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Fry chopped pancetta over medium heat until it releases its fat and turns golden. Remove and set aside, leaving the fat in the pan. Add a drizzle of olive oil if needed
Add chopped onion, carrot, celery and minced garlic. Cook for 8-10 minutes until soft
Add minced beef and cook until no longer pink. Season with salt and black pepper, then remove excess fat from the pan
Stir in Gochujang and tomato purée and cook for 2-3 minutes. Add the pancetta back in, then pour in red wine, beef stock and chopped tomatoes
Add bay leaves, rosemary and brown sugar. Bring to a simmer, then cook gently for 45-60 minutes, stirring occasionally, until thick and rich
Boil tteokbokki in water for 3 minutes, then drain
Heat a portion of the ragu with butter in a separate pan. Stir in the cooked tteokbokki until coated. Serve topped with grated parmesan