Asian-inspired Beet Gochujang Beef Bolognese

An ode to David Chang’s Italian-concept Momofuku restaurant Nishi: fermented bean pastes, Thai basil, and Misfit Foods’ iconic Beet Gochujang ground beef combine forces for a bolognese sauce that crosses continental borders.

INGREDIENTS:

1 package Misfit Foods’ Beet Gochujang & Grass-Fed Beef ground patty mix

1/3 cup scallions, thinly sliced

3 cloves garlic, smashed and thinly sliced

2 Tbsp. shallot sauce (if not available, replace with 2 Tbsp. thinly sliced shallot + 1 Tbsp. avocado oil)

2 Tbsp. white miso

2 Tbsp. Dwenjang/fermented bean paste (if not available, replace with an additional 2 Tbsp. white miso)

1 Tbsp. gochujang

2 Tbsp. soy sauce or tamari

1 28-oz. can crushed tomatoes (no salt added)

3/4 cup Thai basil, chopped

2 tsp. ground white pepper

1 tsp. salt

1 tsp. honey

2 Tbsp. Avocado oil (or any neutral-flavored oil) for coating pan

Sesame seeds for garnish (optional)

STEPS:

Place a large skillet or fry pan over medium heat and add 2 Tbsp. avocado oil. Once oil is beginning to warm, add scallions and garlic, then follow with the ground beef patty mix. Use a large fork or whisk to break up beef into small crumbles. Continue to cook over medium heat, stirring occasionally, to achieve browned beef (about 6-8 minutes). As meet is browning, add white miso, Dwenjang, and ground white pepper. Once meat is browned, add soy sauce and use the back of a wooden spoon to scrape any crispy bits off the bottom of the pan. Add tomatoes and salt, stir to combine.

Allow mixture to simmer and reduce for 20-30 minutes, continue to stir occasionally (watch out for splattering). Add Thai basil, shallot sauce, honey, gochujang, soy sauce, and allow to simmer for another 5-10 minutes.

While sauce is still hot, combine with 1 package of any cooked pasta of choice. Top with sesame seeds and Thai basil for garnish.