Directions

• Start the Bolognese sauce: Heat the oil in a large Dutch oven or pot over medium-high heat. Stir in the onion, carrots, and celery and cook, stirring occasionally, until the onions have softened and the edges start to brown, about 4 minutes. Stir in the garlic and a pinch of salt and cook for 30 seconds, then stir in the kimchi and tomato paste and cook until the kimchi pieces start to soften, about 3 minutes. Pour in the wine, increase the heat, and simmer, stirring with a wooden spoon to dislodge any bits that have stuck to the bottom, until the wine has nearly disappeared, about 2 minutes.
• Add the meat: Stir in the beef, season with generous pinches of salt (at least 1/2 teaspoon), and cook, breaking up the beef into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes.
• Add the tomatoes: Pour the tomatoes in a bowl. Using clean hands, squish the tomatoes into small pieces. Pour the tomatoes into the pot and add the broth, Italian seasoning, a pinch of salt, and a few grinds of black pepper. Bring to a simmer and lower the heat to medium-low. Gently cook, stirring occasionally, until the sauce is just thick enough to stand up on a spoon, about 20 minutes. Stir in the fish sauce and taste, then add more salt or fish sauce if needed.
• Cook the noodles and serve: In a pot of boiling salted water, cook the spaghetti according to package instructions, stirring occasionally to prevent sticking, until al dente. Drain the noodles in a colander, then give the colander a shake to get rid of extra water. Divide the noodles among serving plates and spoon the Bolognese on top. Garnish with white kimchi (if using) and parsley and serve.
• Leftover Bolognese sauce (without the noodles) keeps in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.