Name: Gochujang Bolognese Pasta
Cook time: 10800 s
Total time: 10800 s
Yield: 4
Ingredients: olive oil (or neutral cooking oil); yellow onion, finely chopped; carrots, finely chopped; celery ribs, finely chopped; garlic cloves, minced; gochujang (or use double concentrated tomato paste for less heat); ground beef; Kosher salt, to taste; Freshly ground black pepper, to taste; dry white wine (such as Chardonnay); beef stock, plus more as needed; (28 oz) can whole peeled San Marzano tomatoes; bay leaves; sprigs fresh thyme; coconut milk, whole milk, or heavy cream (see Notes); (3/4 lb) paccheri or rigatoni; kosher salt, for pasta water; For serving:; Chopped fresh parsley; Extra virgin olive oil, for drizzling (optional); Freshly ground black pepper

Yarin Shachagi

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

Yarin Shachagi

Gochujang Bolognese Pasta

breadbakebeyond