Chinese Spaghetti with Meat Sauce

As you all know, I am interested in fusion food. So I recently made my version of Chinese spaghetti with meat sauce. The dish is similar to what one often finds on Chinese menus as "Marco Polo Noodles: This is the original spaghetti and meat sauce that Marco Polo brought back to Italy from China!" But is also plays a lot on traditional Singapore or dan dan fun.

1 pound ground meat (I use venison but it would be as good with ground chicken or even those Boca TVP crumbles. I would not use ground turkey unless you use an all dark meat version.)
1 T ginger paste (you can get this as Indian markets)
2 t dried minced garlic
1 t aleppo pepper (for heat)
1 small onion, diced fine
1 carrot, diced fine
1 stalk of celery, diced fine
1 t galangal powder
2 cups crushed tomato
1/4 cup tomato paste
1/2 cup hoisin sauce
1/2 pound whole wheat spaghetti noodles

Coat the bottom of a large pan or wok with oil and preheat. Add in ginger paste, minced garlic, and aleppo pepper. Cook until the aroma of the spices really smells great and then add in the onion, carrot, and celery. Cook just until the onion starts to brown. Add in ground meat. Cook this, stirring often, so that the result is very fine pieces of ground meat mixed with the other stuff. Then add the tomato paste, stir for a couple of minutes, then add in crushed tomato. The result should look a bit like a Bolognese sauce at this point. Then add in galangal and hoisin sauce. Cook pasta according to the manufacturer's directions. When pasta is done, serve it with a scoop or two of meat sauce. The sauce is can also be enhanced with chopped up green onion or the addition of frozen peas or corn. This recipe should serve 4 very hungry people.