Quick Beef Ragu Rigatoni
with Balsamic-Dressed Broccoli & Almond Salad
Cooking time
15 minutes
Servings
2/4
Calories
1080 /serving
When we say quick, we mean a hearty portion of pasta at your placemat in just 15 minutes. Sink your teeth into thick tubes of rigatoni boiled to al dente—conveniently, in the same pot used to blanch broccoli. Regale the pasta with a traditional ground beef ragu, speed-simmered with caramelized onions, garlic and tomato sauce. Bring the chilled brocc into a salad with baby greens, tossed with ready-made balsamic vinaigrette and topped with almonds.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 200g Broccoli florets
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Caramelized onions
- 25g Sliced almonds
- 225g Rigatoni
- 100ml Tomato sauce
Contains: Almonds, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Tongs
Total Fat
50 g
Saturated Fat
10 g
Sodium
630 mg
Total Carb
114 g
Sugars
15 g
Protein
48 g
Fibre
10 g
Preparation
Blanch the broccoli
Bring a medium pot of salted water to a boil. Halve the broccoli (quarter if large). Boil, 2 to 3 min., until crisp-tender. Using tongs, transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel. Reserve the pot of boiling water.
Boil the pasta
To the reserved pot of boiling water, add the pasta; stir gently to separate. Boil, 10 to 11 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the ragu
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the beef and onions. Cook, breaking up the meat, 3 to 4 min., until the beef is partially cooked. Add the tomato sauce, ¼ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until warmed through and the beef* is cooked through.
Make the salad
Meanwhile, in a medium bowl, combine the baby greens, broccoli and vinaigrette.
Combine the pasta
To the pan of ragu, add the pasta. Cook, stirring frequently, 30 sec. to 1 min., until combined. 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. Serve the salad on the side and garnish with the almonds. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
