Cavatappi Con Carne Recipe

Heat oil and sweat vegetables

In a large, heavy skillet or Dutch oven set over medium heat, add the olive oil and butter. Once butter melts and oil shimmers, add the diced onion, carrot, and celery. Sprinkle a pinch of salt over the vegetables to help them sweat. Cook, stirring occasionally, until the onion is translucent and the vegetables are soft but not browned, about 6–8 minutes.

Add garlic and seasonings

Add the minced garlic, dried oregano, and red pepper flakes to the softened vegetables. Cook, stirring constantly, for 30–45 seconds until fragrant but not browned.

Brown the ground meats

Increase heat to medium-high. Push the soffritto to the sides to create space in the pan and add the ground beef and ground pork in an even layer. Break the meat up with a wooden spoon or spatula. Cook without moving for 2 minutes to let some color develop, then continue cooking and stirring until no pink remains and meat is nicely browned, about 6–8 minutes total. Season lightly with salt as it cooks.

Incorporate tomato paste and deglaze

Stir in the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2–3 minutes.

Add tomatoes and simmer

Add the crushed tomatoes, beef or chicken stock, and bay leaf. Stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer gently for 20 minutes, stirring occasionally, until the sauce has thickened and flavors have melded. Taste and adjust salt and pepper.

Cook the cavatappi

About 10 minutes before the sauce is done, bring a large pot of water to a rolling boil. Add the tablespoon of Kosher salt and the cavatappi. Cook according to package directions until very al dente (about 1–2 minutes less than package time), because it will finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.

Finish the sauce and combine

Remove and discard the bay leaf from the sauce. If desired, stir in the heavy cream now for a silkier texture. Add half of the grated Pecorino Romano to the sauce and stir until incorporated. Add the drained cavatappi to the ragù along with 2–4 tablespoons of the reserved pasta water to loosen the sauce as needed. Toss over low heat for 1–2 minutes so the pasta finishes cooking and absorbs the sauce. If the sauce seems dry, add more pasta water, a tablespoon at a time.

Adjust and serve

Taste and adjust seasoning with salt and freshly ground black pepper. Stir in most of the chopped basil, reserving a little for garnish. Divide the pasta among warm plates or a serving bowl. Sprinkle the remaining Pecorino over each portion, finish with a few basil ribbons and an extra grind of black pepper. Serve immediately.