Beef Ragu and Cavatappi for Dinner

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.

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.

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.

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).