Elicoidali with Meaty Tomato Sauce

Ingredients

• •500g elicoidali pasta
• •500g ground beef (fresh)
• •2 cans canned tomatoes
• •3 cloves garlic, minced
• •1 each yellow onion, diced
• •2 tbsp olive oil
• •1 tsp smoked paprika
• •to taste salt and pepper

Directions

1. 1Boil a large pot of salted water and cook elicoidali according to package directions.
2. 2Heat olive oil in a large skillet over medium-high heat.
3. 3Sauté onion 3 minutes until soft, then add garlic and cook 1 minute more.
4. 4Add ground beef, breaking it up, and brown fully for about 5 minutes.
5. 5Pour in canned tomatoes and smoked paprika; simmer 8 minutes until thickened.
6. 6Drain pasta, toss into the sauce, and serve immediately.

💡 Elicoidali’s ridges hold thick meat sauce well, so reduce the tomatoes until they cling rather than leaving a watery pool beneath the pasta.

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