Beef Ragu and Cavatappi for Dinner

🥘 Ingredients

• beef stock concentrate
  1 unit
• butter
  2 tbsp
• cavatappi pasta
  8 oz
• chili flakes
  ½ tsp
• crushed tomatoes
  28 oz
• garlic
  4 cloves
• ground beef
  1 lb
• hot sauce
  1 tsp
• italian seasoning
  1 tbsp
• monterey jack cheese
  ½ cup
• parmesan cheese
  ½ cup
• russet potato
  2 unit
• sour cream
  2 tbsp
• tomato paste
  2 tbsp
• vegetable oil
  2 tbsp
• yellow onion
  1 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   russet potato yellow onion zucchini garlic ground beef tomato paste italian seasoning crushed tomatoes beef stock concentrate cavatappi pasta parmesan cheese chili flakes sour cream monterey jack cheese hot sauce vegetable oil butter

   russet potato: 2 unit, yellow onion: 1 unit, zucchini: 2 unit, garlic: 4 cloves, ground beef: 1 lb, tomato paste: 2 tbsp, italian seasoning: 1 tbsp, crushed tomatoes: 28 oz, beef stock concentrate: 1 unit, cavatappi pasta: 8 oz, parmesan cheese: ½ cup, chili flakes: ½ tsp, sour cream: 2 tbsp, monterey jack cheese: ½ cup, hot sauce: 1 tsp, vegetable oil: 2 tbsp, butter: 2 tbsp
2. 

   2

   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 potato, 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 ⏱️ 55 minutes . Remove from oven.
3. 

   3

   Meanwhile, halve, peel, and dice yellow onion. Trim zucchini, then quarter lengthwise. Cut crosswise into ½-inch-thick pieces. Mince or grate garlic. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add onion and ground beef. Cook, breaking up meat into pieces, until browned ⏱️ 5 minutes . Season with salt and pepper.
4. 

   4

   If needed, pour out and discard any excess fat from pan, then stir in zucchini. Cook, stirring occasionally, until slightly softened ⏱️ 5 minutes . If pan seems dry, add another drizzle of oil. Add garlic, tomato paste, and italian seasoning. Cook, stirring, until fragrant ⏱️ 1 minute . 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 minutes . Season with salt and pepper.
5. 

   5

   Meanwhile, add cavatappi pasta to pot of boiling water. Cook until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain well and return to pot. Stir in butter until melted.
6. 

   6

   Stir half the ragu into pot with pasta. 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.
7. 7

   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 minute . Dollop with sour cream, sprinkle with cheese, and drizzle with hot sauce to taste.