Miso Sauce Spaghetti

• 100 grams Ground pork
• 1/2 The white part of a Japanese leek
• 1/2 Onion
• 1 clove Garlic
• 1 piece Ginger
• 2 tbsp Red wine (or sake or white wine)
• 1 tbsp Miso
• 1 tsp Gochujang
• 1 tsp Soy sauce
• 1 tsp Japanese Worcestershire-style sauce
• 3 tbsp Water
• 1 dash Olive oil (or vegetable oil)
• 1 dash Sesame oil
• 1 dash Pepper
• 2 to 3 portions Pasta
• 1 dash Grated cheese (optional)
• 1 dash Shichimi spice (optional)

1. Chop up the onion and garlic finely.
2. Cut the white part of a leek into thin rounds.
3. Grate the ginger.
4. Mix the ingredients together.
5. Put the olive oil, garlic, onion and leek into a frying pan and stir fry patiently over low heat.
6. When the onion and leek have become soft and translucent, add the ground pork and ginger and stir-fry.
7. When the meat is cooked through, add the wine.
8. Add the ingredients and simmer down until there's just a little sauce left in the pan.
9. Drizzle in some sesame oil to finish.
10. Add black pepper.
11. Serve the meat-miso sauce over al dente pasta.
12. Top with grated cheese and/or shichimi spice to taste.

ground pork, onion, clove garlic, ginger, red wine, gochujang, soy sauce, sauce, water, olive oil, sesame oil, pepper, pasta, cheese, shichimi spice

Taken from cookpad.com/us/recipes/168663-miso-sauce-spaghetti (may not work)