Tagliatelle with ragù and peas. A recipe with a strong taste but at the same time perfect for a lunch with friends or for a special occasion.

Mom’s classic ragù is already the pinnacle of sauces, but if we want to vary the condiments a bit and perhaps propose a dish with emblematic flavors, looking at tradition but also being different, then this meat and pea ragù is for you.

I chose to use it to dress some delicious tagliatelle, but fettuccine or rigatoni will also work perfectly.

An easy recipe perfect for dressing baked pasta or making arancini.

I used frozen peas, but you can use fresh peas or those ready to use, in a can: this way you can prepare this tasty recipe all year round.

Come on, let’s roll up our sleeves and see how it’s prepared.

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Slow Cook
Cuisine: Italian
Seasonality: All Seasons

730.86 Kcal

calories per serving

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Energy 730.86 (Kcal)
Carbohydrates 79.91 (g) of which sugars 5.16 (g)
Proteins 41.01 (g)
Fat 29.03 (g) of which saturated 7.94 (g)of which unsaturated 8.52 (g)
Fibers 8.09 (g)
Sodium 1,163.50 (mg)

Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Tagliatelle with Ragù and Peas

11 oz egg tagliatelle
14 oz ground beef
3 cups tomato purée
1 stalk celery
carrot (1)
1 onion
to taste extra virgin olive oil
1 tbsp tomato paste
5.3 oz frozen peas
Half small glass dry white wine
salt
pepper

Tools

Pot
Colander
Cutting Board

Steps for Tagliatelle with Ragù and Peas

First, prepare the vegetables: wash them, peel them, and cut them into small pieces.
Now make a nice mixed sauté in a large and capacious pot with the carrot, onion, celery, and extra virgin olive oil.
When the sauté is golden, add the ground meat.
Then deglaze with the wine.
When the wine has evaporated, add a tablespoon of tomato paste and mix.
Add the tomato purée, salt, and pepper, and mix well.
Stir occasionally, and if it’s drying out too much, add a little water (or unsalted broth if you have it).
Lower the heat to the minimum, cover the pot, and let it cook for about 2 hours.
The sauce must cook very gently over low heat.
Stir occasionally and check that the bottom doesn’t burn.
Towards the end of cooking, add the frozen peas, stir until they are thawed, cover the pot, and continue cooking for 15 minutes over medium heat.
The ragù with peas is ready.
Boil the tagliatelle in plenty of salted boiling water.
Transfer half of the ragù into a bowl.
Drain the pasta al dente, also pour it into the bowl, add the remaining ragù, and mix. Serve accompanied, if you like, with grated cheese.
Enjoy your meal