individual oven safe ramekins, adding plenty of sauce, and topping it with mozzarella or an Italian cheese blend, then baking it at 400°F until the cheese melts and serving it hot with grated parmesan, fresh parsley, a crisp cucumber salad, and Chinese egg cakes for an easy and decadent dessert.

Frequently asked questions

What makes this Hong Kong version different from Italian Bolognese?

My recipe uses soy sauce, oyster sauce, and Shaoxing wine instead of wine and milk. These ingredients create a nice sweetness and savory aroma that reflect Hong Kong cafe cooking rather than traditional Italian technique.

Can I use a different type of meat?

Yes, I use ground pork or a mix of pork and beef when that is what I have available. As long as the meat has some fat, the sauce stays rich and satisfying without drying out during cooking.

How do I keep leftovers in the fridge and freezer?

I store leftover sauce in an airtight container in the fridge for 3 to 4 days, which makes it easy to reheat for quick meals. When I want to keep it longer, I freeze it for up to 3 months and thaw it overnight in the fridge before warming it on the stove.

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Hong Kong Bolognese Spaghetti

By Maggie Zhu
5 from 7 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Add & release pressure: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 6 to 8
Print
I make this Hong Kong Bolognese Spaghetti when I want a comforting meal to share with my family. Ground beef, crushed tomatoes, and soy sauce create a rich and creamy sauce without using cream. I love how the Asian pantry staples simplify the process and make this an easy weekday dinner or meal prep option.

Ingredients 

  • 1 tablespoon olive oil
  • 1 1/2 lbs ground beef
  • 1 can (28 oz / 800 g) tomatoes , crushed
  • 1 medium yellow onion , minced
  • 2 carrots , finely diced
  • 2 celery stems , finely diced
  • 3 cloves garlic , minced
  • 4 tablespoons tomato paste
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Serving

  • Cooked spaghetti , tagliatelle, pappardelle, or your favorite pasta
  • Grated parmesan cheese (or/and mixed shredded cheese)
  • Chopped fresh parsley (Optional)

Instructions

Cook over stovetop

  • Heat oil in a large skillet or dutch oven over medium-high heat until shimmering. Add the ground beef and spread out with spatula. Let the beef cook for at least 1 minute without touching, until bottom is slightly browned. Then start to break up the meat into small pieces. Cook until the meat is broken into small pieces and charred on the surface.
  • Add onion, carrot, celery, and garlic. Cook and stir for 2 minutes.
  • Pour in Shaoxing wine, scraping the bottom to remove any brown bits. Add crushed tomato, tomato paste, Shaoxing wine, oyster sauce, soy sauce, bay leaves, salt and black pepper.
  • Once simmering, cover the skillet and turn to medium-low heat to simmer for 2 hours, until the sauce has thickened and the beef is very tender.

Cook in an Instant Pot

  • Pour the olive oil into the Instant Pot. Swirl the pot so the oil spreads out and covers the bottom of the pan. Press “saute” on the Instant Pot. When the oil is hot, add the ground beef. Use your spatula to spread the meat to cover the bottom of the pan. Let cook without touching until the bottom turns golden brown, about 5 minutes. Break the meat into smaller chunks using your spatula. You can leave some big chunks to increase the meaty texture of the sauce. Cook until the beef has browned on the surface. Press “Cancel” to turn off the Instant Pot.
  • Add the crushed tomatoes. Use your spatula to scrape the brown bits from the bottom of the pot.
  • Add the rest of the ingredients – onion, carrots, celery, garlic, tomato paste, Shaoxing wine, oyster sauce, soy sauce, bay leaves, salt, and black pepper.
  • Seal the Instant Pot. Make sure the valve is pointed to “Sealing”. Set on Manual at high pressure for 25 minutes. Use the natural release method for 8 minutes, then switch to fast release by using a long spatula or other utensil to rotate the valve to “Venting”. Stay away from the Instant Pot to avoid being burned by the hot steam coming out of the pot when using fast release.
  • Taste the sauce and adjust the seasoning by adding more salt if needed. Remove the bay leaves and discard them. Stir everything to mix well and serve with pasta.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 250kcal, Carbohydrates: 21.3g, Protein: 27.3g, Fat: 6.3g, Saturated Fat: 1.9g, Cholesterol: 63mg, Sodium: 998mg, Potassium: 476mg, Fiber: 7.6g, Sugar: 13.6g, Calcium: 115mg, Iron: 17mg

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