Cavatappi Beef Ragù

🥘 Ingredients

• butter
  1 tbsp
• carrot
  1 medium
• cavatappi pasta
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• ground beef
  12 oz
• italian seasoning
  1 tsp
• marinara sauce
  2 c
• parmesan cheese
  ¼ cup
• parsley
  2 bunches

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim, peel, and finely chop carrot . Pick leaves from parsley stems; roughly chop leaves.

   carrot: 1 medium, parsley: 2 bunches
2. 

   2

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Drain.

   cavatappi pasta: 8 oz
3. 

   3

   While cavatappi cooks, heat a drizzle of cooking oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender ⏱️ 6 minutes . Season with salt and pepper.

   cooking oil: 1 tbsp
4. 

   4

   Increase heat under pan with carrot to medium high and add a drizzle of oil. Push carrot to one side of pan. Add ground beef to empty side. Cook, breaking up meat into pieces, until browned. Sprinkle with italian seasoning . Cook, stirring, until beef is cooked through ⏱️ 4 minutes . Season generously with salt and pepper. Stir carrot and beef to combine.

   ground beef: 12 oz, italian seasoning: 1 tsp
5. 

   5

   Stir in marinara sauce and ⅓ cup water. Reduce to a simmer and cook until sauce has slightly thickened ⏱️ 3 minutes . Reduce heat to low. Stir in cream cheese until thoroughly combined. Add drained cavatappi, butter , and half the chopped parsley; stir until pasta is warmed through ⏱️ 1 minute . Season with salt and pepper.

   marinara sauce: 2 c, cream cheese: 2 oz, butter: 1 tbsp
6. 

   6

   Divide pasta between bowls. Top with parmesan cheese and remaining chopped parsley. Serve.

   parmesan cheese: ¼ cup