Traditional ragù can take hours to prepare, but this veggie weeknight version comes together in just 30 minutes.
Contains: milk, eggs, tree nuts, wheat.
What You Get
Plant-based ground beef
Grated Parmesan cheese
What You'll Need
Chile flakes (optional)
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.
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.
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.
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.
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.