Korean Bulgogi Bolognese

This recipe from Kay Chun originally appeared on the New York Times Cooking blog, https://cooking.nytimes.com/recipes/1019504-korean-bulgogi-bolognese.

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)
• ¾ cup finely chopped scallions
• ¾ cup low-sodium soy sauce
• ¼ cup turbinado sugar
• Kosher salt and black pepper
• 12 ounces dried egg pasta (tagilatelle or pappardelle)
• Freshly grated Parmesan, for serving

Directions

1. Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes.
2. Add carrot and celery and cook for 5 minutes.
3. 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.
4. 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.
5. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer.
6. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. As sauce cooks, make the pasta.
7. Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.
8. When sauce has finished thickening, stir in remaining 1/4 cup scallions and season with pepper.
9. Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

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