Instructions

1. 1

   Finely chop onion and garlic, and bring salted water to a boil for pasta.

2. 2

   Heat olive oil in a pan, sauté onion for 3 minutes, then add garlic until fragrant.

3. 3

   Add ground beef and brown over high heat, then stir in chunjang for 1 more minute.

4. 4

   Pour in red wine and reduce by half, then add passata and simmer for 20 minutes.

5. 5

   Cook tagliatelle 1 minute less than package directions. Reserve 1/2 cup pasta water.

6. 6

   Add pasta to the ragu with splashes of pasta water and toss for 1 minute.

7. 7

   Plate and finish with grated Parmigiano.

Tips

Nutrition (per serving)