Tagliatelle Pie is a traditional dish from Campania, made with white ragù and béchamel sauce. It’s a very hearty dish, often enriched with the addition of cured meats or ham. In my version, I seasoned the tagliatelle with a very quick white ragù and added smoked provola cheese. It’s a dish that can also be prepared in advance, allowing you to better organize family lunches, ready to be baked whenever you want.
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1.1 lbs tagliatelle
- 1.1 lbs ground veal
- 1/2 onion
- to taste extra virgin olive oil
- 3.5 tbsp white wine
- 7 oz canned peas, drained (or frozen)
- 1.8 oz tomato paste
- 2 cups béchamel sauce
- 1 tsp nutmeg
- 1.8 oz grated Parmesan
- 12.3 oz smoked provola cheese
- to taste butter
- to taste breadcrumbs
- to taste salt and pepper
- leaves basil (optional)
Steps
Let’s start by preparing a white ragù. In a pan with EVO oil, sauté the onion, add the ground meat. Crumble it well with a fork, season with salt, and deglaze with the white wine. Add the peas; if you use frozen peas, they should be blanched first. Cook the ragù for about 30 minutes.
Prepare the béchamel by melting 50 g of butter in a pot. Add 50 g of flour and mix well. Introduce 500ml of hot milk, season with salt, and add a pinch of nutmeg. Stir until you obtain a smooth béchamel sauce.
Add the béchamel to the ragù, meanwhile cook the pasta until al dente.
Drain the pasta and mix it well with the ragù. Add the diced provola cheese and plenty of grated cheese. If desired, you can add chopped basil.
Pour everything into a previously buttered and breadcrumbed baking dish. Sprinkle with breadcrumbs and plenty of grated cheese. Bake in the oven at 350°F for about thirty minutes.
Remove the pie from the oven and let it rest for ten minutes before slicing.
