Yotam Ottolenghi: ‘Helen’s Bolognaise’ Recipe

A delightful, deep and delicious take on a classic dish from the keenly anticipated new book Comfort.

Pasta Bolognese: so many of us grow up on a particular version which then becomes the “normal” against which all others are measured. Anyone whose default is an Italian or Anglophone take on the dish will be delighted by “Helen’s Bolognese”. Adapted from a noodle sauce in Carolyn Phillips’ book, All Under Heaven, it gets a lot of its depth and deliciousness from doubanjiang — a spicy bean paste made from fermented soya beans, broad beans and chillies. It is a key ingredient in a lot of Sichuanese food and readily available in Asian grocers or online.

Comfort by Yotam Ottolenghi and Helen Goh, $70, published by Ebury Press.

More from Yotam Ottolenghi

Delicious ideas from the revolutionary British chef.

Blackberry and Star Anise Friand Recipe. These look splendid when iced – destined for top ranking on any tiered cake stand – but also work in the cookie tin for grabbing on a whim.

Yotam Ottolenghi & Noor Murad’s Coconut Broth Prawns With Fried Aromatics. Inspired by South East Asian flavours. this dish is all about building depth.

Turmeric Fried Eggs With Tamarind Dressing. With an eccentric wardrobe, these are as good to eat as they are to look at.

The Burger That Defined Yotam Ottolenghi. One of his most memorable meals was a burger an American fast food chain burger.

Side-Of-Greens With Crispy Garlic. It’s tasty enough on its own, but humble enough to not take away from the main event.