Ground Beef Rigatoni
with Wilted Leafy Greens & Grana Padano
Cooking time
20 minutes
Servings
4
Calories
820 /serving
Comfort food, step right up. These big fat tubes of rigatoni inspire cheerful, cozy feelings with every bite. Browned ground beef tumbles around the just-chewy pasta in a loose and savoury sauce enriched with butter and cheese. And, as a clever parent, you’ll introduce leafy greens to the pan for a veggie fix. For a finale that’ll win their hearts, scatter a crispy quickmade pangrattato over top.
We will send you:
- 510g Ground beef
- 240g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 1 Shallot (or onion)
- 12g Beef demi-glace
- 340g Rigatoni
- 50g Grana Padano (contains rennet)
- 60g Panko
- 24g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Eggs, Milk, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
14 g
Sodium
1280 mg
Total Carb
83 g
Sugars
5 g
Protein
45 g
Fibre
6 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Halve, peel and mince the shallot. Mince the garlic.
Make the pangrattato
In a large, high-sided pan, heat 1 tbsp oil on medium-high. Add the panko, ⅓ of the garlic, ¼ of the spices and S&P. Toast, stirring frequently, 2 to 3 min., until golden and fragrant. Transfer to a bowl and add ⅓ of the cheese; stir well. Wipe out and reserve the pan.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 11 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
Meanwhile, in the reserved pan, heat a drizzle of oil on medium-high. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the shallot and remaining garlic. Cook, stirring occasionally, 1 to 2 min., until fragrant.
Wilt the spinach
To the pan of beef, add the spinach. Cook, stirring frequently, 1 to 2 min., until wilted.
Combine the pasta & serve
To the pan of beef and spinach, add the pasta, demi-glace, remaining cheese, ½ the reserved cooking water and 2 tbsp butter. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the pangrattato. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
