Cozy Bolognese Bucatini with Chard
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This pasta makes for the coziest weeknight dinner: it comes together pretty quickly and is perfect for meal prepping since the leftovers are as tasty as if just made, but if you want to save even more time, you can also prepare the sauce in advance.
The chard in this recipe makes for a nice twist on a classic dinner that is loved by everyone, young and old, and it's a good way to bump up the vegetables to make a crowd-pleasing dish more nutritious.
Note on the portions: This recipe is likely to feed 4-6 people, depending on appetite level, but the quantities are calculated based on 1 pound of pasta.
Ingredients:
- 1 pound of bucatini (spaghetti works too)
- 2 bunches of Jubilant Fields Swiss Chard
- 1 pound of ground beef
- 1 15oz can of tomato sauce
- Salt
- Pepper
- Garlic powder
- Olive oil
Instructions:
- In a large pot, start heating up some olive oil and brown the ground beef. Season with salt, pepper, and garlic powder.
- In the meantime, prepare the chard stems: separate the leaves from the stems and wash both thoroughly. Take the stems and cut the bottom out, then finely dice them (the smaller the better: the goal is for them to get soft, and the smaller they are, the faster they soften up and cook).
- Once the beef is 90% cooked, throw the diced stems in the pot. Then add the can of tomato sauce and mix well to allow everything to come together. Cover for 15 minutes, stirring every couple of minutes. If it gets too dry, add a couple of tablespoons of water!
- Roughly chop the leaves of the chard: place all the leaves on top of each other, then roll them and cut the roll you just formed. For 2 bunches of chard, you may need to do it 2 or 3 times.
- When the stems are almost soft, add the chard, and cook for about another 15 minutes.
- In another pot, bring salted water to a boil and then add your bucatini. Cook according to the package (we love them al dente!)
- Once the pasta is ready, the sauce should be ready as well. Turn off the heat under the sauce pot and strain your pasta, then quickly add it to the sauce pot. Vigorously mix the pasta with the sauce so it coats properly (this is an important step; you have to move quickly!).
- Serve warm with generous grated Parmesan cheese on top.