Fusion time! Taking a riff on a classic Bolognese, this bulgogi sauce is sure to amp up pasta night. The combination of sweet, savoury and spicy flavours will have everyone licking their plate clean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Beef Broth Concentrate
Tomato Sauce Base
Parmesan Cheese, shredded(ContainsMilk/Lait)
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate ginger. Thinly slice green onions.
Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
While rigatoni cooks, whisk together soy sauce, gochujang, tomato sauce base, pasta water, sesame oil, broth concentrate and 1 tbsp sugar (dbl for 4 ppl) in a small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ground beef, garlic puree, ginger and mirepoix. Cook, breaking up into smaller pieces, until no pink remains 4-5 min.**
Stir in sauce from small bowl, then season with salt and pepper. Bring to boil, then reduce heat to medium. Cook, stirring often, until slightly thickened, 2-3 min.
Add bulgogi sauce to the large pot with rigatoni, then stir to combine. Divide rigatoni between plates. Sprinkle green onions and Parmesan over top.