serves 2, 30 mins recipe
1 stalk celery, diced
1/2 a carrot, diced
1 onion, diced
2 Midnight Gospel patties
2 heaping tablespoons gochujang (korean red pepper paste which is a staple you need to get for your kitchen)
3/4 cup gochugaru (korean red pepper flakes, you can substitute red pepper flakes but only use 1 - 2 tablespoon depending on your spice tolerance if so)
4 garlic cloves, grated (if you lazy and don't want to be extra just omit)
2 tablespoons Maesil Cheong (this is a korean dark syrup sweetener but you can use maple syrup)
1/2 cup starchy pasta water
1. boil your pasta according to package instructions and set aside, reserving 1/2 cup of the starchy water. set the cooked pasta aside. cook it a little less than al dente because it will continue to cook while you do the following steps.
2. dice the first 3 ingredients on the list and add all of them to a wide skillet/ pan with about 2-3 tablespoons of olive oil. fat is essential here because you want the vegetables to soften up, so just use your common use to measure the oil. if you have a food processor, you may blitz them up in the food processor to save time.
3. your vegetables will soften in about 10-15 minutes so just keep stirring as you go to prevent them from browning too much. the steps after this are quick and this is the most time consuming step.
4. add the midnight gospel patties and fry them up for another 5 minutes. if you want to go longer and achieve browning you can. this will make your pasta have a deeper and richer flavour.
5. mix the sauce ingredients and set aside
6. pour the sauce ingredients along with the starchy pasta water. if you find it drying up add 1/4 cup more until you reach the desired texture
7. add the cooked pasta, give the bolognese a good mix and you are gtggggg ready to roll with this comforting deliciousness.