A faster pastitsio, a better dinner solution.
The sauce gets tossed with large pasta shells that are the perfect shape for cupping this hearty ragu.
Although similar short pasta shapes, like rigatoni, would also work here.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
2tsp.dried oregano
3/4tsp.ground cinnamon
2Tbsp.tomato paste
1/2cupdryred wine
1(28 oz.
Bring a large pot of salted water to a boil over high.
While water comes to a boil, heat oil in a large Dutch oven over medium-high.
Break beef into large clumps, and add to Dutch oven.
Cook, undisturbed, until bottom side is browned, 6 to 8 minutes.
Add tomato paste; cook, stirring often, until slightly toasted, about 2 minutes.
Add wine; cook, stirring often, until almost completely reduced, 1 to 2 minutes.
Stir in crushed tomatoes and 1 teaspoon of the salt.
Bring to a simmer; cook, stirring occasionally, until mixture thickens slightly, about 8 minutes.
Remove from heat, and stir in 1 teaspoon of the salt.
Cook pasta according to package directions for al dente.
Drain pasta, and stir into beef mixture in Dutch oven.
Spread mixture into an ungreased 13-x 9-inch baking dish.
Bake in preheated oven until topping is browned in spots, 35 to 38 minutes.
Remove from oven, and let cool slightly before serving, about 10 minutes.
