# What You Need:
→ Meats
01 - 10.5 oz ground pork (or beef or a 50/50 blend)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 7 oz Napa cabbage kimchi, chopped
05 - 2 tbsp kimchi juice
06 - 1 medium carrot, finely diced
07 - 1 stalk celery, finely diced
→ Liquids & Dairy
08 - 14 oz can crushed tomatoes
09 - 1/2 cup heavy cream (or unsweetened plant-based cream alternative)
10 - 2 tbsp olive oil
11 - 1 tbsp soy sauce
→ Pasta
12 - 12 oz rigatoni or penne
→ Spices & Seasonings
13 - 1 tsp gochugaru (Korean chili flakes), optional
14 - 1 tsp sugar
15 - Salt and black pepper, to taste
→ Garnishes
16 - 2 tbsp finely chopped scallions
17 - 0.9 oz grated Parmesan cheese (optional)
# How to Make It:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, carrot, and celery, cooking for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground pork or beef, breaking up the meat as it cooks. Cook for 6 to 7 minutes until browned and cooked through.
04 - Mix in chopped kimchi and kimchi juice, sautéing for 3 to 4 minutes until softened.
05 - Add crushed tomatoes, soy sauce, gochugaru (if using), sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
06 - Prepare pasta according to package instructions until al dente. Drain, reserving 1/3 cup pasta water.
07 - Reduce heat to low. Stir heavy cream and half the reserved pasta water into the ragu, mixing until creamy. Adjust seasoning if needed.
08 - Toss cooked pasta with the ragu, adding additional pasta water as needed for a smooth, silky sauce.
09 - Plate the pasta and garnish with scallions and Parmesan cheese, if desired.
