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Twists & Ragù, photographed on white marble in the A More Perfect Supper kitchen

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
Cook Time 30 minutes
Total Time 1 hour 5 minutes
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.