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Beef Ragù & Whole Grain Pasta

with Cheddar Cheese

Customer Favorite
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 920 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This perfectly wintry dish combines whole grain creste di gallo with a hearty tomato and meat sauce, complete with rich cheddar and kale.

fresh
ingredients
Beef Ragù & Whole Grain Pasta with Cheddar Cheese
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the shallot. Remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Grate the cheddar cheese on the large side of a box grater.

Cook the kale:
2 Cook the kale:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/3 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.

Cook the beef:
3 Cook the beef:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Turn off the heat. Carefully drain off and discard any drippings from the pan.

Make the ragù:
4 Make the ragù:

To the pan of cooked beef, add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until fragrant. Add the tomato sauce and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Cook the pasta:
5 Cook the pasta:

While the ragù cooks, add the pasta to the pot of boiling water and cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish & serve your dish:
6 Finish & serve your dish:

Add the ragù, cooked kale, cheddar cheese, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the parmesan cheese. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Get This Recipe Delivered
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the shallot. Remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Grate the cheddar cheese on the large side of a box grater.

2 Cook the kale:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/3 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.

Cook the kale:
Cook the beef:
3 Cook the beef:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Turn off the heat. Carefully drain off and discard any drippings from the pan.

4 Make the ragù:

To the pan of cooked beef, add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until fragrant. Add the tomato sauce and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Make the ragù:
Cook the pasta:
5 Cook the pasta:

While the ragù cooks, add the pasta to the pot of boiling water and cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish & serve your dish:

Add the ragù, cooked kale, cheddar cheese, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the parmesan cheese. Enjoy!

Finish & serve your dish: