Ragù di Piselli
4 people
75'
medium difficulty
INGREDIENTS
500gr Ground beef
200gr Shelled peas
400ml Tomato sauce
250gr Tagliatelle
1/2 Carrot
1/2 stalk Celery
1/4 Onion
a dash White wine
to taste Olive oil
to taste Salt
to taste Pepper
Procedure
STEP 01
Chop celery, carrot, and onion.
STEP 02
Heat the oil in a saucepan and sauté the chopped celery, carrot, and onion.
STEP 03
Then add the ground beef and cook over high heat for a few minutes.
Chop celery, carrot, and onion.
STEP 02
Heat the oil in a saucepan and sauté the chopped celery, carrot, and onion.
STEP 03
Then add the ground beef and cook over high heat for a few minutes.
STEP 04
Deglaze with a dash of wine, cover with a lid, add the tomato sauce, season with salt and pepper, and let it cook for about 45 minutes on low heat, stirring occasionally.
STEP 05
Add the peas and continue cooking for another half hour.
STEP 06
At this point, our ragù is ready to dress a beautiful plate of tagliatelle and be enjoyed. Bon appétit!
Deglaze with a dash of wine, cover with a lid, add the tomato sauce, season with salt and pepper, and let it cook for about 45 minutes on low heat, stirring occasionally.
STEP 05
Add the peas and continue cooking for another half hour.
STEP 06
At this point, our ragù is ready to dress a beautiful plate of tagliatelle and be enjoyed. Bon appétit!
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