Beef Ragu Alla Genovese
with Kale Salad
Cooking time
15 minutes
Servings
2/4
Calories
1040 /serving
Weeknight win! Genovese, a specialty of the Naples region, is meaty to the max. You’re making it easy with ground beef and caramelized onions, tumbled over penne. Warm, filling mouthfuls meet a crunchy salad dressed in our cold-pressed Italian vinaigrette.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Celery stalk
- 120g Chopped kale
- 15ml Minced garlic
- 45ml Cold-pressed Italian vinaigrette
- 15ml Tomato paste
- 225g Penne rigate
- 12g Beef demi-glace
- 25g Caramelized onions
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
52 g
Saturated Fat
20 g
Sodium
890 mg
Total Carb
94 g
Sugars
10 g
Protein
48 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the garlic, tomato paste and onions. Cook, stirring often, 30 sec. to 1 min., until fragrant and dark red.
Make the salad
- Meanwhile, slice the celery crosswise on an angle.
- In a medium bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
- Add the celery and vinaigrette; toss well.
Make the sauce & combine the pasta
- To the pan, add the demi-glace, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water; bring to a boil.
- Reduce to a simmer and cook, 1 to 2 min., until beginning to thicken.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined and warmed through; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the cheese.
- Serve the salad on the side. Bon appétit!
Weeknight wins in 15 minutes
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
