Chunjang Beef Ragu Tagliatelle
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chunjang, the black bean paste behind Korean jajangmyeon, goes into an Italian-style beef ragu, where its salty, roasted depth meets the acidity of tomato passata.
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Wide tagliatelle carry a thin, glossy coat of the sauce on every ribbon, and the result tastes somewhere between jajangmyeon and a Bolognese.
Ingredients
Instructions
- 1
Finely dice 100 g onion and 12 g garlic so they melt into the sauce rather than stay chunky.
Set a large pot of water over high heat and salt it once it boils for the tagliatelle.
- 2
Heat 1.5 tbsp olive oil in a wide pan over medium heat.
Cook the onion for about 3 minutes until translucent, then add the garlic for 1 minute, lowering the heat if it starts to brown.
- 3
Add 220 g ground beef, spread it out, and cook over high heat so moisture evaporates quickly.
When browned patches form and the meat smells roasted, stir in 1.5 tbsp chunjang and fry for 1 minute.
- 4
Pour in 60 ml red wine and boil hard, scraping the browned bits from the pan.
When reduced by half, add 220 ml tomato passata and simmer on low for 20 minutes until thick and glossy.
- 5
Cook 180 g tagliatelle in the salted boiling water for 1 minute less than the package time.
Reserve half a cup of pasta water before draining, keeping the pasta slightly firm for the final toss.
- 6
Add the pasta to the ragu with small splashes of reserved water and toss over medium low heat for 1 minute.
Stop when the sauce clings glossily to the ribbons, then plate and finish with 20 g Parmigiano Reggiano.
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