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Time
55 min
Level
Basic
Author
hellofresh

Beef Ragu and Cavatappi for Dinner | with a Loaded Baked Potato for Lunch

spicy
wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Adjust rack to middle position; preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Using a fork, poke holes all over potatoes, then rub skin with a drizzle of oil, salt, and pepper. Place on a baking sheet and bake until tender when pierced with a knife, 50-60 minutes. Remove from oven.
2
Meanwhile, halve, peel, and dice onion. Trim zucchini, then quarter lengthwise. Cut crosswise into ½-inch-thick pieces. Mince or grate garlic. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and beef. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Season with salt and pepper.
3
If needed, pour out and discard any excess fat from pan, then stir in zucchini. Cook, stirring occasionally, until slightly softened, about 5 minutes. (TIP: If pan seems dry, add another drizzle of oil.) Add garlic, tomato paste, and Italian Seasoning. Cook, stirring, until fragrant, 1-2 minutes. Add tomatoes and their liquid, stock concentrate, 1 cup water, salt, and pepper. Bring to a boil, then reduce heat to low. Cook, stirring, until slightly thickened, 3-4 minutes. Season with salt and pepper.
4
Meanwhile, add cavatappi to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain well and return to pot. Stir in 2 TBSP butter until melted.
5
Stir half the ragu into pot with pasta. (TIP: If mixture seems thick, stir in reserved cooking water, 1 TBSP at a time, until saucy.) Taste and season with salt and pepper. Divide finished pasta between bowls. Sprinkle with Parmesan and chili flakes (to taste).
6
Once potatoes are cool enough to handle, halve lengthwise, stopping ¾ of the way through. Gently pull potatoes open, season with salt and pepper, then divide between reusable containers. Top with remaining ragu and refrigerate overnight. Pack sour cream, cheese, and hot sauce with lunch. When ready to eat, microwave potatoes on high until heated through, 1-2 minutes. Dollop with sour cream, sprinkle with cheese, and drizzle with hot sauce (to taste).
Micro nutrients
Total weight
1162.17g
Carbs
133.59g
Dietary fiber
13.06g
Sugar
21.09g
Fats
95.61g
Saturated
42.73g
Poly
5.13g
Mono
31.93g
Trans
3.95g
Proteins
84.56g
Calcium
101.99%
Iron
76.51%
Magnesium
74.1%
Vitamin C
205.73%
Vitamin D
1.4%
Vitamin B6
6.64%
Vitamin B12
493.54%
Vitamin A
124.47%
Sodium
98.92%
Potassium
139.99%
Cholesterol
184.9%
Percentages are based on a diet of 2000 calories a day.
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