Today I propose a classic of Italian cuisine, pasta with meat sauce and peas, which I prepared with gluten-free pasta. A true comfort food, to be served for Sunday lunch, perhaps outdoors in these beautiful spring days.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz rigatoni (gluten-free)
- 10.5 oz ground beef
- 7 oz peas (frozen)
- 2 tbsp tomato paste
- 1 onion
- 6 tbsp extra virgin olive oil
- 2/3 cup water
- 1/2 glass dry white wine
- to taste salt
- to taste pepper
- 1 pinch nutmeg
- 1 oz Parmigiano Reggiano DOP (30 months)
Tools
- 1 Pan
- 1 Pot
- 1 Knife
- 1 Lid
Procedure
Chop the onion and place it in a large pot with the oil. Sauté over low heat for a couple of minutes. Add the meat and stir continuously with a ladle to break it up.
Cook for about 10 minutes and deglaze with the white wine. Meanwhile, dissolve the tomato paste in the hot water as the alcohol evaporates.
Season the meat with salt and pepper, and add the nutmeg. Add the tomato paste and cover with a lid.
Cook for 30 minutes, stirring occasionally. Add the peas and continue cooking for another 30 minutes without the lid.
Cook the pasta in plenty of salted water. Drain the pasta and toss it with the meat and pea sauce. Serve with plenty of grated Parmesan cheese.
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WARNING: consult the Associazione Italiana Celiachia guidelines and read the ingredients carefully to ensure they are gluten-free.
Tips
The meat sauce keeps for 3 days in the refrigerator.
The meat sauce keeps for 3 days in the refrigerator.
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