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Tuesday 06 October 2026 14:55:24 GMT
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🥩🧀 BEEF RAGÙ CAPELLINI WITH TORCHED CACIOCAVALLO 🍝🔥 Ingredients 👇 (Serves 4) • 1 lb ground beef • 12 oz capellini pasta • 1 small onion, diced • 3 cloves garlic, minced • 2 cups tomato sauce • ½ cup beef broth • 1 tbsp olive oil • 1 tsp Italian seasoning • ½ tsp smoked paprika • Salt and black pepper to taste • 1½ cups shredded Caciocavallo cheese • Fresh parsley, chopped, for garnish Quick Steps: Cook the capellini according to package directions until al dente. Reserve about ½ cup pasta water, then drain and set aside. Heat a large skillet over medium-high heat. Add the ground beef and diced onion, then cook until the beef is browned and fully cooked. Drain excess grease if needed. Add the garlic and cook for about 1 minute until fragrant. Stir in the tomato sauce, beef broth, Italian seasoning, smoked paprika, salt, and black pepper. Simmer for 5–7 minutes until the ragù is rich and slightly thickened. Add the cooked capellini and toss everything together until completely coated in the beef ragù. Add a splash of reserved pasta water if needed. Transfer the pasta to a plate and top generously with shredded Caciocavallo. Use a small kitchen blowtorch to melt the cheese until bubbly, glossy, and lightly golden. Garnish with fresh parsley. Serve hot and enjoy this rich, cheesy beef ragù pasta with that irresistible torched cheese finish! 🔥🧀🍝 #BeefRagu #PastaLovers #easydinner
🥩🧀 BEEF RAGÙ CAPELLINI WITH TORCHED CACIOCAVALLO 🍝🔥 Ingredients 👇 (Serves 4) • 1 lb ground beef • 12 oz capellini pasta • 1 small onion, diced • 3 cloves garlic, minced • 2 cups tomato sauce • ½ cup beef broth • 1 tbsp olive oil • 1 tsp Italian seasoning • ½ tsp smoked paprika • Salt and black pepper to taste • 1½ cups shredded Caciocavallo cheese • Fresh parsley, chopped, for garnish Quick Steps: Cook the capellini according to package directions until al dente. Reserve about ½ cup pasta water, then drain and set aside. Heat a large skillet over medium-high heat. Add the ground beef and diced onion, then cook until the beef is browned and fully cooked. Drain excess grease if needed. Add the garlic and cook for about 1 minute until fragrant. Stir in the tomato sauce, beef broth, Italian seasoning, smoked paprika, salt, and black pepper. Simmer for 5–7 minutes until the ragù is rich and slightly thickened. Add the cooked capellini and toss everything together until completely coated in the beef ragù. Add a splash of reserved pasta water if needed. Transfer the pasta to a plate and top generously with shredded Caciocavallo. Use a small kitchen blowtorch to melt the cheese until bubbly, glossy, and lightly golden. Garnish with fresh parsley. Serve hot and enjoy this rich, cheesy beef ragù pasta with that irresistible torched cheese finish! 🔥🧀🍝 #BeefRagu #PastaLovers #easydinner
ئەڵقەی پێنجەم🥩#ڕێسای قەساب خانە#ala #خانمی دەرهێنەر#ai
ئەڵقەی پێنجەم🥩#ڕێسای قەساب خانە#ala #خانمی دەرهێنەر#ai

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