Whole Grain Pasta & Beef Ragù

with Brussels Sprouts

25 MIN

2 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

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
2 Tbsps Tomato Paste
1 Tbsp Capers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!