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Picadillo-Style Beef Ragù
with Whole Grain Pasta
20 minWellness at Blue Apron
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2 Servings
- Est. 960 Cals/serving
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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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fresh
ingredients
Title
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10 oz Ground Beef
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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
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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!
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