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Our Favorite Japanese-Style Spaghetti Recipe!

Author: Carmen Sakurai


  • 16 oz dried spaghetti or linguine
  • 6 strips bacon sliced into cubes
  • 1 pound ground beef
  • 2 small onions diced
  • 4 cloves garlic finely minced
  • 1 cup dry white wine
  • 2 - 14.5 oz cans of diced tomatoes
  • 8 tablespoons ketchup
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 2 teaspoons oregano
  • 4 tablespoons brown sugar
  • Grated Parmesan or shredded mozzarella to garnish


  • Boil water in a large pot over high heat. Add enough salt so the water tastes noticeably salty; but DO NOT add oil to the water because it'll keep the sauce from sticking to the pasta.
  • Cook bacon over medium heat, then add the ground beef and cook until brown. Transfer the cooked meat from the pan to a bowl - but leave the fat in the pan.
  • Turn the heat down to medium low and add your onions and garlic into the pan with the fat and cook until the onions become soft (about 15 minutes).
  • Turn the heat to high and return the meat to the pan with the onions and garlic. Add white wine and boil it down until there is pretty much no more liquid left, constantly stirring to prevent burning.
  • Turn the heat down to medium-low and add 4 tablespoons of ketchup, 2 tablespoons of brown sugar, and all of the salt, pepper, and oregano. Crush the oregano into powder between your hands before adding it to the pan.
  • Add your diced tomatoes. Use a spatula or wooden spoon to break the tomatoes apart.
  • Your pot of salted water should now be boiling. Add your pasta to the water and stir for a few minutes to prevent noodles from clumping up together. Drain the pasta about 2 minutes before the time indicated on the box.
  • Return the drained pasta back into the big, empty pot, add the remaining ketchup and brown sugar to the noodles and combine well. Your meat sauce is finished when your pasta is done, so pour all the sauce over the pasta and combine well before serving. Top it off with Parmesan or mozzarella cheese!