Le ricette di Alessandra: Ragù di piselli

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper than parmesan.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add ground beef and cook until browned, breaking it apart with a spoon, about 8-10 minutes.

Pour in red wine and simmer until reduced by half, about 3-4 minutes.

Add canned tomatoes, bay leaves, salt, and black pepper; stir to combine.

Reduce heat and simmer the sauce for 30-40 minutes, stirring occasionally.

Meanwhile, cook tagliatelle in boiling salted water according to package instructions until al dente.

Add peas to the pasta water during the last 2 minutes of cooking.

Drain tagliatelle and peas, reserving a cup of pasta water.

Combine the pasta and ragu in the skillet, adding reserved pasta water as needed to loosen the sauce.

Serve with freshly grated parmesan and basil on top.

Cooking Techniques

Spice Level:

Allergens