Korean Bulgogi Bolognese

Name: Korean Bulgogi Bolognese
Total time: 45 min
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; 1 pound ground beef; 4 ounces white button mushrooms, finely chopped (about 2 cups); 3/4 cup finely chopped scallions; 3/4 cup low-sodium soy sauce; 1/4 cup turbinado sugar; Kosher salt and black pepper; 12 ounces dried egg pasta (tagliatelle or pappardelle); Freshly grated Parmesan, for serving

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Total: 45 minutes

Servings: 4

Cost: $12.66 /serving

Author : Kay Chun

button mushrooms ground beef pappardelle

Instructions

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Step 1

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.

Step 2

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.

Step 3

As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.

Step 4

Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

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