Gochujang Pasta - my twist on spag bolognaise

Here is a simple recipe for a quick weeknight dinner using my gochujang sauce:

Ingredients:

100 mls olive oil

300 grams lean beef mince

1 and ½ red onions

100 grams mushrooms

40 grams minced garlic

1 x bottle of my gochujang sauce - chungjaelee.com.au

100ml chicken stock

Pinch salt

Pinch pepper

15 grams Brown Sugar

2 pieces bay leaves

100 grams x spaghetti

10 grams salt

Method:

In a fry pan heat 50 mls oil on a medium heat, throw in the beef mince and cook until browned. Set aside the Mince in a dish but do not discard the juices leave in the pan, adding the remaining 50 mls oil now use this to cook the diced onions, garlic, diced mushrooms, when these are cooked through add the gochujang sauce, chicken stock, pepper, salt, brown sugar, bay leaves and browned mince mixing thoroughly then turn to simmer.

Simmer for approximately 30 minutes or until the stock is absorbed.

In a saucepan bring to boil 1 litre water with a pinch of salt. Add the pasta, cooking time is 7 minute, 8 minutes for al Dante and 9 minutes for soft. Then drain the pasta.

Now plate up and eat. I love having gherkins as a side dish with my pasta.