- High Protein
Ingredients 4 Number of Servings
350 g Barilla Tagliatelle pasta, approximately 18 nests (3 to 4 nests per person)
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
2 tbsp olive oil
454 g ground beef
1/2 cup white wine
4 tbsp tomato paste
3 tbsp fresh cream
1 cup peas
1/3 cup grated Parmigiano Reggiano
Chopped fresh parsley, salt and pepper (to taste)
Bring a large pot of salted water to a boil.
Sauté onion, celery and carrot in olive oil in a large, deep skillet set over medium heat until lightly browned. Add beef; cook, breaking up with a spoon until browned.
Add wine; simmer to reduce slightly. Add tomato paste and a ladle of the salted water. Simmer for 15 minutes.
Stir in the cream and peas; bring to a gentle boil and remove from the heat.
Meanwhile, boil Barilla Tagliatelle pasta until al dente (6 minutes); drain reserving some of the cooking water.
Toss drained Tagliatelle with sauce, adding cheese and additional cooking water as needed to coat the pasta. Stir in parsley and season with salt and pepper to taste.