Chili Mac Ragu

 A chili mac ragu is the best descriptor for this recipe.  The combination of spices produce a sauce that is hearty and complex in flavor.

Ingredients

1  pound ground beef

1 small (or 1/2 large) onion, chopped

3 cups beef stock

1/2 cup tomato paste

1 1/2 Tablespoons chili powder

1 Tablespoon apple cider vinegar

1 tsp. Worcestershire sauce

4 1/2 tsp cocoa powder

1/2 tsp garlic powder

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/4 - 1/2 tsp ground cayenne pepper

1/8 tsp ground allspice

1/8 tsp ground cloves

1 bay leaf

Salt and pepper to taste

1/2 pound Campanelle pasta

Grated cheddar cheese and chopped green onions for topping

Optional:  Add 1/2 pound sliced baby bella mushrooms; brown along with beef and onions.

Instructions

In Dutch oven, brown ground beef and onion, about 10 minutes. Drain fat if needed.

Add beef stock and simmer for 10 minutes.

Add tomato paste, cocoa, vinegar, Worcestershire sauce and all spices and herbs. Simmer uncovered for about 45 minutes, allowing sauce to reduce.

In separate pot, bring salted water to boil. Cook Campanelle according to manufacturer's instructions.

Serve sauce over pasta. Top with cheese and chopped green onion.