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Quick(ish) Asian Ragu

Ragu, spaghetti with meat sauce or just plain ol’ spag bol… it’s delicious whatever you want to call it! My Asian-spiked version adds some untraditional ingredients, and is all the better for it. Get ready to discover your next family classic.


Quick(ish) Asian Ragu

10 minutes
30 minutes

2 tbsp extra virgin olive oil, plus extra to serve

500g (1 lb 1 oz) beef mince

500g (1 lb 1 oz) pork mince

4 garlic cloves, finely chopped

2 tbsp gochujang*

2 tbsp tomato paste

3 tbsp soy sauce

2 star anise

2 x 400g cans whole peeled tomatoes

500g (1 lb 1 oz) dried spaghetti

finely grated parmesan cheese, to serve

sea salt


Lemon panko pangrattato

2 tbsp extra virgin olive oil

½ cup panko breadcrumbs*

zest of 1 lemon

1 tbsp finely chopped parsley

1 tsp sea salt

  • Step 1

    For the quick beef ragu, heat the olive oil in a deep frying pan over high heat. Add the beef and spread it out in the pan. Season with a sprinkle of salt and allow to sear for 4–5 minutes or until you get a nice deep colour on the bottom of the mince. Then break the mince up with your spatula. Add the pork mince and cook for another couple of minutes or until almost cooked through.

  • Step 2

    Add the garlic and cook for another minute. Then add in the gochujang and tomato paste and cook, stirring, until well combined with the mince. Add the soy sauce, star anise and tinned tomatoes. Use a wooden spoon to break up the tomatoes a little. Turn the heat to medium-low and simmer for 20 minutes.

  • Step 3

    In the meantime, make the lemon panko pangrattato. Heat the olive oil in a frying pan over high heat. Add the panko breadcrumbs and toss for 2–3 minutes or until golden. Remove from heat and stir through the lemon zest, parsley and sea salt.

  • Step 4

    To serve, cook the spaghetti in boiling water until only just al dente. Reserve ½ cup of the pasta cooking water. Drain the spaghetti and add it back in the warm pot, along with the ragu and the pasta cooking water. Place back onto a medium-high heat. Drizzle with olive oil. Use tongs to toss the pasta and sauce until well combined and the sauce is thick and glossy. Divide among serving bowls. Top with parmesan, a generous sprinkle of the lemon panko pangrattato and a final drizzle of olive oil.

  • Notes

    – Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.

    – Panko breadcrumbs are a type of Japanese-style breadcrumb that are light and crispy.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 4 reviews)
Very good0%

Outstanding, crisping up the breadcrumbs made it even more!

May 15, 2023

I can’t believe how good this is, anything with pork and beef is good, but the magic of crisping up the breadcrumbs was outstanding. Instead of zesting a lemon with a grater, I use one of those 4 hole graters, much better, in my opinion. Marion, you are great!!

Avatar for Denise

Asian fusion pasta!

January 12, 2023

Made this dish and it was delicious. Perfect spice.

I didnt have canned whole tomatoes so I used diced. Wasn’t enough sauce. For left overs I will add something more.

Avatar for Melissa

Awesome pasta

September 7, 2022

Omg this awesome and the grandchildren loved it. Didn’t let them watch me cook it.

Avatar for Kieran

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