Cavatelli al Ragù with Parmesan
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Ingredients & Equipment
What we send
- 12 ouncesground beef, pork, and veal
- 4 ouncescarrots
- 1celery stalk
- 1yellow onion
- 2 clovesgarlic
- 114-ounce can whole peeled tomatoes
- 1bay leaf
- 1 tablespoontomato paste
- 1/4 cupred wine
- 1/8 ouncethyme
- 9 ouncescavatelli pasta
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium high-sided pan
Bring a medium pot of water to a boil over high heat. Pat beef, pork, and veal dry with paper towel. Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add beef, pork, and veal and cook, breaking up meat, until browned, about 5 minutes. Using a slotted spoon, transfer meat to a bowl, leaving juices behind in pan, off heat, for Step 3.
Rinse all produce. Finely chop carrots and half of celery (save remaining celery for a pre-dinner snack!). Peel onion and finely chop. Using the flat side of a knife, gently crush garlic cloves. Pour whole tomatoes and their juices into a large bowl. Using your hands, squeeze tomatoes to break into bite-size pieces (a fun task for an eager kitchen helper).
Place pan from meat over medium heat and add 1 tablespoon olive oil. When oil is shimmering, add whole bay leaf, carrots, celery, onion, and crushed garlic. Season with ½ teaspoon salt and pepper as desired. Cook, stirring frequently, until vegetables are very soft and onion is translucent, 5-8 minutes.
Once aromatics have softened, return meat to pan, still over medium heat, and stir to combine. Stir in tomato paste to coat, about 2 minutes. Add red wine and cook until liquid is reduced by half, 2 minutes. Stir in hand-crushed tomatoes and their juices, and add 1 whole thyme sprig. Simmer until sauce is thickened and flavors have melded, 8-10 minutes more.
While ragù simmers, season boiling water generously with salt. Stir in cavatelli and cook until al dente, about 2 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. Once ragù has simmered, remove and discard garlic, bay leaf, and thyme.
Season and Plate Cavatelli
Add cooked cavatelli to pan with ragù, still over medium heat, and stir to coat. Working 1 tablespoon at a time, add reserved pasta water until sauce is silky and clings to noodles. Taste and add salt and pepper as desired. Divide cavatelli al ragù between serving plates, sprinkle over Parmesan, and dig in!