We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Picadillo-Style Beef Ragù
with Whole Grain Pasta
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 960 Cals/serving
-
View All
DownloadPlease 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.
In a nod to Latin American picadillo sauce, our unique, quick-cooking beef and tomato ragù gets its sweet and savory flavor from golden raisins, briny olives, and a blend of bold spices. We’re combining it with nutty whole grain pipe rigate, tender kale, and mascarpone cheese, for a touch of creaminess.
Get Cooking
fresh
ingredients
Title
-
10 oz Ground Beef
-
6 oz Whole Grain Pipe Rigate Pasta
- 1 15-Ounce Can Crushed Tomatoes
- 1 bunch Kale
- 2 cloves Garlic
- 2 Tbsps Mascarpone Cheese
- 1½ Tbsps Golden Raisins
- 1 oz Castelvetrano Olives
-
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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 kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. If necessary, peel 2 cloves of garlic, then roughly chop. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives.
2
Cook the beef & make the sauce:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and olives, raisins, and spice blend; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until the beef is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the pasta & kale:
While the beef and sauce cook, add the pasta and chopped kale to the pot of boiling water. Cook 5 to 7 minutes, or until the pasta is al dente (still slightly firm to the bite). Drain thoroughly.
4
Finish & serve your dish:
To the pan of cooked beef and sauce, add the cooked pasta and kale and mascarpone. Stir to combine. 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 kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. If necessary, peel 2 cloves of garlic, then roughly chop. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives.
2
Cook the beef & make the sauce:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and olives, raisins, and spice blend; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until the beef is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the pasta & kale:
While the beef and sauce cook, add the pasta and chopped kale to the pot of boiling water. Cook 5 to 7 minutes, or until the pasta is al dente (still slightly firm to the bite). Drain thoroughly.
4
Finish & serve your dish:
To the pan of cooked beef and sauce, add the cooked pasta and kale and mascarpone. Stir to combine. Taste, then season with salt and pepper if desired. Enjoy!
Tips from Home Chefs
About Blue Apron
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!
Get This Recipe Delivered