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Traditional ragù can take hours to prepare, but this veggie weeknight version comes together in just 30 minutes.
What You Get
Chard
Parsley
Lemon
Garlic
Mirepoix
Plant-based ground beef
Crushed tomatoes
Fresh pappardelle
Grated Parmesan cheese
What You’ll Need
Salt
Olive oil
Chile flakes (optional)
Makes 3 servings
30 minutes active
30 minutes total
Step 1
Bring a large pot of salted water to a boil. Wash the chard, strip out and chop the ribs, and cut the leaves into strips. Pick a handful of parsley leaves, toss the stems, and chop the leaves. Cut the lemon in half for juicing. Finely chop 2 or 3 cloves of garlic.
Step 2
Meanwhile, in a saucepan over medium heat, warm 2 tablespoons of olive oil. Add the mirepoix and sauté until softened, about 5 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the plant-based ground beef and cook, breaking it up with a wooden spoon, until it loses its pink color and begins to brown, 6 to 8 minutes. Add the crushed tomatoes to the pan and bring to a simmer. Cook until the flavors meld and the sauce reduces slightly, 15 minutes.
Step 3
When the water is boiling, add the chard stems and blanch until nearly tender, 3 minutes. Add the chard leaves and blanch until tender, 30 seconds to 1 minute longer. Remove the chard from the water with tongs or a slotted spoon and transfer to a plate to cool. Drizzle with olive oil and the juice of ½ lemon and season lightly with salt.
Step 4
Return the pot of water to a boil. Add the pappardelle, stirring to separate the strands, and cook until tender, 1 minute or according to package instructions. Drain the pasta, reserving ½ cup of the pasta water. Add the pasta, along with the pasta water, to the ragù and toss to coat, 2 minutes. Season with salt and pepper to taste.
Step 5
Heap the pasta on plates, sprinkle with the Parmesan and parsley, and grind with pepper. Pile the lemony chard on the side and serve warm.
Contains: milk, eggs, tree nuts, wheat.