![]() Reduce the heat to medium low and add the cavatappi. Bring the mixture to a boil over medium heat. Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine.Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. ![]() Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes.Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
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