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)
Tomato Sauce Base
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Before starting, wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp for extra-spicy! 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. Meanwhile, peel, then cut onion into 1/4-inch pieces. Peel, then grate carrot. Thinly slice green onions.
Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 2/3 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
Meanwhile, whisk together soy sauce, gochujang, tomato sauce base, reserved pasta water, sesame oil, 1 tbsp sugar (dbl for 4 ppl) and 1 tbsp chili garlic sauce in a small bowl. (NOTE: Reference heat guide.)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, garlic puree, onions and grated carrot. Cook, breaking up beef into smaller pieces, until no pink remains 4-5 min.**
Add bulgogi sauce to the pan with beef. Season with salt and pepper, to taste, then stir to combine. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Add beef bulgogi sauce to the pot with rigatoni, then stir to combine. Divide pasta between plates. Sprinkle green onions and cheese over top.