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Dairy Free

Sundried Tomato, Porcini & Beef Ragu

over Rigatoni with Crispy Kale

Cooking time

30 minutes

Servings

4

Calories

890 /serving

We ‘beef’ up this ragu recipe to plate a dish that will have the whole family asking for seconds. Thick porcini mushrooms, sundried tomatoes and ground beef embellish a rich sauce in which to coat al dente rigatoni. While the sauce simmers, we drizzle chip-sized kale pieces with oil and bake until crispy. A handful of fresh basil completes this Italian-inspired dinner.

We will send you:

  • 510g Ground beef
  • 1 Bunch of basil
  • 200g Carrots
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 1 Bunch of kale
  • 60g Sundried tomatoes
  • 24g Beef demi-glace
  • 14g Dried porcini mushrooms
  • 450g Rigatoni
  • 156ml Tomato paste
  • 14.25g Ragu spice blend (sugar, sea salt, spices, garlic, onion, sunflower oil)

  • You will need:

    Large high-sided pan
    Large pot
    Strainer
    Peeler
    Sheet pan
    Slotted Spoon
    Oil
    Salt & pepper
    Parchment paper
    Grater
    Total Fat
    26 g
    Saturated Fat
    8 g
    Sodium
    830 mg
    Total Carbs
    124 g
    Sugars
    18 g
    Protein
    50 g
    Fibres
    15 g
    Preparation
    a picture
    Mise en place
    Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Pick the kale leaves off the stems; discard the stems. Cut the leaves into 2-inch-long pieces. Peel and grate the carrots; roughly chop the grated carrots. Roughly chop the sundried tomatoes. Peel, halve and small dice the onion. Mince the garlic. Pick the basil leaves off the stem.
    a picture
    Rehydrate the porcini & cook the pasta
    To the pot of boiling water, add the porcini and cook, 2 to 3 minutes, until rehydrated. Using a slotted spoon, remove the mushrooms from the pot; transfer to a small bowl and set aside to cool. Add the pasta to the pot of boiling water. Cook, 10 to 11 minutes, until al dente (still slightly firm to the bite). Reserving 2 cups of the cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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    Start the sauce
    While the pasta cooks, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onions and carrots and cook, 2 to 3 minutes, until softened. Add the ground beef*; season with the spice blend and S&P. Cook, breaking up the meat with a wooden spoon, 7 to 8 minutes, until the meat is cooked through.
    a picture
    Finish the sauce
    Finely chop the rehydrated porcini. To the pan of ground beef, add the tomato paste and garlic. Cook, stirring frequently, 1 to 2 minutes, until the tomato paste is dark red. Stir in the porcini, sundried tomatoes, demi-glace and reserved cooking water. Lower the heat to simmer, add ½ the basil (roughly chop before adding) and cook, stirring occasionally, 13 to 16 minutes, until the sauce has thickened and the flavours have combined.
    a picture
    Make the crispy kale
    While the sauce cooks, toss the kale with a drizzle of oil and season with S&P. Arrange in a single, even layer on a lined sheet pan (use 2 pans, if necessary). Bake in the oven, tossing occasionally, 11 to 13 minutes, until crispy and lightly browned.
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    Plate your dish
    Divide the cooked rigatoni between your plates. Top with the finished sauce and remaining basil (roughly chop before adding); top with a handful of the kale chips. Serve any remaining kale chips on the side. Bon appétit!

    Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.