Finely dice all your vegetables - you can use a food processor if you’d like. You want them to just melt into the sauce.

In a large saute pan, add 2 tbsp olive oil, turn to medium heat, and add carrot, celery, onion, and shallots. Cook until fragrant, then add garlic and saute for another 1 minute.

Add ground beef to vegetable mixture, and saute until browned.

Add tomato paste and gochujang, stir to combine well, and allow to toast until it has become deeper in color. This is harder to tell with the gochujang, so let it cook for at least 5 minutes.

Add red wine, and allow it to cook down. Then add soy sauce and adjust salt and pepper to taste.

In a separate pan, heavily salt boiling water and cook pasta until al dente.

Add al dente pasta to bolognese with 2 ladles of pasta water and butter, then mix until pasta is well coated and sauce is silky. Add more pasta water and butter if you need to.

Serve with freshly shredded parmigiana reggiano