Cavatappi Bolognese

If you're searching for a delicious and dependable meat sauce, look no farther. I mean, aren't we ALL on a quest for a handful of trustworthy sauces we can make in a flash? Add this savory, meaty Bolognese to your recipe arsenal and you'll have the "meat sauce" box checked for life.

We love pasta with meat sauce in my house. It's hearty and satisfying with the perfect ratio of carbs and protein. I almost always choose super lean ground beef for my sauces (I'll choose beef with a little more fat for things like burgers and meatballs). So, for this recipe, I used 93% lean and there was no fat to drain off after I browned the beef in the skillet. If you use something in the 80% lean range, you may need to drain the fat from the pan before you add the herbs, tomato sauce and remaining ingredients. No big deal, just drain the beef (with the onions and garlic) through a strainer and return it to the pan.

My pantry is pretty much NEVER without a pound of cavatappi pasta. The adorable curlycues weave in and out of the sauce and dance around on the tongue. That said, you can use ANY pasta shape you want for this dish.

Notice how the pasta is glistening and herby? That's because I tossed the cooked noodles with olive oil and herbs before topping it with the sauce. I always do that because it adds an extra layer of flavor. Now the pasta has flavor AND the sauce has flavor - so you'll never experience a dull bite. It's one fabulous trip to flavorville.

Cavatappi Bolognese

16 ounces cavatappi pasta, or any pasta of choice
3 tablespoons olive oil, divided
1 1/2 teaspoons dried basil, divided
1 1/2 teaspoons dried oregano, divided
Salt and ground black pepper
1/4 cup minced white onion
2-3 cloves garlic, minced
1 pound lean ground beef
28-ounce can tomato sauce (or two 15-ounce cans)
1 tablespoon sundried tomato paste or regular tomato paste
1 tablespoon Worcestershire sauce
Grated parmesan cheese for serving (preferably freshly grated)
Chopped scallions for serving, optional
Fresh parsley leaves for serving, optional

Cook the pasta according to the package directions. Drain and, while still warm, toss with 2 tablespoons of the olive oil, 1/2 teaspoon of the basil, 1/2 teaspoon of the oregano, and salt and pepper to taste. Cover with foil to keep warm.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 to 3 minutes, until soft and golden. Add the ground beef and cook until the beef is browned and cooked through, breaking up the meat as it cooks. Add the remaining teaspoons of basil and oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat the beef. Add the tomato sauce, tomato paste and Worcestershire sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
Transfer the pasta to individual shallow bowls and top with the Bolognese sauce. Grate the parmesan cheese over top. If desired, top with scallions and fresh parsley leaves.

Serves 4