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Gochujang Bolognese

Gochujang Bolognese: A Spicy Twist on Comfort Food

Gochujang Bolognese offers a bold blend of flavors, uniting Italian and Korean cuisine in under 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Korean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 0.5 pounds Ground Beef Lean ground turkey works for a lighter option.
  • 0.5 pounds Ground Pork Can be substituted with plant-based ground meat for a vegetarian version.
  • 2 tablespoons Gochujang Adjust the quantity based on your heat preference.
  • 1 28-ounce can Crushed Tomatoes Opt for fire-roasted varieties for deeper flavor.
  • 0.5 cups Half-and-Half Use heavy cream or a non-dairy alternative for a richer taste.
For Aromatics
  • 1 large Onion Substitute with leeks for a milder taste.
  • 1 medium Carrot Peel and dice nicely.
  • 2 stalks Celery Ensure finely diced for even cooking.
  • 3 cloves Garlic Adjust based on preference.
For Seasoning
  • 1 cup Beef Broth Vegetable broth works beautifully in vegetarian versions.
  • 1 teaspoon Dried Thyme Italian seasoning can be used as an alternative.
  • 2 leaves Bay Leaves Remember to remove them before serving.
  • to taste Salt & Pepper Adjust to taste.
Optional Enhancements
  • 1 piece Parmesan Rind Replace it with nutritional yeast for a vegan option.

Equipment

  • Large Pot
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Prepare Aromatics: Peel and dice one carrot, mince three garlic cloves, dice one onion, and chop two celery stalks.
  2. Sauté Vegetables: Heat two tablespoons of olive oil and one tablespoon of butter. Add onion, carrot, garlic, and celery; sauté for about 5 minutes until fragrant.
  3. Cook Meats: Add half a pound each of ground beef and ground pork to the pot. Break up the meat and brown for 6-8 minutes.
  4. Deglaze and Simmer: Pour in one cup of beef broth and add a can of crushed tomatoes, half a cup of half-and-half, a Parmesan rind, and two bay leaves. Simmer for 20 minutes.
  5. Cook Pasta: Boil salted water and add pasta. Cook according to package instructions until just shy of al dente, about 8-10 minutes.
  6. Combine: Remove the Parmesan rind and bay leaves. Stir in half a cup of grated Parmesan cheese. Mix in the drained pasta, using reserved pasta water if necessary.
  7. Garnish and Serve: Serve hot, garnished with chopped herbs and extra grated Parmesan. Enjoy with a salad or garlic bread.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 3mg

Notes

Mind the heat while sautéing vegetables and taste as you go for best results.

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