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Prep time
20 hours
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Cook time
45 hours
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Serves
4 to 6
Author Notes
This dish is a unique fusion of comfort food and bold flavors. As the weather cools down, indulge in the warmth of red sauces and cozy pasta dishes. This recipe combines the classic structure of bolognese with the complexity and bite of kimchi. For a vegan twist, we've used eggplant, but you can opt for ground turkey, beef, or pork. The sauce strikes a harmonious balance between sweet, savory, and funky, making it a delightful pairing with thick spaghetti noodles and generous helpings of grated Parmesan cheese.
—Will Coleman
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Ingredients
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2 tablespoons
olive oil
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1
large yellow onion
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2 cups
chopped celery
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2 cups
chopped carrots
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4 cups
chopped eggplant
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3
large garlic cloves
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4-6
thyme sprigs
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2 cups
chopped kimchi
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4 cups
crushed tomatoes
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2 cups
vegetable broth
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1 pound
cooked pasta
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grated parmesan cheese, for serving
Directions
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Place a large pot over medium heat and add olive oil.
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Once the oil begins to shimmer, add in the onions, celery, carrots, and eggplant. Cook for 10 minutes or until the onions become translucent.
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Stir in the garlic, thyme sprigs, and chopped kimchi. Cook for an additional 5 minutes or until the garlic becomes fragrant.
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Add in the crushed tomatoes and broth and bring to a simmer. Cook for 30 minutes, while stirring every 10 minutes. Once the sauce has been slightly reduced and the vegetables are tender, remove from the heat.
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Serve the sauce over cooked pasta and garnish with parmesan cheese.
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