A rich and spicy twist on classic Bolognese made with minced beef, tomatoes, Lao Gan Ma tomato chilli sauce, oyster sauce and Shaoxing wine.
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Serves: 2
Cuisine: Chinese Fusion
Course: Main Dish
Tags: Chinese Bolognese · Spicy Recipes · Beef Recipes · Chinese Recipes · Quick & Easy · Pasta Recipes
Ingredients
For the Bolognese
- 500g minced beef
- ½ onion, diced
- 1 x 450g tin chopped tomatoes
- 2 tbsp Lao Gan Ma Tomato Chilli Sauce
- 2 tbsp oyster sauce
- 1 tbsp Pat Chun Sweetened Vinegar Sauce
- 1 tbsp Shaoxing cooking wine
- Oil, for frying
To Serve
- Cooked spaghetti or steamed rice
Method
1. Prepare the sauce
In a small bowl, combine the Lao Gan Ma Tomato Chilli Sauce, oyster sauce, sweetened vinegar sauce and Shaoxing cooking wine.
Mix well and set aside.
2. Cook the beef
Heat a little oil in a large frying pan or wok over medium-high heat.
Add the minced beef and diced onion.
Stir-fry for approximately 5 minutes, or until the beef is thoroughly cooked and the onion has softened.
3. Add the tomatoes
Add the chopped tomatoes to the pan.
Pour in the prepared sauce mixture and stir well to combine.
4. Simmer
Bring the sauce to a boil.
Reduce the heat and simmer for approximately 15 minutes, stirring occasionally, until the sauce has thickened and the flavours have combined.
5. Serve
Serve the spicy Chinese Bolognese hot with cooked spaghetti or steamed rice.
Notes
- Choose your base: Spaghetti works well for a Chinese-Italian fusion dish, while steamed rice makes it more similar to a Chinese-style minced beef dish.
- Adjust the spice: Add more or less Lao Gan Ma Tomato Chilli Sauce depending on your preferred level of heat.
- Thicken the sauce: Simmer for a few extra minutes if you prefer a thicker Bolognese sauce.
