Gochujang Beef Ragu Rigatoni

Finely dice 100g of onion and 4 garlic cloves. Cook 180g of rigatoni in salted boiling water for 1 minute less than the package time and reserve 60ml of pasta water. Heat a wide pan over high heat and add 1.5 tablespoons of olive oil. Spread 220g of ground beef into one even layer and leave it untouched for about 2 minutes to brown the underside. Turn and break up the beef, then cook for 3 more minutes until no red portions remain. Leave the browned material on the bottom of the pan. Reduce the heat to medium, add the onion and garlic, and cook for 3 minutes. Stir in 1.5 tablespoons of gochujang and fry it for 1 minute. Pour in 60ml of red wine, return to high heat, and scrape the pan while the wine reduces by half. Add 250ml of tomato puree and simmer over medium-low heat for 20 minutes, until the ragu is visibly thick. Add the drained rigatoni and all 60ml of reserved pasta water. Toss over medium heat for 2 minutes so the sauce coats the outside of the tubes and enters their centers. Taste before adding salt because gochujang brands vary in salinity. Plate the pasta and finish with 20g of grated Parmesan. Leaving the beef alone for the first 2 minutes and reducing the wine before the tomato are the ordered steps that incorporate the browned pan residue into the ragu.