Ottolenghi Bolognese Pasta Recipe | Ottolenghi Comfort

Ingredients

• 75ml peanut oil
• 1 large 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 toban djan or Chinese chilli bean paste)
• 50ml light soy sauce
• 1 tbsp cornflour
• 7 spring onions, finely sliced (75g)
• 360g pappardelle
• 1 large cucumber, cut into thin batons (310g)
• 2 tbsp rice wine vinegar
• 1 tsp runny honey
• 1 tsp sesame oil
• salt
• 5g coriander leaves, roughly torn
• 1½ tsp toasted sesame seeds