Nick’s Pick | Quick Beef Ragu
with Radiatore Pasta, Kale & Peas
Cooking time
10 minutes
Servings
4
Calories
830 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Say the magic words! Abracadabra, quick, ragu and pasta! Ground beef cooks down to tender and brown with garlic and leeks in this crowd-pleasing concoction. Make it nice and saucy with tomato and demi-glace, and beef up on your veggies with pre-chopped kale and wee little peas. Radiatore is the right choice to keep everyone warm at the tail end of winter. There, you put a spell on suppertime with just 10 minutes of cooking.
We will send you:
- 510g Ground beef
- 15ml Minced garlic
- 75g Sliced leeks
- 100g Chopped kale
- 300g Green peas
- 450g Radiatore
- 200ml Tomato sauce
- 60ml Vegetable demi-glace
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Wheat
You will need:
Large pot
Strainer
Oil
Large high-sided pan
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
8 g
Sodium
870 mg
Total Carb
114 g
Sugars
13 g
Protein
47 g
Fibre
10 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Start the ragu
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef and leeks. Cook, breaking up the meat, 3 to 4 min., until partially cooked; season with the spices and S&P.
Finish the ragu
To the pan of beef and leeks, add the tomato sauce, demi-glace, kale and ¼ cup of the reserved cooking water; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until combined and the beef* is cooked through.
Combine the pasta & serve
To the pan of ragu, add the pasta and peas; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
