How To Make Tagliatelle with Ground Meat Ragu and Peas | Rachael Ray

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 to medium-high heat.

Add ground lamb and break it up as it cooks.

Season the meat with a good amount of salt, black pepper, and red pepper flakes.

Add fennel pollen or fennel seed, or both, to the meat.

Grate in some garlic and add chopped shallot to the skillet with the meat.

Add chopped rosemary to the mixture.

Add lemon zest to the skillet, reserving the juice for later.

Pour in a splash of prosecco (or white vermouth or white wine) and let it absorb for about 30 seconds.

Add stock to the skillet, about half a cup to a cup, and toss it around the pan.

Salt the water liberally and bring it to a boil for the pasta.

Drop the tagliatelle nests into the boiling water, cooking until just underdone.

Drain the pasta and return it to the hot pot.

Stir in about three-quarters of a cup of mascarpone to create a creamy sauce.

Combine the ragu with the pasta in the pot.

Add Pecorino cheese, Parmesan cheese, and the reserved lemon juice to the mixture.

Top with pea tendrils, mint, and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens