Description
This innovative recipe fuses the bold, smoky flavors of Korean bulgogi with the rich, savory notes of Italian Bolognese. Ground beef is slowly simmered in a delicious sauce made with soy sauce, ginger, garlic, and scallions, while mushrooms add depth and complexity. Served over egg pasta, this unique twist on Bolognese offers a perfect balance of sweet and salty flavors, making it an unforgettable dinner dish!
Ingredients
Scale
- 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
- 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, to taste
- 12 ounces dried egg pasta (tagliatelle or pappardelle)
- 2 tablespoons safflower or canola oil
- Freshly grated Parmesan, for serving
Instructions
- Prepare the Pasta: Cook the egg pasta (tagliatelle or pappardelle) according to package instructions. Drain and set aside, reserving some pasta water for later.
- Make the Sauce: In a large skillet or Dutch oven, heat the safflower or canola oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Brown the Meat: Add the ground beef to the pan and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Enhance the Flavor: Stir in the tomato paste, soy sauce, turbinado sugar, and chopped mushrooms. Cook for about 5 minutes, allowing the flavors to meld together. Season with kosher salt and black pepper to taste.
- Simmer: Add the finely chopped scallions to the mixture. Let the sauce simmer on low heat for 10-15 minutes, allowing the flavors to develop and the sauce to thicken.
- Combine: Toss the cooked pasta with the sauce, adding a splash of reserved pasta water if needed to help the sauce coat the pasta evenly.
- Serve: Plate the pasta and sauce, then garnish with freshly grated Parmesan. Serve hot and enjoy!
Notes
- Mushrooms: If you prefer a different texture, you can swap out the mushrooms for other vegetables like zucchini or bell peppers.
- Spiciness: For an extra kick, add a touch of Korean gochujang (chili paste) or red pepper flakes to the sauce.
- Pasta: While egg pasta like tagliatelle or pappardelle works best, you can use other types of pasta if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop Cooking
- Cuisine: Fusion (Korean-Italian)