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Quick ragu noodles with lemon pangrattato recipe
Quick ragu noodles with lemon pangrattato recipe
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Prep Time:
Cook Time:
20 minutes
Total Time:
20 minutes
Marion Grasby's 20-minute Asian-inspired spaghetti bolognese is a must-have on your weekly menu!
Ingredients:
  • 2 whole star anise
  • 36.40 gm extra virgin olive oil, plus extra, to serve
  • 500g mince of your choice (see notes)
  • 4 garlic cloves, finely chopped
  • 2 x 400g cans plain whole peeled tomatoes
  • 75g (1/4 cup) shiro miso paste (see notes)
  • 63.00 gm soy sauce
  • 44.40 gm plain tomato paste
  • 400g fresh Chinese egg noodles
  • Finely grated parmesan, to serve
  • 18.20 gm extra virgin olive oil
  • 25g (1/2 cup) panko breadcrumbs
  • 1 lemon, rind finely grated
  • 20.00 ml finely chopped fresh continental parsley leaves
  • 2.40 gm sea salt flakes
Instructions:
  • Place a large saucepan filled with water over high heat, cover it, and bring it to a boil.
  • In a hot deep frying pan, spread out the mince in a single layer and let it sear for 3-4 minutes until a deep color forms. Break up the mince with a heatproof spatula or wooden spoon while seasoning with salt.
  • Saute the garlic until fragrant for about a minute. Include the tomatoes, miso, soy sauce, tomato paste, and star anise. Let it simmer for 10 minutes, stirring occasionally. Discard the star anise. Adjust the seasoning with salt to taste. Keep the ragu warm by covering it.
  • To prepare the lemon pangrattato, in a small frying pan over high heat, heat the oil. Add panko breadcrumbs and cook for 2-3 minutes until golden, while tossing occasionally. Remove from heat and mix in the lemon rind, parsley, and sea salt flakes.
  • Boil the noodles in a saucepan until slightly firm, about 2-3 minutes. Save 125ml (1/2 cup) of the cooking water, then drain the noodles.
  • Combine the cooked noodles with a generous spoonful of ragu in the saucepan. Add a splash of extra oil and a bit of the reserved noodle cooking water. Stir over medium heat until the noodles are coated evenly and the sauce is shiny.
  • Distribute the noodle mixture evenly into serving bowls. Drizzle the remaining ragu on top, sprinkle with Parmesan, and generously add the lemon pangrattato.

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