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2 tbsp extra virgin olive oil, plus extra to serve
400g (14 oz) beef mince
sea salt
400g (14 oz) pork mince
1 brown onion, finely diced
4 cloves garlic, finely chopped
2 tbsp tomato paste
2 whole star anise
2 x 400g (14 oz) cans whole peeled tomatoes
1 tbsp shiro miso paste
3 tbsp soy sauce
2 beef stock cubes, crushed
25g (1 oz) unsalted butter
500g (1 lb) dried tagliatelle
2 tbsp finely chopped Italian flat leaf parsley
finely grated parmesan cheese, to serve
Place a wok over high heat. Once it’s very hot, add the olive oil. Next, add the beef and spread it out in the wok but don’t toss it around too much – the idea is you want as much surface area coming into contact with the meat as possible. Sprinkle with a pinch of salt and allow the beef to sear without touching it for 4-5 minutes (until it smells like hamburgers). Then flip the beef over in chunks and allow to sear for another minute.
Add the pork and use your spatula to break up the mince. Add the onion, garlic, tomato paste and star anise. Stir-fry for a minute to allow the tomato paste to ‘cook out’ a little.
Now add the tomatoes (using about a ½ cup of water to swish out the remaining tomato from the cans and into the sauce). Use your spatula to break up the tomato. Then reduce the heat to low and simmer for 10 minutes.
Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.
In the meantime, cook your pasta in boiling salted water until al dente. Drain and divide among serving bowls. Top with the bolognese, a sprinkle of parsley, parmesan cheese and a drizzle of olive oil.
Superb
Unused this recipe (scaled up) for batch cooking for a homeless charity where I am a volunteer. I cook every month – and since making this recipe, I haven’t been able to make anything else because it’s constantly requested. Incredibly easy to make (though it takes a while longer with quantity obviously), delicious, deeply nutritious and comforting. And I can make the sauce the night before and heat it up with the pasta the day of service. It freezes well too.
Shepherd's Pie
I used the 15-Minute Bolognese to make my fusion version of Shepgerd’s pie. The Irish may forgive me … 😁
Delicious and quick
This is now our new favourite spag bol recipe. So yummy and great flavours, charring the beef in a wok creates the great taste and texture. Oh and it’s super quick. Thank you.