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Playing How To Make Tagliatelle with Ground Meat Ragu and Peas | Rachael Ray

Rach shares a recipe that's a favorite of her husband John—tagliatelle with peas and a light ragu, which can be made with any kind of ground meat.

Toast warm weather by pairing Rach's pasta with John's sparkling Negroni Royale.


  • 3 tablespoons extra-virgin olive oil (EVOO) 
  • 1 pound ground lamb, beef, turkey, chicken, pork, veal or plant-based meat (Rach likes Impossible)  
  • Salt and pepper 
  • 1 teaspoon red pepper flakes 
  • 2 cloves garlic, grated
  • 1 large shallot or ½ onion, finely chopped 
  • ½ cup finely chopped fennel or baby fennel or 1 teaspoon fennel pollen or seed 
  • 2 tablespoons rosemary, finely chopped
  • 1 lemon, zested and juiced
  • 1 cup fresh shelled peas 
  • Splash of white wine (optional)
  • ½ cup chicken stock 
  • ½ cup mascarpone or heavy cream
  • 1 pound tagliatelle 
  • Fat handful of grated Pecorino and/or Parm cheese, to toss
  • 3 cups loosely packed pea tendrils, tender spinach or baby escarole 
  • ½ cup chopped mint and parsley


Serves: 4


Heat a large pot of water to boil.  

Heat a large skillet over medium heat with EVOO, 3 turns of the pan, add meat, season with salt and pepper and red pepper flake. Add garlic, shallot, fresh fennel or pollen or seed, rosemary and lemon zest. Lightly brown and crumble the meat, then add peas, a splash of white wine (if using), let absorb, then stock and reduce heat to simmer 4 to 5 minutes. Add mascarpone or cream and combine, reduce heat to lowest simmer. 

14-Inch Frying Pan with Helper Handle

14-Inch Frying Pan with Helper Handle

Rachael Ray

Salt the pasta water. Undercook pasta by 1 minute, reserve ½ cup water, drain. Add to sauce to toss with lemon juice, grated cheese and half the tendrils or all the greens to wilt, and add pasta water as needed. Adjust seasoning and serve, garnish with mint, parsley and remaining tendrils if using.