Pappardelle with Pork & Beef Ragù

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

What You Get

Chard

Parsley

Lemon

Pork and beef ragù

Fresh pappardelle

Grated Parmesan cheese

What You’ll Need

Salt

Chile flakes (optional)

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. 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.

Step 2

Meanwhile, in a saucepan over medium heat, reheat the ragù with a splash of water, about 3 minutes. Add a pinch of chile flakes, if you like more spice. Turn down the heat to low.

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 meat 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, wheat.