Thursday, August 2, 2012

Beefy Kale and Mushroom Ragu

Serving a simple Ragù can warm any belly. What's great about this recipe is that you can serve it as is or you can use it to top pasta, fresh greens, crusty bread, or rice. I decided to use it over gnocchi since that's what I was craving at the time. This Ragù isn't very saucy, it's mostly meat and veg. If you prefer to have a more saucy sauce, just add an additional 1/2 cup or cup of tomato sauce. I made my own sauce by simply combining fresh herbs to plain tomato sauce. It's tastes so much better when there is fresh basil in it :) . 

I used a fresh gnocchi that was sold at my local store, took about 4 minutes to cook. Very easy stuff. If you don't want to make your own tomato sauce, then use whatever type of prepared tomato sauce you enjoy.  

Beefy Kale and Mushroom Ragù 

Cook Time: < 25 minutes
Prep Time: < 10 minutes
Serves: 4 

  • 2 cups organic tomato sauce
  • 2 tbsp fresh basil, minced
  • 1 tbsp fresh parsley, minced
  • 1/2 tsp fresh oregano, minced
  • 1 tsp olive oil
  • 1/2 large onion, diced
  • 2 cloves of garlic, minced
  • Salt and Pepper, to taste
  • 4-5 large Kale leaves, stems removed and chopped into bite-sized pieces
  • 6oz cremini mushrooms, cleans and sliced 
  • 3/4 lb lean ground grass-fed beef
  • 1- 17.5oz package of gnocchi
  • freshly grated Parmigiano Reggiano
  • fresh minced parsley

In a small pot, heat the tomato sauce, basil, parley and oregano over medium-low heat. Salt and pepper to taste. Stirring occasionally. Allow the sauce to simmer for about 10-15 minutes. Taste and adjust seasonings as needed. 

In a large skillet, heat the oil over medium heat. Add the onion and saute for 3 minutes, then add the garlic. Saute for another 3 minutes, or until the onions are soft and the garlic is fragrant. Salt and pepper, to taste (lightly)

Add the chopped kale and mushrooms into the pan. Mix well into the onion mixture. The kale leaves will gradually decrease in size. Cook for about 4 minutes or so. Remove the mixture from the pan and set aside. 

In the same large skillet, add the ground beef, still at medium heat. Crumble and brown until completely cooked through (5-8minutes). Salt and pepper, to taste if you'd like. Drain the excess fat. 

Add the kale mixture to the ground beef and toss well. Pour the tomato sauce over and allow the mixture to cook for 5 minutes. Taste and check seasoning. Adjust if necessary. 

Serve the Ragù piping hot. Enjoy it over whatever you'd like or as it. 

Nutritional Info for 1/4 recipe (not including optional ingredients): 
Calories: 220 ; Fat: 7g ; Carbohydrates: 19g ; Fiber: 5g ; Sugar: 5g ; Protein: 22g


  1. I love kale made with lots of herbs - great recipe!

  2. This sounds fantastic. I'm a big fan of kale and love this over the gnocchi. Makes me want to go to this little Italian pasta bar a couple of blocks south of my home to pick up some freshly made pasta. Hopefully, they've got some gnocchi on today's menu.

    1. Sounds awesome! I hope you like it, it really was a great meal.

  3. Your ragu is warming me up just looking at it :)
    How delicious!

    Choc Chip Uru

  4. This looks amazing! Can't wait to try it! Glad to see ya back in the blogging cooking front girl congrats on the little one!

  5. Laurie, your ragu looks so wonderful. I have never cooked with kale, but I think you have just motivated me to try

  6. Looks delicious - love all the ingredients! We'll have to try this when we buy beef!

  7. good posting about Beefy Kale and Mushroom Ragu