Chunjang Beef Ragu Tagliatelle

Finely dice 100g of onion and 12g of garlic so they blend into the finished ragu. Heat 1.5 tablespoons of olive oil in a wide pan over medium heat. Cook the onion for 3 minutes until translucent, then add the garlic for 1 minute, lowering the heat if it begins to brown. Add 220g of ground beef, raise the heat to high, and spread the meat across the pan. Once its released moisture has evaporated and browned patches appear, stir in 1.5 tablespoons of chunjang and fry for 1 minute. Pour in 60ml of red wine and scrape the browned material from the pan into the liquid. When the wine has reduced by half, add 220ml of tomato passata and simmer over low heat for 20 minutes. Meanwhile, cook 180g of tagliatelle in salted water for 1 minute less than the package time and reserve 1/2 cup of pasta water. Add the drained pasta to the ragu and toss over medium-low heat for 1 minute, adding the reserved water in small amounts only as needed. Stop when the sauce forms a thin, glossy coating on the wide noodles instead of running off them. Divide among plates and finish with 20g of Parmigiano Reggiano. Frying the measured chunjang with the browned meat and reducing the wine before adding the passata keeps the sequence and consistency of the sauce clear.