I mixed miso into ground beef and let it sit in the refrigerator for a couple of hours. I made a soffrito with red onions, garlic and grated carrots. I added the miso marinated meat and red pepper flakes and browned it in the soffrito. When the meat was lightly browned I added several additions of red wine, reducing after each addition. I added a can of plum tomatoes and a dose of salt. I let the sauce simmer and cook down to thicken and allow the flavors to blend.
I thought that adding the miso to the meat before cooking and giving the two time to come together would allow for a more flavorful sauce. After using the technique, I am not sure the extra step is actually necessary. I believe adding the miso to the sauce as it cooks is improvement enough. Either way, it adds a savory depth to your tomato sauce that will make your pasta that much more delicious.
Years Past
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