Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian Tagliatelle al ragù alla Bolognese uses traditional Italian ingredients and seasonings, this Brazilian adaptation incorporates some local flavors to add a unique twist. The Brazilian version may include ingredients like Brazilian sausage, palm oil, and local spices to enhance the flavors and give it a distinct Brazilian taste. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 300g (10.5 oz) tagliatelle pasta 300g (10.5 oz) tagliatelle pasta
• 300g (10.5 oz) ground beef 300g (10.5 oz) ground beef
• 200g (7 oz) Brazilian sausage, casings removed 200g (7 oz) Brazilian sausage, casings removed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 2 tablespoons palm oil 2 tablespoons palm oil
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 55g (Sugars: 8g)
• Protein: 28g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring salted water to a boil and cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a separate large pan, heat the palm oil over medium heat. Add the onion, garlic, carrot, celery, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the ground beef and Brazilian sausage to the pan. Cook until browned and cooked through, breaking it up with a spoon.
4. 4.
   Stir in the crushed tomatoes, tomato paste, dried oregano, paprika, bay leaf, salt, and pepper. Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.
5. 5.
   Taste and adjust the seasoning if needed. Remove the bay leaf.
6. 6.
   Serve the cooked tagliatelle pasta with the Brazilian-style Bolognese sauce on top. Garnish with fresh parsley.

Treat your ingredients with care...

• Brazilian sausage — If you can't find Brazilian sausage, you can substitute it with any other flavorful sausage of your choice.
• Palm oil — Palm oil adds a unique flavor to the dish, but if you prefer, you can use olive oil instead.
• Tagliatelle pasta — If tagliatelle is not available, you can use fettuccine or any other long pasta variety.

Tips & Tricks

• To enhance the Brazilian flavors, you can add a splash of lime juice to the Bolognese sauce before serving.
• If you prefer a spicier dish, you can add a pinch of chili flakes or a chopped chili pepper to the sauce.
• For a creamier texture, you can stir in a tablespoon of cream or coconut milk into the sauce just before serving.
• Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for future use.
• Serve the dish with a side of Brazilian cheese bread (pão de queijo) for an authentic Brazilian experience.

Serving advice

Serve the Brazilian-style Tagliatelle with Bolognese Sauce hot, garnished with fresh parsley. Accompany it with a side of Brazilian cheese bread and a simple green salad for a complete and satisfying meal.

Presentation advice

To make the dish visually appealing, twirl the tagliatelle pasta onto a serving plate and spoon the Bolognese sauce over the top. Sprinkle some fresh parsley on the sauce for a pop of color. Serve with a side of Brazilian cheese bread on a separate plate.