Ground Beef Ragu
over Chickpea Pasta
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
You want pasta night to be cozy, classic and comforting… but not carby. Chickpea penne is immersed in the kind of meaty ragu that mamma used to make. A hint of black olive in the seasoning and a good dose of garlic see to it that you feel loved.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Onion (or shallot)
- 2 Garlic cloves
- 225g Organic non-GMO chickpea penne (gluten-free and high-protein)
- 100ml Tomato sauce
- 25g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Eggs • Milk • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
30 g
Saturated Fat
10 g
Sodium
470 mg
Total Carb
83 g
Sugars
10 g
Protein
58 g
Fibre
12 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 5 to 7 min., until al dente (be careful not to overcook).
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve, peel and small-dice the onion.
- Roughly chop the garlic.
Make the ragu
- In a large pan, heat a generous drizzle of olive oil on medium-high.
- Add the beef; season with S&P. Cook, breaking up the meat, 3 to 5 min., until browned.
- Add the onion, garlic and spices. Cook, stirring occasionally, 3 to 5 min., until softened and the beef* is cooked through.
- Add the tomato sauce and ½ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 5 min., until the flavours have combined; season with S&P.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Top with the ragu.
- Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
