Korean Bulgogi Bolognese

• 2 tablespoons safflower or canola oil
• 1 cup finely chopped onion
• 1 cup finely chopped carrot
• 1 cup finely chopped celery
• 7 garlic cloves, minced
• 2 tablespoons peeled, minced ginger
• 2 tablespoons tomato paste
• 1 pound ground beef
• 4 ounces white button mushrooms, finely chopped (about 2 cups)
• ¾ cup finely chopped scallions
• ¾ cup low-sodium soy sauce
• ¼ cup turbinado sugar

Kosher salt and black pepper

• 12 ounces dried egg pasta (tagliatelle or pappardelle)

Freshly grated Parmesan, for serving

1. Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.
2. Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining 1/4 cup scallions and season with pepper.
3. As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.
4. Divide pasta in bowls and top with Bolognese. Serve with Parmesan.