Kimchi Bolognese

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

Ingredients

• 
  2 tablespoons
  
  olive oil
  
  
• 
  1
  
  large yellow onion
  
  
• 
  2 cups
  
  chopped celery
  
  
• 
  2 cups
  
  chopped carrots
  
  
• 
  4 cups
  
  chopped eggplant
  
  
• 
  3
  
  large garlic cloves
  
  
• 
  4-6
  
  thyme sprigs
  
  
• 
  2 cups
  
  chopped kimchi
  
  
• 
  4 cups
  
  crushed tomatoes
  
  
• 
  2 cups
  
  vegetable broth
  
  
• 
  1 pound
  
  cooked pasta
  
  

• 
  grated parmesan cheese, for serving