Fusilli with Italian beef ragù and kale Caesar salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fusilli with Italian beef ragù and kale Caesar salad

Family-Friendly, Soy-Free

2 Servings, 770 Calories/Serving

15 Minutes

Fresh fusilli pasta cooks in a flash, while our house-made marinara lends long-cooked Neapolitan flavor to lean ground beef.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 tablespoons grated Parmesan
  • 7 ounces Talluto’s fresh fusilli
  • 3 ounces organic baby kale or other leafy greens
  • Sunbasket Caesar dressing (paleo mayo - Parmesan - sherry vinegar - Dijon mustard - garlic - anchovy paste - kosher salt - black pepper)
  • 1 organic yellow onion
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 10 ounces ground beef
  • Sunbasket marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)

Nutrition per serving

Calories 770, Total Fat 35g (45% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 820mg (36% DV), Total Carb. 74g (27% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Milk, Eggs, Fish (anchovy), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the fusilli; make the Caesar salad

  • Set aside half the Parmesan for garnish.
  • Bring a medium sauce pot of generously salted water to a boil for the fusilli. Separate the fusilli so the noodles don’t clump together during cooking.
To the pot of boiling water, add the fusilli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fusilli. While the water heats and the fusilli cooks, start preparing the ragù.


Make the Neapolitan beef ragù

  • Peel and coarsely chop the onion.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the ground beef, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the marinara and cook, stirring occasionally, until the beef is cooked through and the sauce starts to thicken, 2 to 3 minutes. Remove from the heat and stir in the fusilli and parsley. Season to taste with salt and pepper.


Transfer the fusilli to individual bowls and sprinkle with the remaining Parmesan. Serve the Caesar salad on the side.
Kids Can!
  • Divide the Parmesan.
  • Separate the fusilli.
  • Assemble the Caesar salad.
  • Strip the parsley leaves.
  • Sprinkle the fusilli with the Parmesan.