Description

This recipe combines the smoky, bold flavors of Korean bulgogi with the hearty, savory essence of classic Italian Bolognese. Ground beef is simmered in a rich, layered sauce made with onions, carrots, celery, soy sauce, ginger, garlic, and scallions. The addition of mushrooms enhances the complexity of the sauce, while egg pasta serves as the perfect base for this flavorful dish.

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)
¾ cup finely chopped scallions
¾ cup low-sodium soy sauce
¼ 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

Heat oil in a large skillet or saucepan over medium heat.
Add chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
Stir in garlic and ginger, and cook for an additional 2 minutes.
Add tomato paste and cook for 2 minutes, stirring occasionally.
Add ground beef to the pan, breaking it apart with a spoon. Cook until browned.
Stir in chopped mushrooms and cook until they release their moisture and become tender.
Add soy sauce, turbinado sugar, and season with kosher salt and black pepper. Simmer for 15-20 minutes to allow the flavors to meld together.
Meanwhile, cook the pasta according to the package instructions. Drain, reserving some of the pasta water.
Toss the cooked pasta with the Bulgogi Bolognese sauce, adding pasta water to reach the desired consistency.

Serve hot, topped with freshly grated Parmesan and chopped scallions for garnish.

Notes

If you prefer a sweeter sauce, you can adjust the amount of turbinado sugar.
You can substitute the ground beef with ground turkey or chicken for a lighter version.

For a spicier kick, add some red pepper flakes to the sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Meat, Pasta
Method: Sautéing, Simmering
Cuisine: Fusion (Korean-Italian)

Keywords: Korean Bulgogi, Bolognese, Fusion, Ground Beef, Pasta, Soy Sauce, Egg Pasta, Korean Flavor