This twist on a traditional Bolognese brings together the rich flavours of beef and pork mince, combined with the depth of soy sauce, star anise, and a hint of cream. The addition of eggplant and carrot gives it a fresh, hearty texture, while the umami kick from the soy sauce and star anise gives it a uniquely Asian-inspired flair. It’s a comforting family meal with a bit of a twist—perfect for those looking for something different from the usual spaghetti! Plus, it’s easy to prepare and simmer, making it a great meal for busy weeknights.
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2 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely diced
3 garlic cloves, finely chopped
1 carrot, finely diced
1 eggplant, trimmed and cut into 1 cm diced
800 g beef mince
500 g pork mince
2 tbsp tomato paste
2 x 400g cans crushed tomatoes
250 ml tomato passata
3 tbsp soy sauce
2 bay leaves
3 whole star anise
3 sprigs of thyme
½ cup cream
500 g dried pasta of your choice
Parmesan cheese, to serve
- Heat the olive oil in a deep pan over medium-high heat. Add the onion, garlic, and carrot, and season with salt. Cook, stirring often, for 5-6 minutes or until the onion becomes translucent. Add the eggplant and cook for another 5 minutes or until softened.
- Add the beef and pork mince to the pan, breaking it up with a spatula. Cook for 5-6 minutes until it starts to brown.
- Stir in the tomato paste, ensuring it’s well mixed, then pour in the crushed tomatoes and pasta. Fill each can a quarter-full with water and swirl to gather any remaining tomato, then add to the pan. Stir everything together, breaking up any large tomato pieces. Add the soy sauce, bay leaves, star anise, and thyme. Reduce the heat to medium-low and cover. Simmer for 1 hour, stirring occasionally and adding a little water if it dries out.
- After 1 hour, remove the lid and stir in the cream. Simmer for another 5 minutes to allow the flavours to combine. Remove and discard the bay leaves and star anise. Taste and adjust seasoning with salt if needed.
- Cook the pasta in the pot according to the packet instructions. Just before draining, save ½ cup of pasta water. Drain the pasta and return it to the pot. Add most of the Bolognese sauce and the reserved pasta water. Drizzle with olive oil and grate in a generous amount of Parmesan. Return the pot to medium heat and toss for 2-3 minutes until the sauce thickens and coats the pasta.
- Serve in bowls , topping with the remaining Bolognese and a little extra Parmesan. Drizzle with more olive oil and enjoy!
