Begin by peeling and dicing one carrot, mincing three cloves of garlic, dicing one onion, and chopping two stalks of celery.

In a heavy pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes until softened and fragrant.

Add 8 ounces of ground beef and 8 ounces of ground pork to the vegetables. Stir in 1 teaspoon of dried thyme, 2 tablespoons of gochujang, and 2 tablespoons of tomato paste, cooking until the meat is no longer pink.

Pour in 1 cup of beef broth and scrape up any browned bits. Allow the mixture to simmer for about 1 minute.

Stir in a 28-ounce can of crushed tomatoes, 1 cup of half-and-half, the Parmesan rind, and 2 bay leaves. Reduce heat to low and simmer uncovered for at least 20 minutes.

While sauce simmers, bring a large pot of salted water to a boil. Cook your choice of pasta until just under al dente, reserving ½ cup of pasta water before draining.

Add the drained pasta to the sauce, stirring in ½ cup of grated Parmesan cheese. Gradually add reserved pasta water until you achieve the desired consistency.

Plate your Gochujang Bolognese, garnishing with fresh parsley or basil, and sprinkle extra Parmesan cheese on top.