Kimchi Ragu

Recipe

To prepare the Kimchi ragu start to peel the carrot with peeler and remove the outer layer of onion. Also clean celery and tomatoes.
Dice carrot, celery and onion into small cubes and chop Kimchi.
In a large saucepan with thick bottom pour the oil and let it heat up.
Add the diced carrot, celery and onion, and cook 10 minutes until the onion are slightly transparent and begins turning a golden color.
Add minced garlic and cook until tuning to light brown.
Add Kimchi and cook for 5 minutes.
Add 1Tbsp of sugar and stir well.
Add ground beef, mix well all the ingredients together and let it cook over hight heat for a few minutes.
Add Gochujang and mix well.
Deglaze with soju or wine, stir well and cook until the liquid has almost completely evaporated and the bottom will be dry.
Add diced tomatoes and beef broth for at least 30 minutes. stir the sauce occasionally.
While simmering the Sauce, cook your choice of pasta. follow the instructions of the pasta you bought.
After 30 minutes, taste the sauce and add salt & pepper if you need it.
place the pasta on a bowl and add Kimchi ragu. Garnish with chopped parsley and Parmesan cheese.

Ingredients

Your choice of Pasta (I recommend linguine)

Main

1# ground beef

1.5 C chopped kimchi

1/2 carrot

1/2 sweet onion

2 celery sticks

4 tomatoes

1Tbsp minced garlic

* dice all vegetable

1C beef broth

1/2C soju, white wine or red wine

2 Tbsp Gochujang (Korean Chili Paste)

1 Tbsp sugar

Salt and pepper to taste

Garnish

Chopped parsley

Parmesan cheese