In this recipe, Korean grilled barbecue meets Bolognese, the classic Italian meat sauce. Ground beef is simmered in a sauce that starts with a traditional base of saut&eacute;ed onion, carrots and celery, to which scallions, garlic, ginger and soy sauce are added. As the sauce cooks, the flavors of the tomato paste and soy sauce meld, creating a deeply salty-sweet mixture, while the addition of chopped mushrooms provides depth and complexity. Be sure to use egg pasta here as the richness contrasts nicely with the sauce.

          Korean Bulgogi Bolognese        

onion

carrot

celery

garlic cloves,

peeled, minced ginger

tomato paste

beef

white button mushrooms, finely chopped (about 2 cups)

scallions

soy sauce

turbinado sugar

Kosher salt and black pepper

egg pasta (tagilatelle or pappardelle)

Parmesan,

korean bulgogi bolognese

Cook Time: 45 minutes

Total: 45 minutes

Author : cooking.nytimes.com

Ingredients

Instructions

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