Serves 4 generously
2 tablespoons extra virgin olive oil, plus extra, to serve
500g mince of your choice
4 garlic cloves, finely chopped
2 x 400g cans plain whole peeled tomatoes
75g (1/4 cup) shiro miso paste (I used white)
3 tablespoons soy sauce
2 tablespoons plain tomato paste
2 whole star anise
400g fresh Chinese egg noodles
Finely grated parmesan, to serve
LEMON PANGRATTATO
1 tablespoon extra virgin olive oil
25g (1/2 cup) panko breadcrumbs
1 lemon, rind finely grated
1 tablespoon finely chopped fresh continental parsley leaves
1 teaspoon sea salt flakes
Place a large saucepan of water over a high heat. Cover and bring to the boil.
Heat the oil in a deep frying pan over high heat. Add the mince and spread it out in the pan. Season with salt and allow to sear for 3-4 minutes or until a deep colour on the bottom of the mince. Use a heatproof spatula or wooden spoon to break up the mince.
Add the garlic and cook for 1 minute or until aromatic. Add the tomatoes, miso, soy sauce, tomato paste and star anise. Simmer, stirring occasionally, for 10 minutes. Remove the star anise and discard. Taste and season with salt, if desired. Cover to keep the ragu warm.
Meanwhile, to make the lemon pangrattato, heat the oil in a small frying pan over high heat. Add the panko breadcrumbs and cook, tossing, for 2-3 minutes or until golden. Remove from heat and stir through the lemon rind, parsley and sea salt flakes.
Cook the noodles in a saucepan of boiling water for 2-3 minutes or until just al dente. Reserve 125ml (1/2 cup) of the noodle cooking water then drain the noodles.
Return the noodles to the saucepan with a large spoonful of ragu. Drizzle over some extra oil and a little of the reserved noodle cooking water. Toss the noodles over medium heat until well combined and the sauce is glossy.
Divide the noodle mixture among serving bowls. Spoon over the remaining ragu. Top with parmesan and a generous sprinkle of the lemon pangrattato.