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Five-spice bolognese

Name: Khanh Ong's Vietnamese-inspired bolognese recipe
Yield: 8
Ingredients: 40.00 ml vegetable oil; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 2 lemongrass stalks (inner core only), trimmed and finely chopped; 5 garlic cloves; 12.5g ginger; 40.00 ml tomato paste; 500g fatty pork mince; 400g beef mince; 2 x 400g cans crushed tomatoes; 500ml coconut water; 3 beef stock cubes, crumbled; 40.00 ml five-spice powder; 2 whole star anise; 1 cinnamon quill; 2 bay leaves; 40.00 ml fish sauce; 500g spaghetti, cooked 3 minutes less than packet instructions (and 1/2 cup pasta cooking water reserved, if required), to serve; 20g parmesan; Crispy chilli oil, to serve; Thai basil leaves, to serve

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by Khanh Ong

KHANH ONG, MASTERCHEF

May 29, 2025

"My family’s five-spice bolognese was born out of a mix-up – Mum wasn’t quite sure how to make spaghetti bolognese, so she improvised. The result? A beautiful fusion of East meets West that just works. It’s like a traditional ragu and Vietnamese bò kho (beef stew) had a delicious little food baby. The warmth of five-spice and star anise paired with fragrant lemongrass keeps you intrigued, while the sweetness of coconut water balances the acidity of the tomatoes. The umami hit from fish sauce and parmesan ties it all together." - Khanh Ong

Recipe note: You’ll need a large heavy-based saucepan with a lid.

2 tbs vegetable oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 lemongrass stalks (inner core only), trimmed and finely chopped
5 garlic cloves
2.5cm piece fresh ginger (12.5g)
2 tbs tomato paste
500g fatty pork mince
400g beef mince
2 x 400g cans crushed tomatoes
2 cups (500ml) coconut water
3 beef stock cubes, crumbled
2 tbs five-spice powder
2 whole star anise
1 cinnamon quill
2 bay leaves
2 tbs fish sauce
500g spaghetti, cooked 3 minutes less than packet instructions (and 1/2 cup pasta cooking water reserved, if required), to serve
1/4 cup (20g) grated parmesan, plus extra, grated, to serve
Crispy chilli oil, to serve
Thai basil leaves, to serve

Method

1.

Heat oil in a large heavy-based saucepan with a lid over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, for 4-5 minutes, until softened.
2.

Meanwhile, whiz lemongrass, garlic and ginger in a food processor until finely chopped. (Alternatively, finely chop by hand.)
3.

Add lemongrass mixture to pan along with tomato paste. Stir and cook for 2-3 minutes, until fragrant.
4.

Increase heat to high, add both minces and cook, stirring frequently, for 6-8 minutes, until browned. Pour in crushed tomatoes and coconut water. Stir in stock cubes, five-spice, star anise, cinnamon and bay leaves. Cover with a lid and let simmer over low heat for at least 30 minutes. For a deeper flavour, extend simmering time to 90 minutes, stirring occasionally to prevent sticking.
5.

Remove lid. Cook for another 15 minutes to thicken. Season with fish sauce (start with 1 tbs and adjust to taste), salt flakes and freshly ground black pepper.
6.

Discard star anise, bay leaves and cinnamon. Toss the slightly undercooked spaghetti through sauce, along with parmesan. Stir well to coat pasta and allow it to absorb the flavours. If you prefer a saucier consistency, add some reserved pasta cooking water.
7.

To serve, drizzle with crispy chilli oil and sprinkle with basil and extra parmesan.