Picadillo-Style Beef Ragù with Whole Grain Pasta

Picadillo-Style Beef Ragù

with Whole Grain Pasta

20 MIN
2 Servings
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Picadillo-Style Beef Ragù with Whole Grain Pasta
Title
time-saving
tips & techniques
Crushed Tomatoes
How To: Separate Leafy Greens from the Stems
Castelvetrano Olives
Mascarpone
How To: Take the Pits Out of Olives
Golden Raisins
Garlic
Kale
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Cook the beef & make the sauce:
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.

Cook the pasta & kale:
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.

Finish & serve your dish:
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

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Picadillo-Style Beef Ragù

Prepare the ingredients:
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.

Cook the beef & make the sauce:
Cook the pasta & kale:
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! 

Finish & serve your dish:
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