Tagliatelle with Bolognese Sauce and Peas

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Prep
Cook
Skill
Intermediate
Diet
High Protein
Hearty yet refined; the Bolognese sauce recipe is deliciously soaked up by the ribbons of al dente Barilla Tagliatelle in this traditional Italian recipe. Add this staple dish to your dinner rotation – we guarantee it won’t disappoint. 

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)

 
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Instructions

  • 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. 

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