Picadillo-Style Beef Ragu with Whole Grain Pasta




  • 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)



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.



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.


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.



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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