Helen’s Bolognese

dinner · ⏱ 45 min · 4 portions · 95.0 g carbs / portion · allergens: celery, gluten, milk, peanut, sesame, soy, tree nuts

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
http://flowcooking.food/en-us/recipe/448/helens-bolognese/