Asian-ish Bolognese

Instructions

1. Heat the olive oil in a large frying pan over medium-high heat. Add the onion, garlic and carrot, then season with salt. Cook, stirring regularly, for 5-6 minutes or until the onion is translucent. Add the eggplant and cook for another 5 minutes or until the eggplant has softened.
2. Add the beef and pork mince to the pan, breaking it up with a large spoon as you go. Stir for 5-6 minutes or until starting to colour.
3. Add the tomato paste and stir until well combined, then pour in the crushed tomatoes and the passata. Fill each can a quarter-full with water and swish around to gather up all the remnants before emptying into the pan. Stir until well combined, breaking up any larger pieces of tomato as you go. Add the soy sauce, bay leaves, star anise and thyme. Reduce the heat to medium-low, cover and simmer gently, stirring regularly for 1 hour, adding a little water if the mixture becomes dry.
4. Remove the lid and stir in the cream. Simmer for another 5 minutes to allow everything to make friends. Use tongs to remove and discard the star anise and bay leaves. Season to taste with salt.
5. Cook the pasta according to the packet instructions. Just before draining, save 125 ml (½ cup) of the pasta cooking water. Drain the pasta, then add it back into the empty warm pot. Add most of the Bolognese, the reserved pasta cooking water, parmesan cheese and a good drizzle of olive oil. Place the pot over medium heat and toss the pasta for 2-3 minutes or until the sauce has thickened and ‘sticks’ to the pasta. Divide among serving bowls. Top with the remaining Bolognese, drizzle with extra olive oil and scatter with extra grated parmesan.