Food is an adventure, and today I’m taking you to Italy—with a quick stopover in Korea. 🇮🇹🇰🇷 This Mini Potato Bolognese with a touch of Gochujang makes the perfect dinner. Give it a try—I’m sure you’ll love every bite! 🍝🔥 The recipe is in the comment
by iamteddykim
1 Comment
**Ingredients:**
* 11 mini potatoes
* 500g beef mince
* 800g Italian diced tomatoes
* 4 cocktail truss tomatoes
* 1 tbsp tomato paste
* 3 strips of bacon
* 1 large onion
* 3 sprigs of thyme
* 3 dried bay leaves
* 1 tbsp dried basil (or fresh basil)
* 1 tsp grated garlic
* 1 tbsp gochujang (avail at Asian or Korean grocery stores)
* Parmesan cheese
* Butter
**Instructions:**
**Potatoes**
1. Cut the mini potatoes in half. Place them into boiling, salted water and cook until a knife slides through with no resistance. Drain well.
2. In a hot pan, add olive oil, truffle butter (or regular butter). Add the well-dried potatoes, season it with salt and cook until the outside becomes caramelised and golden.
**Bolognese Sauce**
1. Finely chop the onion.
2. Cut the bacon into small pieces.
3. In a large pan, heat olive oil over high heat. Once hot, add the grated garlic, then quickly add the onion. Cook until the onions are nicely caramelised.
4. Add thyme and dried bay leaves.
5. Add the bacon and cook through.
6. Add the beef mince, cook halfway, then season with salt and pepper.
7. Add tomato paste, Italian diced tomatoes, cocktail truss tomatoes, dried basil, and gochujang. Let it cook for about 15 minutes.
8. Add grated parmesan cheese, let it melt into the sauce, and adjust the seasoning with more salt if needed.
9. Plate the potatoes, spoon the bolognese sauce over the top, finish with freshly grated parmesan, and **ENJOY JOY!**