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Reginetti with Bulgogi Ragu

Sfoglini Pasta Recipe: Reginetti with Bulgogi Ragu

Sfoglini Reginetti are the perfect vessel for this fast, simple ragu with a Korean twist. The ruffled edges of the pasta hold on to the rich sauce of ground beef simmered with aromatics, ginger, Gochujang, and soy sauce. Great for a quick weeknight dinner, this creative fusion dish tastes like it was cooked for hours!

INGREDIENTS

MAKES FOUR - SIX SERVINGS

  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 3 tablespoons low sodium soy sauce, plus more to taste
  • 2 tablespoons Gochujang
  • 2 tablespoons brown sugar
  • 1/4 cup neutral cooking oil
  • 3 cloves of garlic, minced
  • 2 teaspoons grated ginger
  • 1 pound of ground beef
  • 1/4 cup grated red pear
  • 12 ounces Sfoglini Reginetti
  • Kosher salt, to taste
  • 3 scallions, thinly sliced, to serve
  • Black and white sesame seeds, to serve

    DIRECTIONS

    Run the onion, carrot, and celery through a food processor until very finely minced, nearly a paste. 

    In a small bowl, stir together the soy sauce, Gochujang, and brown sugar. Set aside.

    Heat the oil in a large saute pan over medium until just shimmering. Add the minced vegetables and reduce the heat to medium low. Cook, stirring occasionally, for 10–15 minutes, or until the vegetables are softened, most of the liquid has evaporated, and the mixture smells sweet. Stir in the garlic and ginger and cook for another 2 minutes, until fragrant.

    Raise the heat to medium and add the ground beef. Break it up into small pieces and cook until just browned and no longer pink. Add the soy sauce mixture along with 1/4 cup of water. Bring to a simmer, then reduce the heat to medium-low. Let simmer gently for 10–20 minutes, adding a splash of water if the sauce thickens too much. Stir in the grated pear, then remove the pan from the heat until ready to add the pasta. 

    While the sauce is simmering, bring a pot of generously salted water to a boil. Cook the pasta until 2 minutes before al dente, according to package instructions. Reserve 1/4 cup of pasta water before straining.

    Add the pasta and the reserved pasta water to the pan with the ragu. Return the heat to medium and gently stir the pasta into the sauce. Once the sauce begins to simmer, reduce the heat to medium low and cook, stirring occasionally and gently, for 2-3 minutes, until the pasta is al dente. Taste and season lightly with soy sauce or salt, if needed. 

    Serve topped with scallion and sesame seeds

    We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

    Chef’s Note: The ragu can be made in advance, refrigerated, and slowly reheated over low heat with some water in a skillet while the pasta cooks.

    The amounts of soy sauce, brown sugar, and Gochujang in this recipe can be adjusted based on preference for salt, sweet, and spice. 

    Pasta Swaps: This recipe would also work well with Sfoglini Porcini Trumpets, Whole Grain Radiators, or Vesuvio.