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Beef Ragù & Whole Grain Pasta
with Cheddar Cheese
35 MIN
2 Servings
From the Test Kitchen
In winter, few things hit the spot quite like a cheesy, saucy bowl of pasta. This recipe combines whole grain creste di gallo (or “rooster’s crest”) with a hearty beef and tomato sauce, whose tangy-sweetness is balanced perfectly by rich cheddar. (You may receive green curly, dark green lacinato, or red kale.)
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NutritionPER SERVING
-
Calories920 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- 2 Tbsps Grated Parmesan Cheese
-
10 oz Ground Beef
-
6 oz Whole Grain Creste Di Gallo Pasta
- 1 15-Ounce Can Tomato Sauce
- 2 cloves Garlic
- 1 bunch Kale
- 1 Shallot
- ¼ tsp Crushed Red Pepper Flakes
- 2 oz Cheddar Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a large pot with water and add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the shallot. Remove and discard the stems of the kale; 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 and cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.
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.
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, grated 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!
1
Prepare the ingredients:
Fill a large pot with water and add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the shallot. Remove and discard the stems of the kale; 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 and cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.
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.
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, grated 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