Skillet Ragù (Southwest)

This is one of those go-to weeknight meals that I can throw together with my eyes closed and one hand behind my back. Chewy pasta and gooey cheese are balanced out by a big helping of veggies with a little ground meat for protein. Add in a spicy kick and everyone leaves happy. Most of the ingredients are pantry staples at our house, and there's plenty of flexibility in the recipe to throw in whatever happens to be in season or on hand in your kitchen. Chewy pasta and gooey cheese are balanced out by a big helping of veggies with a little ground meat for protein in this one-pan meal.

1 cup elbow macaroni
1-1½ lbs ground beef or turkey
1 large yellow onion, diced
1 medium sweet bell pepper, chopped
1 (8-12 oz) pkg white or baby bella mushrooms, qtered
2-3 cloves garlic, minced
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. smoked paprika
¼ tsp. cayenne or red pepper flakes (optional)
1 (28 oz) can diced tomatoes
1 cup cheddar cheese, shredded
sea salt
black pepper, freshly ground

Bring a large pot of water to boil. Salt the water, and cook the pasta until it is barely al dente and still a little too chewy. Scoop out a cup of the cooking liquid, then drain the pasta, reserving a cup of the cooking liquid.

While the pasta is cooking, begin cooking the ragù. Heat a tsp. of olive oil over medium-high heat in a skillet or Dutch oven deep enough to hold everything. Add the ground beef and cook until browned all the way through, about 8 minutes. Transfer the ground beef to a plate. Pour off any grease, leaving behind just enough to film the bottom of the pan.

Cook the onions in the skillet with a half-tsp. of salt until they are soft, translucent, and beginning to brown, 5-6 minutes. Add the mushrooms, and cook until they have released all their liquid and turned golden brown, another 5-6 minutes. Add the peppers and cook until softened, another 2-3 minutes. Stir in the garlic, spices, and another half-tsp. of salt, and cook until the garlic is fragrant, about 30 seconds.

Pour tomatoes with their juices into the pan and bring to a rapid simmer. Add the hamburger back to the pan, and simmer until the liquid has reduced and thickened, about 5 minutes.

Stir in the cheese and the pasta, and stir until the cheese is melted and gooey. Taste and add salt, pepper, or more spices to taste. Add some of the reserved cooking water if you'd like a thinner ragù. Spoon into individual bowls, top with an extra scattering of cheese, and serve.

Makes 4-6 servings.