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Whole Grain Pasta & Beef Ragù

with Brussels Sprouts

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this easy pasta dish, our beef and brussels sprouts get pops of bright flavor from briny capers and Calabrian chile paste—a perfect partner for the hearty texture of whole grain pipe rigate.

Get Cooking
fresh
ingredients
Whole Grain Pasta & Beef Ragù with Brussels Sprouts
Title
  • 10 oz Ground Beef
  • 6 oz Whole Grain Pipe Rigate Pasta
  • 4 oz Brussels Sprouts
  • 2 cloves Garlic
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Crema Bel Paese Cheese
  • 1 Tbsp Capers
  • 2 Tbsps Tomato Paste
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts. Cut off and discard the root end of the brussels sprouts; quarter lengthwise. Peel and roughly chop 2 cloves of garlic

Brown the brussels sprouts:
2 Brown the brussels sprouts:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Using a spoon, move the brussels sprouts to one side of the pan.

Cook the beef:
3 Cook the beef:

Add the beef to the other side of the pan; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, capers, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until combined and the beef is cooked through. Turn off the heat. Stir in the bel paese cheese until combined.

Cook the pasta:
4 Cook the pasta:

While the beef cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked beef and brussels sprouts. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy! 

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts. Cut off and discard the root end of the brussels sprouts; quarter lengthwise. Peel and roughly chop 2 cloves of garlic

2 Brown the brussels sprouts:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Using a spoon, move the brussels sprouts to one side of the pan.

Brown the brussels sprouts:
Cook the beef:
3 Cook the beef:

Add the beef to the other side of the pan; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, capers, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until combined and the beef is cooked through. Turn off the heat. Stir in the bel paese cheese until combined.

4 Cook the pasta:

While the beef cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked beef and brussels sprouts. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!