Cavatappi & Beef Ragù with Peppers & Parmesan
Meal of the Month

Cavatappi & Beef Ragù

with Peppers & Parmesan

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

At the heart of this easy pasta is our hearty ragù (or classic Italian meat sauce), which gets vibrant flavor from garlic, red pepper flakes, and piquant capers. For silky texture, we’re finishing it all with butter stirred in just before serving.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cavatappi & Beef Ragù with Peppers & Parmesan
Title
  • 18 oz Ground Beef
  • 1 14-Oz Can Whole Peeled Tomatoes
  • 2 Tbsps Capers
  • ¼ tsp Crushed Red Pepper Flakes
  • ¾ lb Cavatappi Pasta
  • ¼ cup Tomato Paste
  • 1 tsp Whole Dried Oregano
  • ⅔ cup Mirepoix
  • ¼ cup Vegetarian Worcestershire Sauce
  • 1 oz Garlic & Herb Flavored Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Bell Peppers
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, thinly slice crosswise. Place the tomatoes in a bowl and gently break apart with your hands.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.

Cook the beef & make the sauce
3 Cook the beef & make the sauce

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the beef and oregano; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sliced peppers, mirepoix (carefully, as the liquid may splatter), and capers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the beef is browned and cooked through. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter), worcestershire sauce, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

Finish the pasta & serve your dish
4 Finish the pasta & serve your dish

To the pan of cooked beef and sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, thinly slice crosswise. Place the tomatoes in a bowl and gently break apart with your hands.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.

Cook the pasta
Cook the beef & make the sauce
3 Cook the beef & make the sauce

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the beef and oregano; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sliced peppers, mirepoix (carefully, as the liquid may splatter), and capers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the beef is browned and cooked through. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter), worcestershire sauce, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

4 Finish the pasta & serve your dish

To the pan of cooked beef and sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

Finish the pasta & serve your dish
Browse Steps
1 of 4