• Before starting, wash and dry all produce. 
• Bring a large pot of salted water to a boil over high.
• Meanwhile, peel, then cut shallot into 1/4-inch pieces.
• Peel, then coarsely grate carrot.
• Roughly chop parsley. 

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
• Add carrots and shallots. Cook for 3-4 min, stirring occasionally, until tender-crisp.

• Meanwhile, to the boiling water, add spaghetti. Cook for 10-12 min, until tender but still firm to the bite.
• Reserve 3/4 cup (1 1/2 cups) pasta water. Strain spaghetti, then return to the pot off heat. 

• Meanwhile, to the pan with protein shreds and veggies, add crushed tomatoes, broth concentrate, garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Add more chili flakes!) Bring to a simmer. 
• Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly. 
• Add cream, then return to a simmer. Season with salt and pepper. 

• Remove the pan from heat, then add spaghetti, half the Parmesan, 1/2 cup reserved pasta water and 1 tbsp (2 tbsp) butter.
• Toss to combine for 1 min, until butter melts and spaghetti is coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)

• Divide spaghetti and rosé protein shred ragu between bowls.
• Top with parsley and remaining Parmesan.
• Sprinkle remaining chili flakes over top, if you like.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.**