Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian version of Tagliatelle al ragù alla Bolognese uses specific ingredients and techniques, this Bosnian adaptation incorporates flavors and ingredients commonly found in Bosnian cuisine. The meat sauce is prepared with a blend of ground beef and lamb, and the addition of spices such as paprika and cumin gives it a distinct Bosnian twist. Additionally, the pasta used in this recipe is typically Bosnian-style egg noodles. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground lamb 250g (8.8 oz) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 250g (8.8 oz) Bosnian-style egg noodles 250g (8.8 oz) Bosnian-style egg noodles
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 30g (total), 5g (sugars)
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the ground beef and lamb to the pot. Cook until browned, breaking it up with a wooden spoon.
3. 3.
   Stir in the tomato paste, diced tomatoes, paprika, cumin, dried oregano, salt, and pepper. Reduce the heat to low and let the sauce simmer for about 1 hour, stirring occasionally.
4. 4.
   While the sauce is simmering, cook the Bosnian-style egg noodles according to the package instructions. Drain and set aside.
5. 5.
   Once the sauce has thickened and the flavors have melded together, remove it from the heat.
6. 6.
   Serve the cooked egg noodles with a generous amount of the meat sauce on top. Sprinkle with grated Parmesan cheese and garnish with fresh parsley.

Treat your ingredients with care...

• Ground beef and lamb — Make sure to use lean ground meat to reduce the fat content in the dish.
• Bosnian-style egg noodles — Cook the noodles al dente to ensure they don't become too soft when combined with the meat sauce.
• Tomato paste — Look for a high-quality tomato paste to enhance the flavor of the sauce.
• Paprika and cumin — Adjust the amount of spices according to your taste preferences.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the meat sauce.
• If you prefer a smoother sauce, use an immersion blender to puree the diced tomatoes before adding them to the pot.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• Serve the dish with a side of Bosnian-style pickles for added flavor.
• Feel free to customize the dish by adding vegetables such as bell peppers or mushrooms to the sauce.

Serving advice

Serve the Bosnian-style Tagliatelle with Meat Sauce hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese. Accompany it with a side of Bosnian-style pickles for a tangy contrast.

Presentation advice

To enhance the presentation, twirl the cooked egg noodles onto individual plates and top them with a generous amount of the meat sauce. Sprinkle with grated Parmesan cheese and garnish with a sprig of fresh parsley for a pop of color.