Prep Time:
20 mins
Cook Time:
2 hrs 25 mins
Total Time:
2 hrs 45 mins
Servings:
5
Ingredients
Directions
Heat oil in a deep, heavy skillet over medium heat. Sprinkle beef cubes with Italian seasoning, salt, and black pepper.
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.
Add garlic; cook until fragrant, about 30 seconds. Stir in miso, gochujang, and crushed tomatoes.
Reduce heat to low, cover, and simmer until meat is fork tender, about 2 hours. During the last 30 minutes, stir in mushrooms.
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.
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.
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
