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
Prep Time: < 10 minutes
- 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