BEiJiNG BOLOGNESE

The Chinese version of Bolognese, called Zhajiangmian in Mandarin, is a ground pork meat sauce. This home version is made with a lot of onion, a jar of hoisin sauce, and tofu; spoon it over spaghetti with a garnish of cucumber matchsticks scallions or bean sprouts garnish of cucumber matchsticks, scallions, or bean sprouts. At home, Spellman lets her 3-year-old son, Julian, pick out the pasta he likes (often rotelle, the wheel shape).

Ingredients

1. ⅓ cup canola or vegetable oil, or more if needed
2. 1 Spanish or other large onion, finely chopped
3. 1 pound ground pork
4. 1 jar (8 or 9 ounces) hoisin sauce
5. 2 tablespoons bean paste (optional)
6. 1 package (14 ounces) firm tofu, drained and cut into small diced cubes
7. Cucumber matchsticks, sliced scallions, or fresh bean sprouts (for garnish)

1. In a large skillet over medium heat, add the 1/3 cup oil with enough additional oil to make a thin layer in the pan. When it is hot, add the onion and cook, stirring occasionally, for 8 minutes, or until softened.
2. Add the pork, turn up the heat, and use a metal spoon to break up the meat. When the pork is crumbly, add the hoisin sauce and bean paste, if using.
3. Turn the heat to medium/low and cook, stirring often, for 10 minutes.
4. Add the tofu and cook, stirring often, for 5 minutes, or until the tofu is broken up. Ladle over spaghetti or another pasta shape, and garnish with cucumber, scallions, or bean sprouts.