Instructions

1. 1

   Finely chop onion and garlic, then boil rigatoni in salted water until 1 minute shy of al dente.

2. 2

   Heat olive oil in a pan and brown the ground beef over high heat.

3. 3

   Add onion and garlic, cook 3 minutes, then stir in gochujang and cook 1 more minute to bloom.

4. 4

   Add red wine and reduce by half, then add tomato puree and simmer 20 minutes on medium-low.

5. 5

   Add cooked rigatoni with 60 ml pasta water and toss for 2 minutes until glossy.

6. 6

   Plate and finish with grated parmesan.

Tips

Nutrition (per serving)