A sauce with meatballs and peas is one of the most indulgent things: flavorful, comforting and perfect for a first course that pleases everyone.
Not only with short pasta, but also with a long pasta like tagliatelle it works beautifully: by keeping everything fairly creamy, with a smooth béchamel and a tomato sauce that is not too reduced, you obtain a truly creamy and irresistible texture.
The meatballs can be made with beef, pork, turkey or with a mixed mince, depending on your preference, while the peas add that sweet note that perfectly ties everything together.
A tip: make the meatballs small… smaller than mine 😄 I, as always, overdo it and make very chubby meatballs, but the result is still super delicious!
If you want a more savory sauce, you can use small pieces of sausage instead of the meatballs… and your taste buds will be overjoyed!
VARIANT
For a cheaper or dairy-free version, you can replace the ricotta with 100 g of boiled, mashed potato. The meatballs will still be soft but slightly firmer.
……………………………………………………………………..
I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
……………………………………………………………………..
👉If you love tagliatelle, the tagliatelle with ham and lemon are one of those recipes worth trying at least once.
👉Meatballs are one of those things that never get old: here you can find my recipe for skewers with zucchini and meatballs, easy and proven.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking time: 45 Minutes
- Portions: 8 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs tagliatelle
- 4 tbsp butter
- 1 2/3 cups milk
- 5 tbsp all-purpose flour
- to taste salt
- to taste pepper
- to taste nutmeg
- 10.6 oz ground pork (or mixed mince)
- 1 egg
- 1/2 cup ricotta
- 2/3 cup grated Grana Padano
- to taste salt
- to taste breadcrumbs
- 1 1/2 cups tomato purée (I use Mutti)
- 1 cup peas (fresh or frozen)
- 1/3 cup onion, chopped (or shallot, chopped)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Teglie
Steps
For the béchamel melt the butter in a saucepan with a pinch of pepper and salt.
Add the flour, whisk and initially add 4–5 tablespoons of milk.
Mix well to avoid lumps and pour in the remaining milk.
Bring to medium/low heat and, without stopping stirring, cook until the béchamel thickens.To form the meatballs in a bowl combine the mince with the ricotta, the egg and the grated cheese, seasoning with salt and pepper.
Form small meatballs, roll them in breadcrumbs and fry them for 3–4 minutes in vegetable oil.For the sauce sauté the chopped onion with the garlic clove in the oil.
Add the tomato purée and the peas and cook for 15 minutes, removing the garlic.
Salt and pepper the sauce and add the meatballs, letting them cook and absorb the flavors for 4–5 minutes.
Mix half of the béchamel with one third of the sauce.Then boil the tagliatelle in salted boiling water, drain them al dente and toss with the sauce and the béchamel.
Pour a little pasta onto the bottom of the baking tray, spread the sauce with the meatballs and a little béchamel.
Sprinkle with grated cheese and cover with more pasta.
Repeat the layers with sauce, meatballs, béchamel and grated cheese.Once assembled, bake at 365°F (185°C) for about 25 minutes or according to your oven.
Let rest for a few minutes, sprinkle with extra cheese if you like and … enjoy! Annalisa
