Picadillo-Style Beef Ragù

with Whole Grain Pasta

20 MIN

2 Servings

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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.)

View Full Nutrition

fresh

ingredients

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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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!