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
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.