Rotini with Savory Beef and Kale Ragù

This pasta sauce is a flexible, comforting way to use up odds and ends from your fridge.

I had about half a pound of ground beef left over from another recipe and decided to turn it into a simple ragù with the vegetables I had on hand. The mix of sautéed onion, garlic, carrots and celery adds a classic base, and I stirred in a couple big handfuls of chopped kale before adding tomatoes. A splash of Worcestershire sauce gives the sauce extra depth without overpowering the other flavors.

I served the ragù over whole grain rotini, but any pasta will work. Finish each plate with plenty of freshly grated Parmesan for a cozy, satisfying meal.

📖 Recipe

Rotini with Beefy Kale Ragù

A flexible, comforting pasta sauce that uses up fridge vegetables and comes together quickly.

Big Flavors from a Tiny Kitchen – Ashley Covelli

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Servings: 4 -6 Servings

Course: Pasta

Cuisine: Italian

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

 

• ½ pound lean ground beef
• 1 small yellow onion diced
• 2 cloves garlic minced
• 2 carrots diced
• 1 stalk celery diced
• Kosher salt and freshly cracked black pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 tablespoon dried Italian seasoning
• 2 big handfuls chopped kale about 2 cups
• 28 ounce can whole peeled San Marzano tomatoes
• 14 ounces water
• 1 pound cooked rotini or other pasta*
• Freshly grated Parmesan cheese for serving

Instructions

 

1. Heat a large non-stick skillet over medium heat. Add the ground beef and break it into smaller pieces as it cooks. When it’s almost cooked through, drain excess fat if needed. Add the diced onion, minced garlic, diced carrots and diced celery. Season with salt and pepper and sauté until the vegetables begin to soften.
2. Stir in the Worcestershire sauce and Italian seasoning. Add the chopped kale and cook, stirring, until it wilts and mixes into the vegetables.
3. Add the whole peeled tomatoes, breaking them up with your spoon or spatula. Rinse the tomato can with about half of the specified water, pour that into the pan, and add the remaining water. Bring the sauce to a boil, then reduce heat and let it simmer while you cook the pasta.
4. Simmer until the ragù reaches your desired consistency. Taste and adjust seasoning. Serve the sauce over cooked pasta and top generously with freshly grated Parmesan. Enjoy!

Notes

*Optional: use gluten-free pasta if desired.

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