Miso Gochujang Beef Ragu

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

1. Heat oil in a deep, heavy skillet over medium heat. Sprinkle beef cubes with Italian seasoning, salt, and black pepper.
2. 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.
3. Add garlic; cook until fragrant, about 30 seconds. Stir in miso, gochujang, and crushed tomatoes.
4. Reduce heat to low, cover, and simmer until meat is fork tender, about 2 hours. During the last 30 minutes, stir in mushrooms.
5. 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.
6. 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.
7. Drain rigatoni, divide onto individual serving plates, and ladle sauce over rigatoni. Garnish with Parmesan shavings and thyme sprigs if desired.