Fusilli with Italian beef ragù and kale Caesar salad

Bring a medium sauce pot of generously salted water to a boil. Separate the fusilli so the noodles don’t clump together during cooking. 

• Set aside half the Parmesan for garnish. 

To the pot of boiling water, stir in the fusilli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fusilli.

In a medium bowl, toss together the kale, Caesar dressing, and half the Parmesan. Season to taste with salt and pepper. 

While the water is heating and the fusilli is cooking, start preparing the ragù.

• Peel and coarsely chop the onion. 
• Strip the parsley leaves from the stems; coarsely chop the leaves. 
• Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. 

Add the marinara and cook, stirring occasionally, until the meat is cooked through and the sauce starts to thicken, 2 to 3 minutes. Remove from the heat and stir in the fusilli and parsley. Season to taste with salt and pepper.

Transfer the fusilli to individual bowls and sprinkle with the remaining Parmesan. Serve the Caesar salad on the side.