Hearty Vegetable Beef Ragout |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is healthy yet satisfying, quick yet delicious. I can have a hearty meal on the table in under 30 minutes, and one that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. âKim Van Dunk, Caldwell, New Jersey Ingredients:
4 cups uncooked whole wheat spiral pasta |
1 pound ground beef |
1 large onion, chopped |
3 garlic cloves, minced |
2 cans (14-1/2 ounces each) italian diced tomatoes, undrained |
1 jar (24 ounces) meatless spaghetti sauce |
2 cups finely chopped fresh kale |
1 package (9 ounces) frozen peas, thawed |
3/4 teaspoon garlic powder |
1/4 teaspoon pepper |
grated parmesan cheese, optional |
Directions:
1. Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
2. Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until kale is tender. Stir pasta into sauce. If desired, serve with cheese. Yield: 8 servings.
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