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Hearty Vegetable Beef Ragout

 Hearty Vegetable Beef Ragout
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. —Kim Van Dunk, Caldwell, New Jersey
8 ServingsPrep/Total Time: 30 min.


  • 4 cups uncooked whole wheat spiral pasta
  • 1 pound lean ground beef (90% lean)
  • 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


  • 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.
  • 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.
Nutritional Facts: 1-1/2 cups (calculated without cheese) equals 302 calories,

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Hearty Vegetable Beef Ragout (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 35 mg cholesterol, 837 mg sodium, 43 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.