Description

This Gochujang Bolognese recipe offers a comforting yet bold twist on classic Italian meat sauce by incorporating the deep, savory heat of Korean gochujang. The combination of ground beef and chicken creates a rich texture, while the addition of half-and-half and Parmesan cheese lends a creamy finish. Prepared on the stovetop with aromatic vegetables and simmered to develop layers of flavor, this hearty sauce pairs perfectly with pasta for a satisfying meal with a spicy, umami-packed punch.

Ingredients

For the 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 chicken
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 cups half-and-half
2 bay leaves
½ cup grated Parmesan cheese + Parmesan rind (optional)

For the Pasta

14 ounces pasta (spaghetti, fettuccine, or rigatoni recommended)
Salt (for pasta water)

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Instructions

Prepare the Vegetables: Peel and dice the carrot, mince the garlic, dice the onion, and chop the celery so all ingredients are ready to add to the pot.
Sauté the Vegetables: Heat olive oil and butter over medium heat in a large heavy-bottomed pot. Add diced onion, minced garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables become soft and fragrant.
Cook the Meat: Add ground beef and ground chicken to the pot, breaking them up into small pieces as they cook. Stir in dried thyme, gochujang sauce, and tomato paste, ensuring all meat is thoroughly coated and evenly mixed.
Deglaze the Pot: Pour in the beef broth and scrape the bottom of the pot to lift any browned bits. Let it simmer for about 1 minute to enhance flavor.
Add Liquids and Simmer: Stir in the crushed tomatoes, half-and-half, Parmesan rind if using, and add bay leaves. Mix well and let the sauce simmer gently for at least 20 minutes to thicken and develop flavors.
Cook the Pasta: Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook according to package instructions, stopping about 1 minute before al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.
Finish the Sauce: Remove bay leaves from the sauce, then stir in the grated Parmesan cheese until melted and incorporated, giving the sauce a creamy texture.
Toss Pasta and Sauce: Combine the drained pasta with the sauce, adding reserved pasta water as needed to loosen the sauce and help it cling to the pasta evenly.
Serve: Plate the pasta warm and enjoy the rich, spicy, and creamy flavors of this unique Gochujang Bolognese.

Notes

For a leaner meat option, substitute ground chicken with ground turkey.
Add mushrooms, zucchini, or spinach for extra texture and nutrition.
Adjust the amount of gochujang to control spice level; increase for more heat or reduce for a milder sauce.
To make a lighter version, omit the half-and-half but note the sauce will be less creamy.
Use other hard cheeses like Pecorino Romano if Parmesan is unavailable, though it will alter the flavor slightly.
Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
When reheating, add a splash of water, broth, or milk to loosen the sauce.
Reserving pasta water helps loosen the sauce and lets it cling better to the pasta.
Combining two types of meat adds depth, but using just one type of meat works fine as well.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Fusion (Italian-Korean)