Delicious Oven Baked Tagliatelle With Ragu And Peas

This Oven Baked Tagliatelle With Ragu And Peas is a complete dish in food value and delicious taste for a family meal.

Tagliatelle is one of the pasta types we can make fresh in our kitchen without much effort. In this food Blog, we have always shared fresh Tagliatelle pasta recipes,  where I would single out Tagliatelle with Ragu Bolognese recipe.

Turning back to this recipe, I want to highlight that it may seem difficult at first glance, but I assure you it is simple and delicious. Especially if we have previously prepared ragout, Bechamel sauce, and fresh tagliatelle pasta, this recipe is ready in a few minutes.

Also, as mentioned above, I used fresh Tagliatelle pasta made at home, but you can buy ready-made ones.

Furthermore, as shared in other Tagliatelle pasta recipes, we prepare the pasta dough with flour, egg, and a pinch of salt and let it rest for 30 minutes. Later we will roll the dough with the pasta machine and cut it into a tagliatelle shape. In other conditions, roll the pasta dough like in phyllo dough, and after folding it, cut it with a knife to obtain tagliatelle. You can use fresh or dried supermarket tagliatelle for this recipe.

You can also try Lasagna with Vegetables and Sausages.

Ingredients

Tagliatelle pasta dough

• 3 eggs
• 300 g of flour
• A pinch of salt

For Ragu

• 300g minced beef
• 1 onion
• 1/2 carrot
• 1/2 Cerely stick
• White wine
• Tomato sauce
• 200 g fresh peas
• Salt, pepper

Bechamel Sauce

• 500 ml milk
• 50 g flour
• 50 butter
• salt

100 g ground Grana cheese

Directions

Preparation of taglialles

1. First, we will make the pasta dough with flour, fresh eggs, and a little salt. Also, knead it well until we get a soft and elastic dough.
2. Then, let the dough rest covered with a napkin for 30 minutes.
3. Next, we will roll the pasta dough in the Pasta machine and shape the properly thinned pasta into tagliatelle. Let ready tagliatelle aside on a surface sprinkled with flour.

Preparation of Ragu

1. First, we will prepare the onion, carrot, and celery, cleaning them and cutting them into small cubes.
2. Next, add olive oil, onion, carrot, and celery in a saucepan, and cook for a few minutes until they soften.
3. Next, we will add the minced meat and mix it. Add salt and black pepper. We quench it with white wine and let the alcoholic part evaporate.
4. Cover the pan with a lid and stir occasionally. When the liquid is absorbed, we will add the fresh peas. Then, after mixing it, let it cook at medium temperature until they soften.
5. Next, add a spoonful of concentrated tomato sauce or 200 ml of passata tomato sauce. Also, add one glass of water and let it boil on a slow fire until the meat softens.

While the ragout is cooking, we will prepare the béchamel.

Bechamel sauce

1. First, melt the butter in a small stainless steel pot. Add the flour and cook it with the butter until golden.
2. In this step, add the milk gradually, and mix it with a wire or silicone hand whisk. This way, the flour dissolves well and obtains a smoother and more homogeneous mass.
3. Continue mixing at low temperatures until the mixture thickens.

Preparation of Baked Tagliatelle

1. Once the Bechamel Sauce is ready, we will cook the fresh tagliatelle for 2 minutes and drain.
2. Next, take a rectangular glass or ceramic pan and lay out a portion of pasta, ragu, bechamel, and grated cheese.
3. Follow the next layer by adding pasta and ragu, and cover it with béchamel and grated cheese on top.
4. Ultimately, we will bake it in a preheated oven at 200 degrees for 20-25 minutes. Let it cool for 15 minutes and serve warm. It is a dish that everyone in the family will love.

Bon Appetit!

My Last Thought

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