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Miso Gochujang Beef Ragu
Miso Gochujang Beef Ragu
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Spicy Korean gochujang and savory Japanese miso give a unique twist to this traditional Italian beef ragu.
Ingredients:
  • 1 tablespoon olive oil
  • 1 pound beef chuck roast, cut into cubes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon blond miso
  • 1 tablespoon gochujang
  • 28 ounces crushed tomatoes
  • 1/2 cup sliced button mushrooms
  • 1 pound rigatoni pasta
  • 1/4 cup half and half
  • Shaved Parmesan cheese
  • Thyme sprigs
Instructions:
  • In a deep skillet over medium heat, heat oil until shimmering. Season beef cubes generously with Italian seasoning, salt, and black pepper.
  • Once the oil is shimmering, gently infuse it with the red pepper flakes for about 45 seconds. Then, add the beef and cook, stirring occasionally, until it is browned on all sides, approximately 5 minutes. Next, add the onion and cook until softened, which should take around 5 minutes.
  • Sauté garlic until aromatic, approximately 30 seconds, then mix in miso, gochujang, and crushed tomatoes.
  • Lower the heat to a gentle simmer, cover, and cook until the meat is easily pierced with a fork, approximately 2 hours. Add mushrooms and continue to simmer for the final 30 minutes.
  • 1. Boil a pot of generously salted water. 2. Cook rigatoni in the boiling water, stirring occasionally, until al dente, for about 12 minutes. 3. Reserve 1/2 cup of pasta water before draining.
  • Stir in the half and half to create a creamy sauce. Season with salt and pepper to taste, and add reserved pasta water if needed for consistency.
  • Divide drained rigatoni onto serving plates, generously ladle sauce over each plate. Top with Parmesan shavings and fresh thyme sprigs for an elegant finish.

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