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.
Allergen Note: Contains milk, eggs, wheat.
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.
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.
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 meat 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.