Pasta gets a 15-minute makeover.
“Anchovies, tomato paste, port, bacon and parmesan boost umami”
400g dried spaghetti
1/3 cup (80ml) extra virgin olive oil, plus extra to serve
1 star anise
1 onion, finely chopped
3 garlic doves, crushed
4 anchovy fillets in oil, drained, finely chopped
500g beef mince
1 each celery stalk and carrot
200g streaky bacon, finely chopped
2 beef stock cubes, crumbled
2 tsp soy sauce
1 tsp apple cider vinegar
140g tomato paste
1/4 cup (60ml) port
400g can cherry tomatoes
Juice of ½ 50g finely grated parmesan, lemon plus extra to serve
Cook pasta in a large pan of boiling salted water according to packet instructions.
Meanwhile, to make bolognese, heat 2 tbs oil in a large frypan over high heat. Add star anise and onion, and cook, stirring occasionally, for 4 minutes or until softened. Remove star anise and discard. Add garlic, anchovy and beef, then cook, stirring, for 3 minutes or until browned.
Place celery and carrot in a food processor and whiz until finely chopped.
Heat remaining 2 tbs oil in a second large frypan over high heat. Add vegetable mixture and bacon, and cook, stirring occasionally, for 4 minutes or until softened. Transfer beef mixture to bacon pan, stir through stock cubes and soy, and reduce heat to low. Place frypan used for beef mixture over high heat, add vinegar and tomato paste, and cook, stirring constantly, for 2 minutes or until starting to catch on the bottom of pan. Add port, bring to the boil and cook for 1 minute to reduce slightly. Add tomatoes, lemon juice, parmesan and beef mixture, then bring to a simmer. Drain pasta, toss through bolognese and serve drizzled with extra oil and scattered with extra parmesan.
PER SERVE • 57G PROTEIN • 16G SAT FAT • 85G CARB • 15G SUGARS • 1460MG SODIUM • 1055 CAL (4410KJ)