Description
A fusion of bold Korean bulgogi and savory Italian Bolognese, this dish combines the best of both worlds. Ground beef slowly simmers in a rich, flavorful sauce with layers of soy sauce, ginger, garlic, and scallions. Enhanced with sweet and salty notes and the depth of mushrooms, this dish is perfectly paired with egg pasta like tagliatelle or pappardelle for a satisfying meal.
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)
- 3/4 cup finely chopped scallions
- 3/4 cup low-sodium soy sauce
- 1/4 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
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Prepare the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving a little pasta water for later.
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Make the Bulgogi Bolognese Sauce:
- Heat the safflower or canola oil in a large skillet over medium heat.
- Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until softened and the vegetables begin to caramelize.
- Add the garlic and ginger, cooking for another 2 minutes until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
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Cook the Beef:
- Add the ground beef to the skillet, breaking it up as it cooks. Brown the beef for about 5-7 minutes, ensuring it is evenly cooked and no longer pink.
- Add the chopped mushrooms and scallions, cooking for an additional 5 minutes until the mushrooms release their moisture and soften.
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Add the Flavorings:
- Stir in the soy sauce, turbinado sugar, and season with kosher salt and black pepper to taste. Let the sauce simmer for about 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken. If the sauce gets too thick, add a little reserved pasta water to loosen it up.
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Combine Pasta and Sauce:
- Toss the cooked pasta into the sauce, making sure it is evenly coated. Add more pasta water if needed to achieve the desired consistency.
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Serve:
- Plate the pasta and sauce mixture, then sprinkle freshly grated Parmesan on top before serving.
Notes
- For a more authentic Korean flavor, feel free to add a bit of gochujang (Korean chili paste) for some heat.
- You can substitute the ground beef with ground turkey or pork for a leaner option.
- This recipe can be easily doubled for larger servings or meal prepping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Boiling
- Cuisine: Fusion (Korean + Italian)