Beef Ragu and Cavatappi for Dinner

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• beef stock concentrate
  2 unit
• butter
  4 tbsp
• cavatappi pasta
  12 oz
• chili flakes
  1 tsp
• crushed tomatoes
  13.76 oz
• garlic
  4 clove
• ground beef
  30 oz
• hot sauce
  2 tsp
• italian seasoning
  2 tbsp
• parmesan cheese
  ½ cup
• pepper
• russet potatoes
  2 unit
• salt
• sour cream
  4 tbsp
• tomato paste
  6 tbsp
• vegetable oil
  2 tbsp
• water
  1 c
• yellow onions
  2 unit
• zucchini
  3 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan
• strainer

1. 

   1

    Adjust rack to middle position; preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Using a fork, poke holes all over russet potatoes , then rub skin with a drizzle of vegetable oil , salt , and pepper . Place on a baking sheet and bake until tender when pierced with a knife, ⏱️ 50-60 minutes . Remove from oven.

   russet potatoes: 2 unit, vegetable oil: 2 tbsp, salt, pepper
2. 

   2

    Meanwhile, halve, peel, and dice yellow onions . Trim zucchini , then quarter lengthwise. Cut crosswise into ½-inch-thick pieces. Mince or grate garlic . Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and ground beef . Cook, breaking up meat into pieces, until browned, ⏱️ 4-6 minutes . Season with salt and pepper.

   yellow onions: 2 unit, zucchini: 3 unit, garlic: 4 clove, ground beef: 30 oz
3. 

   3

    If needed, pour out and discard any excess fat from pan, then stir in zucchini. Cook, stirring occasionally, until slightly softened, about ⏱️ 5 minutes . (TIP: If pan seems dry, add another drizzle of oil.) Add garlic, tomato paste , and italian seasoning . Cook, stirring, until fragrant, ⏱️ 1-2 minutes . Add crushed tomatoes and their liquid, beef stock concentrate , water , salt, and pepper. Bring to a boil, then reduce heat to low. Cook, stirring, until slightly thickened, ⏱️ 3-4 minutes . Season with salt and pepper.

   tomato paste: 6 tbsp, italian seasoning: 2 tbsp, crushed tomatoes: 13.76 oz, beef stock concentrate: 2 unit, water: 1 c
4. 

   4

    Meanwhile, add cavatappi pasta to pot of boiling water. Cook until al dente, ⏱️ 9-11 minutes . Reserve 1 cup pasta cooking water, then drain well in a strainer and return to pot. Stir in 2 TBSP of the butter until melted.

   cavatappi pasta: 12 oz, butter: 4 tbsp
5. 

   5

    Stir half the ragu into pot with pasta. (TIP: If mixture seems thick, stir in reserved cooking water, 1 TBSP at a time, until saucy.) Taste and season with salt and pepper. Divide finished pasta between bowls. Sprinkle with parmesan cheese and chili flakes (to taste).

   parmesan cheese: ½ cup, chili flakes: 1 tsp
6. 

   6

    Once potatoes are cool enough to handle, halve lengthwise, stopping ¾ of the way through. Gently pull potatoes open, season with salt and pepper, then divide between reusable containers. Top with remaining ragu and refrigerate overnight. Pack sour cream , Monterey Jack cheese , and hot sauce with lunch. When ready to eat, microwave potatoes on high until heated through, ⏱️ 1-2 minutes . Dollop with sour cream, sprinkle with cheese, and drizzle with hot sauce (to taste).

   sour cream: 4 tbsp, Monterey Jack cheese: ½ cup, hot sauce: 2 tsp