Classic Bolognese Spaghetti
Air-Fried Cheese Beef Rolls

A hearty pairing of classic slow-simmered Bolognese spaghetti and crispy air-fried cheese beef rolls wrapped in flaky scallion pancakes.

Ingredients

• 180 g pork mince
• 180 g beef mince
• 50 g onion
• 50 g carrot
• 30-40 g celery
• 20 g butter
• 15 g garlic
• 75 g tomato paste
• 6 g salt
• 3 g sugar
• 1 g crushed black pepper
• 200 g chopped tomatoes
• 60 g dry red wine
• to taste boiling water
• to taste spaghetti
• to taste Parmesan cheese
• 200 g beef tenderloin
• 0.4 g black pepper powder
• 10 g oyster sauce
• 25 g barbecue sauce
• to taste bell peppers
• to taste onions
• 60 g shredded mozzarella cheese
• to taste scallion pancakes
• to taste egg yolk
• to taste white sesame seeds

Instructions

1. 1Stir-fry the minced meat

   

   Combine pork and beef mince in a 1:1 ratio, 180g each, and stir-fry over medium-high heat in hot oil until fully cooked and crumbly with clear base oil. Remove the meat from the pan and set it aside for later use.

   Tip: Cook the minced meat thoroughly until the base oil is clear to build a rich flavor foundation for the sauce.
2. 2Sauté the onions

   

   Without washing the pan, add one-quarter of a chopped onion, weighing 50g, into the remaining pan juices and oil. Sauté over medium-low heat until fragrant and translucent.

   Tip: Leaving the fond in the unwashed pan adds deep savory flavor to the sautéed onions.
3. 3Add carrots and celery

   

   Add one-quarter of a diced carrot, 50g, and one stalk of diced celery, 30-40g, into the pan with the onions. Stir-fry the mixture together for 2-3 minutes until the vegetables begin to soften.

   Tip: Dice the vegetables uniformly to ensure they cook evenly and blend smoothly into the meat sauce.
4. 4Return the minced meat

   

   Return the previously cooked minced meat back into the pan with the sautéed vegetables. Stir-fry everything together until evenly combined.

   Tip: Reintroducing the meat allows it to absorb the flavors released by the softened vegetables.
5. 5Add sauce ingredients and seasonings

   

   Incorporate a large piece of butter, 20g; minced garlic, 4 cloves, 15g; tomato paste, 5 spoonfuls, 75g; salt, 4 small spoonfuls, 6g; sugar, 3 small spoonfuls, 3g; a pinch of crushed black pepper, 1g; and chopped tomatoes, 1.5 tomatoes, 200g into the pan.

   Tip: Adding butter along with the tomato paste creates a rich, velvety texture in the final sauce.
6. 6Pour in wine and water

   

   Pour 6 spoonfuls of dry red wine, 60g, and an appropriate amount of boiling water into the pan. Bring the mixture to a boil, then reduce to low heat, cover, and simmer for 1 to 1.5 hours.

   Tip: Simmering on low heat for over an hour lets the flavors meld deeply and softens the tomatoes into a rich sauce.
7. 7Simmer the Meat Sauce

   

   Cover the pot with its red lid to let the meat sauce simmer on low heat for 1 to 1.5 hours, stirring frequently and adding boiling water as needed to maintain the consistency.

   Tip: Simmering on low heat allows all the rich flavors of the vegetables, spices, wine, and tomatoes to fully meld together.
8. 8Prepare and Slice the Beef

   

   Take 200g of beef tenderloin and cut it against the grain into thin slices on a wooden cutting board, preparing them for the marinade.

   Tip: Always cut beef against the grain to ensure the meat stays tender after cooking.
9. 9Marinate the Beef Slices

   

   Marinate the sliced beef tenderloin with black pepper powder, oyster sauce, and barbecue sauce, mixing and massaging thoroughly for half an hour to let the flavors absorb.

   Tip: Massaging the marinade into the beef slices helps tenderize the meat and ensures even flavor distribution.
10. 10Stir-Fry the Marinated Beef

    

    Add the marinated beef slices into hot oil in a pan and stir-fry over medium-high heat until the meat changes color sufficiently.

    Tip: Stir-fry over medium-high heat to quickly lock in the juices and prevent the beef from becoming tough.
11. 11Add Vegetables to the Beef

    

    Add sliced bell peppers and onions into the pan with the cooked beef slices, and continue to stir-fry until the vegetables have softened.

    Tip: Add the vegetables after the beef has changed color so they retain a slight crunch and do not become overcooked.
12. 12Add shredded mozzarella cheese

    

    Add 60g of shredded mozzarella cheese into the bowl containing the cooked beef, sliced bell peppers, and onions while the mixture is cool.

    Tip: Make sure the mixture is cool before adding the cheese to prevent it from melting prematurely.
13. 13Lay out the pastry dough

    

    Take a thawed round flat scallion pancake pastry dough and lay it out flat on top of the provided plastic film to prepare for assembly.

    Tip: Keep the plastic film underneath as it helps easily fold and wrap the dough without tearing.
14. 14Add the beef and cheese filling

    

    Place a portion of the prepared beef, bell pepper, onion, and cheese mixture directly on top of the flat pastry dough.

    Tip: Center the filling nicely on the dough so it is easier to fold and seal evenly on all sides.
15. 15Wrap and fold the dough

    

    Fold the edges of the pastry dough tightly around the filling, using the provided plastic film to help shape and seal the package securely into a rectangular roll.

    Tip: Use the plastic film to lift and press firmly so the seams hold together well before baking.
16. 16Brush with egg yolk and season

    

    Carefully brush the top surface of the wrapped beef and scallion pancake roll with a beaten egg yolk. Sprinkle a generous amount of white sesame seeds over the top to add a nutty aroma and pleasant texture when baked.

    Tip: Brushing with egg yolk gives the pastry a golden, glossy finish and helps the sesame seeds adhere.

Storage & Reheating

Burn It Off

Frequently Asked Questions