Miso Gochujang Beef Ragu

1. 1

   Warm oil in a deep, heavy skillet over medium heat. Season the beef cubes with Italian seasoning, salt, and black pepper.

2. 2

   When the oil is shimmering, add red pepper flakes to gently flavor the oil for about 45 seconds. Add the beef, then cook and stir until browned on all sides, about 5 minutes. Add the onion and cook until softened, about 5 minutes.

3. 3

   Add the garlic and cook until fragrant, about 30 seconds. Stir in the miso, gochujang, and crushed tomatoes.

4. 4

   Lower the heat to low, cover, and simmer until the meat is fork tender, about 2 hours. During the final 30 minutes, stir in the mushrooms.

5. 5

   Bring a large pot of lightly salted water to a boil. Cook the rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1/2 cup of the pasta water and set aside.

6. 6

   Add the half and half to the sauce and stir to combine. Season with salt and pepper to taste. If the sauce is too thick, add the reserved pasta water as needed.

7. 7

   Drain the rigatoni, portion onto individual serving plates, and spoon the sauce over the rigatoni. Garnish with Parmesan shavings and thyme sprigs if desired.

• Calories 567.67 kcal High
• Protein 35.12 g Good Source
• Carbs 86.73 g Moderate
• Total Fat 10.78 g Moderate
• Saturated Fat 2.52 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 64.17 mg High
• Sodium 557.38 mg High
• Fiber 9.38 g Good Source
• Sugar 11.57 g High
• Added Sugar 0.0 g Low Source
• Calcium 126.76 mg Low Source
• Iron 8.22 mg Good Source
• Potassium 724.18 mg Moderate
• Vitamin A 25.53 mcg_rae Low Source
• Vitamin C 19.09 mg Good Source
• Vitamin D 0.08 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Soy 🌱
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅