Meat ragù with peas
The ground meat and peas ragù in tomato sauce is a variation of the classic Sunday sauce, quicker but just as rich and enveloping. The peas sautéed together with the ground meat give a sweet and flavorful note that makes this sauce irresistible and perfect for the whole family.
Ideal for dressing pasta and rice, stuffing arancini or enriching baked pasta, it is a versatile sauce that wins over both adults and children.
A true comfort food that I’ve loved since I was little and that also lends itself very well to freezing, so you can always have it ready.
During cooking you can easily adjust the consistency: if the ragù dries out too much just add a little hot water or stock, while for a more intense flavor you can add a tablespoon of tomato paste together with the passata.
Also perfect for meal prep: it keeps well in single portions and becomes a handy dinner saver. For baked pasta or arancini it is advisable to keep it slightly thicker so you obtain a creamy but compact filling.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lb 2 oz mixed ground meat (veal and pork)
- 1 cup frozen peas
- 3 cups tomato passata
- 1 carrot
- 1/2 onion
- 1 stalk celery
- 3 tbsp extra virgin olive oil
- 1/2 cup white wine
- to taste salt
- to taste black pepper
Steps
Finely chop carrot, celery and onion. In a large pan heat the extra virgin olive oil and sauté the chopped vegetables over low heat for 5 minutes until they become soft.
Add the ground meat and brown it, breaking it up well. Immediately add the frozen peas and let everything cook together for 5–7 minutes until the peas begin to thaw and take on flavor.
Pour in the wine and let it evaporate.
Add the tomato passata, season with salt and pepper, and simmer over low heat for 50–60 minutes until the ragù becomes thick.
Our meat ragù with peas is ready to be served!
Enjoy your meal.
Storage and tips …
You can store the ragù in the refrigerator, in an airtight container, for 2–3 days.
For longer storage you can freeze it once cooled, portioned in containers or freezer bags, for up to 2 months.
To use it, thaw in the refrigerator and then reheat in a pan, adding a few tablespoons of water if necessary.
If the ragù dries out too much during cooking, add a little hot water or stock.
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