Gochujang ragù with pasta & shiitake

Step by Step

Step 1

Add 1 tbsp oil to a large frying pan over a high heat. When hot, tip in the mince and frozen soffritto. Fry for 8-10 minutes, breaking the mince up well, until the vegetables are tender

Step 2

Stir in the garlic and coriander stems, cook for 1 minute more until fragrant, then stir in the gochujang paste, the tomatoes and a third of a can water, tomato purée and maple syrup. Season, then simmer briskly for 10 minutes, until reduced and rich.

Step 3

Meanwhile, boil the pasta according to pack instructions. When almost ready, heat the remaining oil in a frying pan, then season and sauté the mushrooms for 2-3 minutes, until golden.

Step 4

Lift the pasta into the sauce using a slotted spoon – it will carry some pasta water along – and toss well over the heat. Transfer to shallow bowls, then top with the mushrooms and coriander leaves and finish with a drizzle more oil, if liked.