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.
Ingredients
- olive oil: 1 Tbsp
- beef chuck roast: 1 pound (cut into 2-inch cubes)
- Italian seasoning: 1 tsp
- salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- red pepper flakes: 0.25 tsp (crushed)
- onion: 1 piece (diced)
- garlic: 1 Tbsp (minced)
- blond miso: 1 Tbsp
- gochujang: 1 Tbsp
- tomatoes: 1 can (28 ounce can, crushed)
- button mushrooms: 0.5 cup (sliced)
- rigatoni pasta: 1 pound
- half and half: 0.25 cup
- shaved Parmesan cheese: 0.5 cup (optional)
- thyme sprigs: (optional)
Metric Conversion
Stages of cooking
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Heat oil in a deep, heavy skillet over medium heat. Sprinkle beef cubes with Italian seasoning, salt, and black pepper.
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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.
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Add garlic; cook until fragrant, about 30 seconds. Stir in miso, gochujang, and crushed tomatoes.
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Reduce heat to low, cover, and simmer until meat is fork tender, about 2 hours. During the last 30 minutes, stir in mushrooms.
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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.
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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.
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Drain rigatoni, divide onto individual serving plates, and ladle sauce over rigatoni. Garnish with Parmesan shavings and thyme sprigs if desired.
