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Pasta & Beef Ragù
with Broccoli
25 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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4 Servings
- Est. 820 Cals/serving
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This pasta dish has all the makings of a comfort food favorite thanks to springy, spiral-shaped noodles, a savory beef and tomato sauce, and melty cheese mixed right into it all. For verdant flavor and hearty texture, we’re also adding in tender bites of broccoli (cooked in the same pot as the pasta for quicker cooking and easy cleanup).
fresh
ingredients
Title
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1⅛ lbs Ground Beef
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¾ lb Fusilli Bucati Corti Pasta
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1 8-Ounce Can Tomato Sauce
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1 lb Broccoli
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4 oz White Cheddar Or Smoked Gouda Cheese
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1½ tsps Calabrian Chile Paste
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Grate the cheese on the large side of a box grater.
2
Cook the pasta & broccoli:
Add the pasta to the pot of boiling water and cook, uncovered, 5 minutes. Add the broccoli florets and continue to cook 4 to 5 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the cooking water, drain thoroughly and return to the pot.
3
Brown the beef:
While the pasta and broccoli cook, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the beef and spice blend. Season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned.
4
Make the sauce & finish the beef:
Add the tomato sauce and chile paste to the pan. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat.
5
Finish & serve your dish:
To the pot of cooked pasta and broccoli, add the cooked beef and sauce, grated cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the cheese is melted. If necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!
1
Prepare the ingredients:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Grate the cheese on the large side of a box grater.
2
Cook the pasta & broccoli:
Add the pasta to the pot of boiling water and cook, uncovered, 5 minutes. Add the broccoli florets and continue to cook 4 to 5 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the cooking water, drain thoroughly and return to the pot.
3
Brown the beef:
While the pasta and broccoli cook, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the beef and spice blend. Season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned.
4
Make the sauce & finish the beef:
Add the tomato sauce and chile paste to the pan. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat.
5
Finish & serve your dish:
To the pot of cooked pasta and broccoli, add the cooked beef and sauce, grated cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the cheese is melted. If necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!
Tips from Home Chefs
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