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6 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 tablespoon Japanese curry powder 3tsp s and b curry powder = 3TBSP japanese curry paste

½ teaspoon ground cumin

1 teaspoon ground cinnamon

1 tablespoon kosher salt

2 teaspoons light brown sugar

2 teaspoons white or yellow miso

3 tablespoons tomato paste

1, 13 oz can of coconut milk (about 1 ⅔ cups)

1 teaspoon rice vinegar

½ cup water

1 large carrot (or two small to medium carrots), finely diced

1 large onion (or two small to medium onions), finely diced

1 pound ground pork

1 pound dry spaghetti or noodle of your choice

Scallions, finely chopped

Dill (optional)

Sesame seeds

Extra flaky salt and pepper for seasoning

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1. Prep curry

2. In a large pot on medium heat, melt butter. Then add flour to the butter and mix until smooth and lightly browned, around 2-3 minutes or so. Add the remaining Japanese curry powder, cumin, cinnamon, kosher salt, sugar, miso, tomato paste, coconut milk, rice vinegar, and water. Continue to cook and stir until all the ingredients are incorporated and the curry mixture is smooth, then pour curry into a separate container and set aside. Wipe down the pot so you can use it for cooking the vegetables next.

3. Make curry bolognese

4. In a clean pot on medium high heat, sauté diced onions and carrots in a generous drizzle of olive oil. Cook until the onions are semi-soft and translucent, about 5-7 minutes. Add in ground pork and continue to cook until the pork becomes light brown in color. Add the curry sauce back into the pot and stir until incorporated. Bring the pot to a boil, then reduce the heat and let it simmer covered for 20 minutes.

5. Make pasta and assemble

6. Cook pasta according to package instructions. Strain the pasta place into bowls. Once the curry bolognese is ready, remove from heat adjust any seasonings like salt or acid. Ladle sauce onto the bowls of pasta and mix. Top with scallions, dill (if using), sesame seeds, and serve!

COOKED and kids liked it.