Pasta Bolognese: so many of us grow up on a particular version which then becomes the ‘normal’ against which all others are measured. Anyone whose default is an Italian or Anglophone take on the dish will be delighted by ‘Helen’s Bolognese’. Adapted from a noodle sauce in Carolyn Phillips’ book, All Under Heaven, it gets a lot of its depth and deliciousness from doubanjiang – a spicy bean paste made from fermented soya beans, broad beans and chillies. It is a key ingredient in a lot of Sichuanese food and readily available in Asian grocers or online.
75ml | peanut oil |
1 | onion, finely diced (180g) |
1 | large carrot, peeled and finely diced (125g) |
1 | celery stick, finely diced (75g) |
2 | star anise |
1 | cinnamon stick |
2 | bay leaves |
1½ tsp | sichuan peppercorns, roughly crushed in a pestle and mortar |
1 tsp | fennel seeds, roughly crushed in a pestle and mortar |
500g | minced pork (or beef, or a mixture of both) |
3 | garlic cloves, crushed |
40g | ginger, peeled and finely chopped |
2 tbsp | Shaoxing wine |
100g | doubanjiang (aka chilli bean paste) |
50ml | light soy sauce |
310ml | water |
1 tbsp | cornflour |
7 | spring onions, finely sliced (75g) 360g dried pappardelle |
DRESSED CUCUMBERS | |
1 | large cucumber, cut into thin batons (310g) |
2 tbsp | rice wine vinegar |
1 tsp | runny honey |
1 tsp | sesame oil |
salt | |
TO SERVE | |
5g | coriander leaves, roughly torn |
1½ tbsp | toasted sesame seeds |
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