Why You’ll Love This Recipe

Ragù usually means hours at the stove, but I’ve found you can get that deep, savory flavor in under an hour with the right shortcuts. Browning the beef well, adding a spoonful of tomato paste, and letting the sauce simmer gently does most of the work. The kale melts right into the sauce, and the rotini’s spirals trap every bit of it. Here’s why I think you’ll love it:

Big flavor, short time. Tastes like it simmered all afternoon, but it’s ready in about 45 minutes.
Sneaky greens. Kale adds color, nutrition, and a pleasant earthiness without overpowering the dish.
Great with rotini. The twists catch the chunky sauce in every bite.
Perfect for meal prep. The ragù keeps and freezes beautifully.

Ingredients

For the ragù:

2 tbsp olive oil
1 lb (450 g) ground beef, 80/20 blend
1 medium yellow onion, finely diced
1 medium carrot, finely diced
1 celery stalk, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
½ cup (120 ml) dry red wine (or extra broth)
1 can (28 oz / 800 g) crushed tomatoes
½ cup (120 ml) beef broth
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
1½ tsp kosher salt
½ tsp freshly ground black pepper
1 bay leaf
1 small bunch (about 5 oz / 140 g) kale, stems removed and leaves finely chopped (lacinato/Tuscan kale works best)

For the pasta:

12 oz (340 g) rotini
Salt, for the pasta water

For serving:

Freshly grated Parmesan or Pecorino Romano
Chopped fresh basil or parsley
A drizzle of olive oil
Crusty bread, for mopping up the sauce

Directions

Brown the beef. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the beef and cook for 6 to 8 minutes, breaking it into small crumbles, until deeply browned. I let it sit for a minute between stirs to get good color. Spoon off excess fat if needed.
Soften the vegetables. Add the onion, carrot, and celery. Cook for 5 to 6 minutes, stirring often, until softened.
Add the aromatics. Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until the paste darkens slightly.
Deglaze. Pour in the wine and scrape up the browned bits. Simmer for 2 minutes until mostly evaporated.
Simmer the sauce. Add the crushed tomatoes, broth, oregano, basil, red pepper flakes, salt, pepper, and bay leaf. Bring to a boil, then reduce the heat to low, partially cover, and simmer for 20 minutes, stirring occasionally.
Add the kale. Stir in the chopped kale and simmer for another 8 to 10 minutes, until the leaves are silky and tender. Remove the bay leaf and taste for seasoning.
Cook the pasta. While the sauce simmers, boil the rotini in generously salted water until al dente, according to the package directions. Reserve 1 cup of the pasta water, then drain.
Toss. Add the pasta to the ragù and stir over low heat for 1 to 2 minutes, adding splashes of pasta water as needed until the sauce clings to the spirals.
Serve. Divide among bowls and top with grated cheese, fresh herbs, and a drizzle of olive oil.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Cook time: 40 to 45 minutes
Total time: about 1 hour

Variations

Sausage ragù: Replace half the beef with crumbled Italian sausage for extra flavor.
Creamy version: Stir in ¼ cup of heavy cream or mascarpone at the end.
Mushroom boost: Add 8 ounces of finely chopped cremini mushrooms with the onions.
Other greens: Swap the kale for spinach (add it in the last 2 minutes) or Swiss chard.
Gluten-free: Use your favorite gluten-free rotini.
Bake it: Toss the pasta with the ragù, top with mozzarella, and bake at 400°F (200°C) for 15 minutes until bubbly.

Storage/Reheating

Refrigerator: Store the ragù and pasta together, or separately, in airtight containers for up to 4 days.
Freezer: The ragù freezes well for up to 3 months. I freeze it without the pasta, since cooked pasta can turn mushy. Thaw overnight in the fridge.
Reheating: Warm in a saucepan over medium-low heat with a splash of water or broth to loosen the sauce. Add the pasta and stir until hot. The microwave also works, covered, in 1-minute bursts.
Leftover idea: I love spooning leftover ragù over baked potatoes, polenta, or toasted bread with melted cheese.

FAQs

Can I use frozen kale?
Yes. Thaw it, squeeze out the excess water, and stir it in during the last 5 minutes of simmering.

What kind of kale is best?
I prefer lacinato (also called Tuscan or dinosaur kale) because it’s tender and cooks down quickly. Curly kale works too, but may need a few extra minutes.

Can I make the ragù ahead?
Absolutely. I often make it a day or two ahead, since the flavor improves as it sits. Cook the pasta fresh when you’re ready to serve.

Can I skip the wine?
Yes. Use extra beef broth and a teaspoon of balsamic or red wine vinegar for a little acidity.

Why add pasta water?
The starchy water helps the sauce cling to the pasta and gives it a silky, glossy finish.

What other pasta shapes work?
Anything with ridges or nooks to hold the sauce: fusilli, penne, rigatoni, cavatappi, or shells.

Conclusion

Rotini with Beefy Kale Ragù is a weeknight dinner I come back to again and again. It has the depth of a long-simmered sauce, a good dose of greens, and pasta spirals that hold every bite of it. I hope it becomes a regular in your kitchen, too. If you make it, I’d love to hear how it turned out!

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This rotini with beefy kale ragù is a hearty, rustic pasta dinner made with browned ground beef simmered in a rich tomato and red wine sauce with tender ribbons of kale. The spiral pasta catches every bit of the thick, savory ragù, and a shower of Parmesan finishes each bowl. It’s a cozy, one-pot-sauce weeknight meal ready in about 45 minutes.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: undefined
Category: undefined
Method: Stovetop
Cuisine: Italian-American

Instructions

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up, until deeply browned. Season with the salt and pepper. Spoon off excess fat, leaving about 1 tablespoon.
Reduce the heat to medium. Add the onion, carrot, and celery and cook for 5 to 6 minutes, until softened.
Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until the paste darkens slightly.
Pour in the red wine, if using, and scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes until mostly evaporated.
Add the crushed tomatoes, beef broth, Worcestershire sauce, oregano, basil, and red pepper flakes. Bring to a simmer, then reduce the heat to low and cook, partially covered, for 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of generously salted water to a boil. Cook the rotini according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
Stir the kale into the ragù and cook for 4 to 5 minutes, until wilted and tender.
Add the drained pasta to the ragù along with 1/4 cup of the reserved pasta water and the Parmesan. Toss over low heat for 1 to 2 minutes, adding more pasta water as needed until the sauce coats the pasta.
Taste and adjust the seasoning. Serve hot, topped with extra Parmesan and fresh basil.

Notes

Lacinato (Tuscan) kale is more tender than curly kale, but either works. Slice curly kale thinly and cook it 2 to 3 minutes longer.
Browning the beef well builds the deep flavor of the ragù. Let it sit undisturbed for a minute or two between stirs.
Pasta water is starchy and helps the sauce cling to the rotini. Do not skip reserving it.
Make ahead: the ragù tastes even better the next day. Refrigerate for up to 4 days and reheat with a splash of broth or water.
Freezing: freeze the ragù, without the pasta, for up to 3 months. Thaw overnight in the fridge.
Storage: refrigerate leftover tossed pasta in an airtight container for up to 3 days.
Variations: swap the beef for ground Italian sausage, use penne or fusilli in place of rotini, or stir in a spoonful of ricotta at the end.

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 640
Sugar: 9 g
Sodium: 810 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 68 g
Fiber: 6 g
Protein: 37 g
Cholesterol: 85 mg