Description
A rich and flavorful twist on classic Italian Bolognese, this Gochujang Bolognese blends the spicy, umami-packed Korean chili paste with traditional ground beef and pork simmered in a creamy tomato sauce. Perfectly paired with tender pasta for a comforting and unique meal packed with depth and a gentle heat.
Ingredients
Pasta
- 14 ounces pasta
Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 4 garlic cloves, minced
- 1 celery stalk, chopped
- 1 pound ground beef
- 1 pound ground pork
- 2 tsp dried thyme
- 3 tbsp tomato paste
- 3 tbsp Gochujang sauce
- ½ cup beef broth
- 2 cans (14 oz/400 g each) crushed tomatoes
- 1 ½ cup half-and-half
- 2 bay leaves
- ½ cup grated Parmesan cheese (+ rind, optional)
Instructions
- Preparation: Peel and dice the carrot, mince the garlic cloves, dice the onion, and chop the celery stalk for the aromatic base of the sauce.
- Sautéing Aromatics: Heat olive oil and unsalted butter over medium heat in a large heavy-bottomed pot. Add the diced onion, minced garlic, diced carrot, and chopped celery. Sauté for about 5 minutes until the vegetables are soft and fragrant, creating the flavorful foundation for the sauce.
- Cooking Meat and Flavor Base: Add both ground beef and ground pork into the pot, breaking the meat up into small pieces. Stir in the dried thyme, Gochujang sauce, and tomato paste, mixing thoroughly to combine the spicy and savory elements evenly.
- Deglazing and Simmering: Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom. Allow to simmer for about 1 minute. Then, add the crushed tomatoes, half-and-half, Parmesan rind (if using), and bay leaves. Stir to combine everything and let the sauce simmer gently for at least 20 minutes to meld flavors and thicken.
- Boiling Pasta: While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions, stopping 1 minute before it reaches al dente texture. Reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
- Finishing the Dish: Remove the bay leaves from the sauce. Stir in the grated Parmesan cheese until fully incorporated. Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to loosen and coat the pasta evenly. Serve immediately and enjoy a delicious fusion of flavors.
Notes
- Parmesan rind adds extra depth; include if available and remove before serving.
- Adjust Gochujang quantity to control the spiciness level.
- Reserve pasta water to achieve the perfect sauce consistency when tossing.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Simmering the sauce longer than 20 minutes will deepen the flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Italian-Korean)
