This hearty supper layers rich, savory ground beef with bright tomato and tender ribbons of kale for a deeply satisfying bowl. Finely diced carrots melt into the sauce, adding a gentle sweetness that balances the garlic and herbs. Tossed with pasta, it becomes a cozy, well-rounded meal with a touch of gentle heat you can dial up or down to taste.
Preparation time
30 minutes
Total time
55 minutes
Difficulty
medium
Servings
4
Meal
supper
Calories
640
Carbohydrates
70
Fat
24
Protein
34
Ingredients
12 oz pasta (penne or spaghetti)
2 tbsp olive oil
2 medium carrots, finely diced (about 1 cup)
3 cloves garlic, minced
1 lb ground beef
1 tsp dried oregano
1/4 tsp red pepper
1 (14.5 oz) can diced tomatoes (with juices)
4 cups chopped kale, ribs removed
1 tsp red wine vinegar
1 1/4 tsp salt, divided
1/2 tsp pepper
Instructions
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1. Bring a large pot of salted water to a boil for the pasta.
2. Heat olive oil in a wide skillet over medium heat. Add carrots and 1/4 tsp salt; cook, stirring, until slightly softened, 4–5 minutes. Add garlic and cook 30 seconds.
3. Add ground beef, 1/2 tsp salt, and a pinch of pepper. Cook, breaking it up, until browned with no pink remaining, 5–7 minutes. Spoon off excess fat if needed.
4. Stir in oregano, red pepper, diced tomatoes with their juices, and 1/4 tsp each salt and pepper. Simmer, stirring occasionally, 10–15 minutes until slightly thickened.
5. Stir in kale and cook until tender and wilted, 5–7 minutes. Stir in red wine vinegar and adjust salt and pepper to taste.
6. Meanwhile, cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
7. Toss pasta with the ragu, adding a splash of reserved pasta water if needed to loosen. Rest 2 minutes to let the pasta absorb the sauce, then serve hot.
Key ingredients