Created on 4/14/2023
Ingredients:
- 2 tbsp extra virgin olive oil, plus extra to serve
- 14 oz beef mince
- sea salt
- 14 oz pork mince
- 1 brown onion, finely diced
- 4 cloves garlic, finely chopped
- 2 tbsp tomato paste
- 2 whole star anise
- 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
Instructions:
Step One: 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.
Step Two: 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.
Step Three: 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.
Step Four: Stir through the miso paste, soy sauce, beef stock cubes. Simmer for another 5 minutes. Now add the butter and stir through until melted.
Step Five: 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.