Fettuccine Bolognese Chinese Style
- 500g fettuccine
- 40g dried shiitake mushrooms
- 40g tomato powder
- 2 carrots
- 2 zucchini
- 2 celery stalks
- 2 spring onions
- 3 garlic cloves
- ginger
- beef mince
- 60ml (¼ cup) oyster sauce
- 2 tsp sesame oil
- 60ml (¼ cup) neutral-flavoured oil
- 2 tbs soy sauce
- 1 tbs white vinegar
- 1 tbs honey
1. Make mushroom stock: Fill a small saucepan three-quarters full with water and bring to the boil. Add the shiitake mushrooms, reduce heat to medium-low and cook, covered, for 15 mins or until tender. Reserve 500ml (2 cups) mushroom stock, then drain the mushrooms. Stir the tomato powder into the reserved mushroom stock. Thinly slice the mushroom caps, discarding the stems.
2. Prepare ingredients: Meanwhile, bring a large saucepan of salted water to the boil for the spaghetti. Coarsely grate the carrots and zucchini. Finely chop the celery. Trim and thinly slice the spring onions. Crush or finely chop the garlic. Peel and finely grate the ginger.
- Start sauce: Heat 2 tbs oil in a large deep frypan over medium-high heat. Cook the carrot, celery and half the spring onion, stirring occasionally, for 5-6 mins until golden. Add 1 tbs oil to the vegetables, then add the beef mince and cook, breaking up the lumps with a spoon, for 5 mins or until browned.
- Cook fettuccine: While the mince is browning, cook three-quarters of the fettuccine in the pan of boiling water for 8 mins or until al dente. Drain.
- Finish sauce: Add the garlic and ginger to the mince mixture and cook, stirring, for 1 min or until fragrant. Stir in the zucchini, mushroom stock, mushrooms, oyster sauce, sesame oil, 2 tbs soy sauce, 1 tbs white vinegar and 1 tbs honey and bring to a simmer. Cook, stirring occasionally, for 4-5 mins until slightly thickened.
- Get ready to serve: Add the fettuccine to the sauce and toss to coat. Taste, then season with pepper. Divide the pasta among bowls and scatter with the remaining spring onion to serve.
