Gochujang as a base for bolognese

HEAR ME OUT I know it is not authentic but I‘ve never claimed to be Italian! I often will use gochujang in place of tomato paste in my mirepoix and I find it adds a delicious smoky/spicy sweetness that really completes the flavor when I make bolognese. Doesn’t have to be a ton - I usually do 1-2 tablespoons per large can of tomatoes. And if I’m feeling really frisky I’ll play up the sweetness by adding a little bit of brown sugar later (sacrilegious, I’m sure of it)