Fusion Bolognese

I am a huge fan of Ken Hom, I own several of his cookbooks and find that his recipes come out dependably well. One of my favorites is an out of print Chronicle Books book, the first of the Quick & Easy series I love so much. This recipe is based on his "Fast Spicy Meat Sauce for Noodles," which I made several times before R suggested that it would be even better with tomatoes. Then MZ announced that the sauce was too spicy and sweet for her and it changed again. This is a super-easy, fast and very satisfying dinner, we like it served over dried Chinese noodles along with a salad or a quick stir-fried vegetable. R and I add chili garlic sauce at the table to bring it up to our spice preferences.

1 T vegetable or peanut oil
3 T coarsely chopped green onions
2 T coarsely chopped garlic
2 T finely chopped fresh peeled ginger
1 lb. ground beef (94/6 works well here)
1 T bean ground bean paste
1/8 t chili garlic sauce
1 T dark soy
2 T rice wine or dry sherry
2 T hoisin sauce
2 dashes Worcestershire sauce
1 t salt
1 t sugar
1 28 oz can ground tomatoes, or diced tomates whirled with a hand blender till coarsely pureed
1 T tomato paste

Heat a medium saucepan ove medium high heat and add the oil. Add the onions, garlic and ginger, stir and saute for 1 minute. Add the ground beef and stir and saute for 2 minutes. Add the remaining ingredients, stir, bring to a boil, turn down the heat and simmer for 20 minutes.

Serve over noodles or rice.