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Miso Gochujang Beef Ragu

5

165 min

Miso Gochujang Beef Ragu

Miso Gochujang Beef Ragu Photo 1

Category

Beef Recipes

Time

165 min

Serving

5 persons

Calories

481

Rating

5.00★ (2)

Cuisine

Italian
Author: Victoria Buriak
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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  1. Heat oil in a deep, heavy skillet over medium heat. Sprinkle beef cubes with Italian seasoning, salt, and black pepper.
    Miso Gochujang Beef Ragu Photo 2
  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.
    Miso Gochujang Beef Ragu Photo 3
  3. Add garlic; cook until fragrant, about 30 seconds. Stir in miso, gochujang, and crushed tomatoes.
    Miso Gochujang Beef Ragu Photo 4
  4. Reduce heat to low, cover, and simmer until meat is fork tender, about 2 hours. During the last 30 minutes, stir in mushrooms.
    Miso Gochujang Beef Ragu Photo 5
  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.
    Miso Gochujang Beef Ragu Photo 6
  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.
    Miso Gochujang Beef Ragu Photo 7
  7. Drain rigatoni, divide onto individual serving plates, and ladle sauce over rigatoni. Garnish with Parmesan shavings and thyme sprigs if desired.
    Miso Gochujang Beef Ragu Photo 8

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