Picadillo-Style Beef Ragu with Whole Grain Pasta

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ingredients

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  • 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)

 

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1.Heat a large pot of salted water to boiling on high. Wash and dry the kale. Remove and discard the stems; roughly chop the leaves. If necessary, peel the garlic, then roughly chop. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

 

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2.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, spice blend, and tomato paste; 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 and season with salt and pepper to taste.

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3.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.

 

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4.To the pan of cooked beef and sauce, add the cooked pasta and kale and mascarpone. Stir to combine. Season with salt and pepper to taste. Enjoy!

 

In a nod to Latin American picadillo sauce, our unique, quick-cooking beef and tomato ragù gets its sweet and savory flavor from sweet golden raisins, briny olives, and a blend of spices like paprika, cumin, cayenne pepper, and more.

 

 

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