Picadillo-Style Beef Ragù with Whole Grain Pasta

Picadillo-Style Beef Ragù

with Whole Grain Pasta

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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ingredients
Picadillo-Style Beef Ragù with Whole Grain Pasta
Title
time-saving
tips & techniques
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

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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