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Helen’s Bolognese

Helen’s Bolognese is deep, rich, and quietly spicy.
Silky meat sauce clings to every bite, warm and comforting.
A fragrant bowl with bold warmth that tastes like home.

dinner ⏱ 45 min 650 kcal / portion 95.0 g carbs / portion (estimated) celeryglutenmilkpeanutsesamesoytree nuts 🔗 Original source

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Helen’s Bolognese
v6 · rb0e705f985 20260727Z1751 75 ml peanut oil 2 tbsp shaoxing wine 310 ml water 1 tbsp cornflour 75 g spring onion 360 g dried pappardelle 🍳 heat peanut oil in saucepan 🍳 ⏱ 5 min cook onion carrot celery star anise cinnamon stick bay leaves, stirring frequently 🍳 ⏱ 5 min add Sichuan peppercorns and fennel seeds and cook, stirring from time to time 🍽 transfer cooked vegetables to a plate, leaving oil and any sediments ⏱ 5-7 min brown minced pork with garlic and ginger, stirring from time to time 🍳 ⏱ 1 min add Shaoxing wine and cook 🍳 ⏱ 25 min stir in doubanjiang, soy sauce, and water, partially cover, and simmer on medium-low, stirring from time to time 🌀 mix cornflour with water 🍳 ⏱ 5 min return vegetables to sauce with spring onions and cornflour slurry; simmer, uncovered 🌀 mix cucumber batons with rice wine vinegar, honey, sesame oil, and salt in a bowl 🍳 cook pappardelle in salted boiling water until al dente 🍽 ladle meat sauce over pappardelle and top with dressed cucumbers finish with coriander leaves and toasted sesame seeds Helen’s Bolognese 🍲 180 g onion 125 g carrot 75 g celery 2 pieces star anise 1 piece cinnamon stick 2 pieces bay leaf 1½ tsp sichuan peppercorn 1 tsp fennel seed 500 g minced pork 3 pieces garlic clove 40 g ginger 100 g doubanjiang 50 ml light soy sauce 310 g cucumber 2 tbsp rice wine vinegar 1 tsp honey 1 tsp sesame oil salt to taste 5 g coriander leaf 1½ tbsp toasted sesame seed sichuan peppercorn, fennel seed minced pork, garlic clove, ginger shaoxing wine doubanjiang, light soy sauce water spring onion coriander leaf, toasted sesame seed
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Preparation steps

  1. heat peanut oil in saucepan
  2. cook onion carrot celery star anise cinnamon stick bay leaves for 5 min, stirring frequently
  3. add Sichuan peppercorns and fennel seeds and cook for 5 min, stirring from time to time
  4. transfer cooked vegetables to a plate, leaving oil and any sediments
  5. brown minced pork with garlic and ginger for 5-7 min, stirring from time to time
  6. add Shaoxing wine and cook for 1 min
  7. stir in doubanjiang, soy sauce, and water, partially cover, and simmer for about 25 min on medium-low, stirring from time to time
  8. mix cornflour with water
  9. return vegetables to sauce with spring onions and cornflour slurry; simmer for 5 min, uncovered
  10. mix cucumber batons with rice wine vinegar, honey, sesame oil, and salt in a bowl
  11. cook pappardelle in salted boiling water until al dente
  12. ladle meat sauce over pappardelle and top with dressed cucumbers
  13. finish with coriander leaves and toasted sesame seeds

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