This beef ragu has a couple of unexpected ingredients—Korean gochujang chili paste provides some heat, and Japanese blond miso adds umami—two additions that play surprisingly well in a traditionally Italian-inspired sauce.
Preparation Details
Prep Time: 20 mins
Cook Time: 2 hrs 25 mins
Total Time: 2 hrs 45 mins
Servings: 5
Ingredients
- 1 tablespoon olive oil
- 1 pound beef chuck roast, cut into 2-inch cubes
- 1 teaspoon I talian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon blond miso
- 1 tablespoon gochujang
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup sliced button mushrooms
- 1 pound rigatoni pasta
- 1/4 cup half and half
- 1/2 cup shaved Parmesan cheese (optional)
- thyme sprigs (optional)
Steps
- Heat oil in a deep, heavy skillet over medium heat. Sprinkle beef cubes with Italian seasoning, salt, and black pepper.
- When oil is shimmering, add red pepper flakes to subtly infuse oil, about 45 seconds. Add beef, and cook and stir until browned on all sides, about 5 minutes. Add onion, and cook until softened, about 5 minutes.
- Add garlic; cook until fragrant, about 30 seconds. Stir in miso, gochujang, and crushed tomatoes.
- Reduce heat to low, cover, and simmer until meat is fork tender, about 2 hours. During the last 30 minutes, stir in mushrooms.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Remove 1/2 cup pasta water and set aside.
- Add the half and half to the sauce, stir to combine. Season to taste with salt and pepper. If sauce is too thick, add reserved pasta water as needed.
- Drain rigatoni, divide onto individual serving plates, and ladle sauce over rigatoni. Garnish with Parmesan shavings and thyme sprigs if desired.