My social feed is full of people making ‘the best bolognese’ (including me!). But let me tell you something that no one – not even me – has told you before. The best bolognese sauce needs a wok, not only because it’s better but because it’s faster. This recipe shows you why.
PREP TIME
10 minutes
COOK TIME
15 minutes (simmer time)
SERVES
4
Ingredients
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
Steps
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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.
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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.
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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.
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Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.
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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.
What is bolognese?
Bolognese sauce is a kind of ragù (Italian for ‘meat sauce’) that originates from Bologna in Italy. It’s a traditional and classic Italian sauce for pasta made with ground meat such as beef or pork and is served with flat pasta, such as tagliatelle, fettuccine or pappardelle. Outside of Italy, it’s commonly served with spaghetti, and is often referred to as spaghetti and meat sauce, spaghetti bolognese or spag bol!
Amazing texture and flavour
I was very dubious about trying this but wow!! It’s amazing 🤩
This will definitely be a family go to.
It’s a Winner 🏆
I love Marion’s Asian take on all recipes. This one is my go to spaghetti ragu favorite. I did add a grated carrot for extra vege and tasted amazing. Thanks Marion, slowly getting through your recipes, next is the Chilli Crisp.
Delicious
Made this for the first time, and I love the flavour.