Protein Swap | Quick Creamy Ground Beef & Caramelized Onion Ragu
with Fresh Rigatoni & Broccoli
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
Think fast! Think pasta! It takes only 10 minutes to turn out a heart-warming dish layered with tempting textures. Holding it all down are chubby tubes of fresh rigatoni, open on either end to receive a killer ragu. Treat them to a rich combination of caramelized onions, garlic and cream punctuated with nibbles of browned beef. Soft green broccoli tops (conveniently boiled with the pasta) and crumbly croutons hustle for the finish.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 300g Broccoli florets
- 25g Caramelized onions
- 25g Croutons
- 225g Fresh rigatoni
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
13 g
Sodium
1230 mg
Total Carb
86 g
Sugars
6 g
Protein
46 g
Fibre
8 g
Preparation
Boil the pasta & broccoli
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 5 to 8 min., until al dente. In the final 4 min., add the broccoli (halve if large). 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 pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef; season with the spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the demi-glace, cream, onions and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until slightly reduced and the beef* is cooked through.
Combine the pasta
To the pot of ragu, add the pasta and broccoli; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Finish & serve
Roughly chop the croutons. Divide the pasta between your bowls. Top with the croutons. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
