More delicious, hearty winter fare. You could use other ground meat, such as turkey, chicken, or pork. You can make this with all Japanese turnips or all radish, or a combination. You could also use regular turnips, indeed, other roots. Or a combination of roots, a United Nations of roots.

1 – 1 1/2 lbs ground beef
1 1/2 c chopped onion
3 cloves garlic, minced
2 c chopped mushrooms, optional
8 c beef broth or water, or a combination
1/2 c red wine
1 T fresh, chopped herb, or 1 t dried herb
2 c (peeled) chopped Japanese turnips
1 1/2 c (peeled) chopped daikon
1 c peeled, black radish, or use more daikon
salt and pepper, to taste
2 c pasta
grated Parmesan or Romano cheese, for serving, optional

1. Brown beef until no longer pink, about 5 minutes. Add onion and cook, stirring often, for about 10 minutes. Add garlic and mushrooms, if using, and cook for 5 minutes longer.

2. Add the rest of the ingredients except for the pasta. Bring to the boil, then reduce heat to a simmer, cover, and cook for about 30 minutes. Add the pasta and cook until the pasta is done to your preference, and depending on the kind of pasta.

3. Taste for seasonings and serve, with cheese at the table, if you like.