Ingredients

• 1 tablespoon olive oil
• 1 large onion , chopped
• 1 pound lean ground beef
• 2 teaspoons ground black pepper
• 1 teaspoon kosher salt
• 1 , 28 ounce
• 1.5 cups beef broth
• 3 tablespoons red wine
• 3 tablespoons sweet paprika
• 2 cloves garlic , minced
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chopped fresh thyme
• 2 teaspoons caraway seeds
• 1 teaspoon chopped fresh rosemary
• 2 bays leaves
• 10 ounces cavatappi pasta
• 1 medium red bell pepper , chopped
• 1 teaspoon lemon juice

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.
2. 2 Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.
4. 4 Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.

Nutrition per serving