Ingredients

Scaled 2

  • 2 lb / 908 g minced veal
  • 2 c chopped shallots
  • 2 pinch crushed red pepper flakes
  • 2 c sliced mushrooms
  • 2 c frozen petite poi (peas)
  • 1.5 c sun-dried tomato paste
  • 2 c single cream
  • 2 c / 200 g grated parmesan
  • 2 lb / 908 g Cellentani (spiral corkscrew) past

Angela had this in a Roman trattoria called Trattoria da Lucia, it was wonderful, so I tried to copy it.

First of all, this goes quickly, so you should really get everything ready before you start.

Method

  1. get water with lots of salt boiling
  2. in a large frying pan or sauce pan brown veal over high heat, drain off fat and remove to bowl
  3. put a little olive oil in the plan and brown the mushrooms
  4. as they are nearly finished, add the shallots and red peppers and lower the temperature to medium
  5. add the veal back and the tomato paste with 1/2 cup of some salt water from the pasta
  6. cook the pasta
  7. add water to the veal as you think necessary to keep a little steam going
  8. as the pasta is nearly done, add the peas to the veal and stir, then add the cream to the veal and stir
  9. drain the pasta and add to the ragu and stir with 1/2 cup of cheese
  10. pour into serving bowl and garnish with remaining cheese

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Category

Source

Peter Mahnke 200621516932

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