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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.

Ingredients

  • 1 lb (454 g) rotini pasta
  • 1 1/2 lbs (680 g) ground beef, 85/15
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup (120 ml) dry red wine (optional)
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1/2 cup (120 ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons kosher salt, plus more for the pasta water
  • 1/2 teaspoon black pepper
  • 1 bunch (about 6 oz / 170 g) lacinato kale, stems removed and leaves thinly sliced
  • 1/2 cup (120 ml) reserved pasta water
  • 1/2 cup (50 g) freshly grated Parmesan, plus more for serving
  • Fresh basil or parsley, for garnish

Instructions

  1. 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.
  2. Reduce the heat to medium. Add the onion, carrot, and celery and cook for 5 to 6 minutes, until softened.
  3. Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until the paste darkens slightly.
  4. 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.
  5. 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.
  6. 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.
  7. Stir the kale into the ragù and cook for 4 to 5 minutes, until wilted and tender.
  8. 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.
  9. 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

Find it online: https://thefamilycooking.com/rotini-with-beefy-kale-ragu/