Miso Gochujang Beef Ragu

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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.

By TheDailyGourmet
Published on September 14, 2023
top-down view of rigatoni pasta in white bowl with red sauce and mushrooms
2
Prep Time:
20 mins
Cook Time:
2 hrs 25 mins
Total Time:
2 hrs 45 mins
Servings:
5
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Ingredients

Original recipe (1X) yields 5 servings

  • 1 tablespoon olive oil

  • 1 pound beef chuck roast, cut into 2-inch cubes

  • 1 teaspoon Italian 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)

Directions

  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.

Nutrition Facts (per serving)

481 Calories
20g Fat
47g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 481
% Daily Value *
Total Fat 20g 25%
Saturated Fat 7g 36%
Cholesterol 80mg 27%
Sodium 892mg 39%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 20%
Total Sugars 11g
Protein 32g 64%
Vitamin C 18mg 20%
Calcium 104mg 8%
Iron 6mg 32%
Potassium 911mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.