Korean Bulgogi “Bolognese”

INGREDIENTS

2 tablespoons safflower or canola oil

1 cup finely chopped onion

1 cup finely chopped carrot

1 cup finely chopped celery

7 garlic cloves, minced

2 tablespoons peeled, minced ginger

2 tablespoons tomato paste (gochujang suggested!)

1 pound ground beef

4 ounces white button mushrooms, finely chopped (about 2 cups)

¾ cup finely chopped scallions

¾ cup low-sodium soy sauce

¼ cup turbinado sugar

Kosher salt and black pepper

12 ounces dried egg pasta (tagliatelle or pappardelle)

Freshly grated Parmesan, for serving

Heat oil in a large Dutch oven over medium heat.

Add onion and cook, stirring, until softened, 3 minutes.

Add carrot and celery and cook for 5 minutes.

Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning.

Return heat to medium.

Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes.

Add soy sauce, sugar and 1/4 cup of water and bring to a simmer.

Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes.

Stir in remaining 1/4 cup scallions and season with pepper.

As sauce cooks, make the pasta:

Serve with Parmesan.