Gochujang pork ragù

Method

1. Put a large saucepan over a medium heat and add the vegetable oil. Once hot, add the onion, celery, carrot and garlic with a pinch of salt and cook for 8 minutes, stirring occasionally, until starting to soften. Tip in the pork mince, turn up the heat and cook for 5 more minutes, stirring regularly until browned all over.
2. Add the tomato purée and gochujang, cook for another minute, then pour in the wine (if using) and simmer until reduced by half (about 5 minutes). Add the tinned tomatoes, bay leaf and mushrooms, bring back to a gentle simmer, then turn down the heat, cover and gently simmer for 30 minutes. Remove the lid and simmer for 15 more minutes, or until the sauce is rich and thickened.
3. Once the sauce is ready, cook the tagliatelle in salted boiling water according to the packet instructions. Drain, reserving a cup of the pasta water, then mix through the ragù, tossing with enough pasta water to emulsify the sauce. Serve with plenty of grated parmesan and cracked black pepper.
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