Pappardelle with Pork & Beef Ragù

Classic ragù can take hours to prepare, but this sauce has already been simmered until tender. Simply heat and toss with fresh pappardelle to get a comforting meal in minutes

What You Get

Fresh pasta

Pork and beef ragu

Cooked greens 

Parsley

Grated cheese 

What You’ll Need

Salt

Extra-virgin olive oil

Makes 3 servings

Active Time: 15 minutes 

Total Time: 15 minutes 

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Return the pasta to the pot, drizzle lightly with olive oil, and toss to prevent sticking

Step 2

Meanwhile, in a pot over medium heat, reheat the ragù with a splash of water until warmed through, about 3 minutes. Stir in the cooked greens. Set aside and keep warm. Pick a handful of parsley leaves, toss the stems, and roughly chop the leaves.

Step 3

When the pasta is ready, add it to the ragù, along with half of the cheese and the reserved pasta water. Turn down the heat to low and stir until the sauce thickens, 3 minutes.

Step 4

Heap the pasta on plates, drizzle with a little fresh olive oil, and sprinkle with parsley and the remaining cheese. Serve warm, with a big tossed salad or crusty bread on the side.

Contains: milk, eggs, wheat.