Creamy Beef Ragù & Elicoidali Pasta

with Spinach & Cheddar Cheese

35 MIN

4 Servings

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From the Test Kitchen

Classic American flavors are at the heart of tonight's comforting pasta dish. The boldness of beef and cheddar are balanced by the tang of tomatoes in our rich ragù, or Italian gravy. We're seasoning it all with savory spices, including smoked paprika, garlic powder and onion powder. Elicoidali pasta, with its ridges and hollow center, is perfect for capturing the hearty meat sauce.

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Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

1⅛ lbs Ground Beef
10 oz Elicoidali Pasta
1 15-Ounce Can Tomato Sauce
4 oz Cheddar Cheese
½ lb Spinach
1 Shallot
¼ tsp Crushed Red Pepper Flakes
1½ Tbsps Beef Ragù Spice Blend (All-Purpose Flour, Smoked Paprika, Onion Powder, Garlic Powder, Granulated Sugar & Chile Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the shallot. Grate the cheese. Finely chop the spinach.

2 Cook the beef:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

3 Cook the aromatics:

Add the shallot and spice blend; season with salt and pepper to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

4 Make the sauce:

Add the cooked beef, tomato sauce and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly thickened. Turn off the heat and add the cheese; stir to thoroughly combine. Season with salt and pepper to taste.

5 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 9 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish & serve your dish:

Add the spinach, sauce and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. (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. Divide the finished pasta between 4 dishes. Enjoy!