Ingredients
o
3 tbsp olive oil (or neutral cooking oil)
y
1 yellow onion, finely chopped
c
2 carrots, finely chopped
c
2 celery ribs, finely chopped
g
3 - 4 garlic cloves, minced
g
1 ½ tbsp gochujang (or use double concentrated tomato paste for less heat)
g
1 lb ground beef
K
Kosher salt, to taste
F
Freshly ground black pepper, to taste
d
½ cup dry white wine (such as Chardonnay)
b
2 cups beef stock, plus more as needed
o
1 (28 oz) can whole peeled San Marzano tomatoes
b
3 bay leaves
s
2 sprigs fresh thyme
c
¼ cup coconut milk, whole milk, or heavy cream (see Notes)
l
12 oz (3/4 lb) paccheri or rigatoni
k
½ tbsp kosher salt, for pasta water
F
For serving:
C
Chopped fresh parsley
E
Extra virgin olive oil, for drizzling (optional)
F
Freshly ground black pepper
Directions
1
Heat 2 tbsp oil in a Dutch oven or large sauté pan over medium heat.
2
Add the ground beef, season with salt and pepper, and break it up with a wooden spoon or potato masher. Cook until the liquid evaporates and the beef begins to brown and crisp in spots, 8-10 minutes. Transfer the beef to a plate.
3
Add the remaining 1 tbsp oil to the pan if needed. Stir in the onion, carrots, and celery. Cook for 2-3 minutes until softened and lightly caramelized. Add the garlic and cook for 30-60 seconds more.
4
Stir in the gochujang and cook for 1 minute to coat the vegetables.
5
Deglaze with the white wine, scraping up any browned bits. Let simmer for 2-3 minutes until slightly reduced.
6
Return the beef to the pan and stir to combine.
7
Crush the tomatoes by hand in a bowl (or blend lightly for a smoother sauce). Add to the pot along with 2 cups beef stock. Stir well.
8
Add the bay leaves and thyme (tie them with twine if preferred for easy removal). Reduce the heat to low, cover partially, and simmer gently for 2 hours. Check every 30 minutes and add stock or water, ¼ cup at a time, if the sauce becomes too thick. (The sauce should be rich and thick enough to coat the back of a spoon, not soupy.)
9
About 15 minutes before the sauce is ready, bring a large pot of water to a boil. Add ½ tbsp kosher salt. Cook the pasta until 1-2 minutes shy of al dente. Reserve 1½ cups pasta water, then drain.
10
Discard the herb bundle. Stir the milk (or coconut milk/cream) into the sauce and simmer for 2-3 minutes.
11
Add the pasta to the sauce with about 4 tbsp reserved pasta water. Stir well and cook over medium heat for 2-3 minutes until the pasta is fully coated and the sauce thickens slightly. Add more pasta water if needed.
12
Serve immediately, topped with parsley, a drizzle of olive oil, and freshly ground black pepper.
