Twists & Ragù

Cavatappi with a creamy red-wine meat sauce and garlic-Parmesan breadcrumbs

A weeknight-friendly meat sauce with enough red wine, tomato paste, and dairy to taste slow-cooked without requiring an afternoon. Cavatappi catches the sauce, while crisp garlic breadcrumbs add the texture that makes this version worth keeping.

Equipment Needed

• Large skillet or Dutch oven
• Large pot
• Small skillet
• Colander

Twists & Ragù

A weeknight-friendly meat sauce with enough red wine, tomato paste, and dairy to taste slow-cooked without requiring an afternoon. Cavatappi catches the sauce, while crisp garlic breadcrumbs add the texture that makes this version worth keeping.

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Prep Time 35 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2 Servings

Course: Entrees

Cuisine: Italian-American

Ingredients Method

Ingredients

  

Meat Sauce

• 1/2 tablespoon olive oil
• 1/2 small yellow onion finely chopped
• 1 clove garlic minced
• 1/2 carrot finely diced
• 1/2 celery stalk finely diced (optional); optional
• 1/2 lb ground beef
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 1/4 cup beef broth
• 12 oz high-quality marinara sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup whole milk or heavy cream
• 1/2 teaspoon Italian seasoning
• 2 tablespoons chopped fresh basil or parsley
• Kosher salt and black pepper to taste

Pasta

• 8 oz cavatappi
• Kosher salt for pasta water
• 1/4 cup reserved pasta water

Garlic Breadcrumbs

• 1/4 cup panko breadcrumbs
• 1/2 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Pinch of salt and black pepper

For Serving

• Freshly grated Parmesan

Method

 

1. Bring a pot of well-salted water to a boil. Cook 8 ounces cavatappi until al dente. Reserve 1/4 cup pasta water, drain, and set aside.
2. Heat 1/2 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Cook 1/2 chopped onion, 1/2 diced carrot, and optional 1/2 celery stalk for about 5 minutes. Add 1 minced garlic clove and cook 30 seconds.
3. Add 1/2 pound ground beef, season lightly with salt and pepper, and cook until browned, breaking it into small pieces.
4. Stir in 1 tablespoon tomato paste and cook 1 minute. Add 1/4 cup red wine and simmer 2 minutes, scraping up browned bits. Add 1/4 cup beef broth, 12 ounces marinara, 1/2 teaspoon Worcestershire, and 1/2 teaspoon Italian seasoning. Simmer uncovered 12 to 15 minutes.
5. Stir in 1/4 cup milk or cream and simmer 2 to 3 minutes more. Add 2 tablespoons fresh herbs and adjust seasoning.
6. While the sauce finishes, heat 1/2 tablespoon olive oil in a small skillet. Toast 1/4 cup panko with 1/4 teaspoon garlic powder and a pinch of salt and pepper for 2 to 3 minutes, until golden.
7. Toss the cooked cavatappi with the meat sauce. Add reserved pasta water a tablespoon at a time only if needed. Divide between two bowls and finish with Parmesan and the toasted breadcrumbs.

How to Know It's Done

• The sauce should be thick enough to cling to the cavatappi without pooling in the bowl.

Cook's Notes

• The toasted breadcrumbs are optional, but they are the distinguishing finish and worth the extra few minutes.