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. Browned ground beef tumbles around in a loose and savoury sauce enriched with butter and cheese. And, as a clever parent, you’ll introduce leafy greens to the pan—plus an irresistibly crispy pangrattato.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Shallot (or onion)
- 2 Garlic cloves
- 240g Baby greens (baby spinach or kale)
- 340g Rigatoni
- 60g Panko
- 12g Beef demi-glace
- 50g Grana Padano (contains rennet)
- 24g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Eggs • Milk • Soy • Sulphites • Wheat.
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
2 tbsp Butter
Total Fat
35 g
Saturated Fat
14 g
Sodium
1310 mg
Total Carb
83 g
Sugars
4 g
Protein
44 g
Fibre
5 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 often, 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, add the spinach. Cook, stirring often, 1 to 2 min., until wilted.
Combine the pasta & serve
- To the pan, add the pasta, demi-glace, remaining cheese, ½ the reserved cooking water and 2 tbsp butter.
- Cook, stirring often, 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.
