Past Recipes
Cavatelli al Ragù

Cavatelli al Ragù with Parmesan

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Recipe Details


Who can resist a comforting bowl of pasta tossed with sauce and topped with plenty of Parmesan? Chef Elana’s sticking to tradition with this classic Italian ragù, which combines tomatoes, aromatics, and a hearty blend of ground pork, beef, and veal. Shell-shaped cavatelli noodles are perfect for catching every last drop of sauce, not to mention all the cheese on top. Buon appetito!


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 900
  • Protein 49g
  • Total Carb 84g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ground beef, pork, and veal
    12 ounces
    ground beef, pork, and veal
  • carrots
    4 ounces
  • celery stalk
    celery stalk
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • 14-ounce can whole peeled tomatoes
    14-ounce can whole peeled tomatoes
  • bay leaf
    bay leaf
  • tomato paste
    1 tablespoon
    tomato paste
  • red wine
    1/4 cup
    red wine
  • thyme
    1/8 ounce
  • cavatelli pasta
    9 ounces
    cavatelli pasta
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan

Cooking Steps

  1. Brown Meat

    Brown Meat

    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.

  2. Prepare Ingredients

    Prepare Ingredients

    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).

  3. Sauté Aromatics

    Sauté Aromatics

    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.

  4. Simmer Ragù

    Simmer Ragù

    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.

  5. Cook Cavatelli

    Cook Cavatelli

    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.

  6. Season and Plate Cavatelli

    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!

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