Ingredients

• 1 tablespoon olive oil
• 1 pound beef chuck roast , cut into 2-inch cubes
• 1 teaspoon talian seasoning
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons crushed red pepper flakes
• 1 onion , diced
• 1 tablespoon minced garlic
• 1 tablespoon miso
• 1 tablespoon gochujang
• 1 , 28 ounce
• 0.5 cups button mushrooms
• 1 pound rigatoni
• 0.25 cups half and half
• 0.5 cups shaved Parmesan cheese , optional
• thyme sprigs , optional

Instructions

1. 1 Heat oil in a deep, heavy skillet over medium heat. Sprinkle beef cubes with Italian seasoning, salt, and black pepper.
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.
3. 3 Add garlic; cook until fragrant, about 30 seconds. Stir in miso, gochujang, and crushed tomatoes.
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.
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.
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.
7. 7 Drain rigatoni, divide onto individual serving plates, and ladle sauce over rigatoni. Garnish with Parmesan shavings and thyme sprigs if desired.

Nutrition per serving