Tagliatelle Recipe
lamb ragu · snap peas · castelvetrano olive · mint · pecorino romano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ragu
In a large skillet over medium heat, add olive oil. Once hot, add chopped onion and minced garlic, sautéing until translucent.
- 2
Cook the Lamb
Add the ground lamb to the skillet, breaking it apart with a spatula. Cook until browned. Stir in tomato paste and cook for an additional 2 minutes.
- 3
- 4
Simmer the Sauce
Add water, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- 5
Cook the Pasta
While the ragu is simmering, cook the tagliatelle in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 6
Add Snap Peas
In the last 5 minutes of the ragu cooking, add the snap peas to the sauce and cook until tender.
- 7
Combine and Serve
Toss the cooked tagliatelle with the lamb ragu. Serve hot, garnished with chopped Castelvetrano olives, fresh mint leaves, and grated Pecorino Romano cheese.
