Cuban-style Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian version of Tagliatelle al ragù alla Bolognese features a slow-cooked meat sauce with Italian herbs and wine, our Cuban adaptation infuses the sauce with Cuban spices and adds a touch of tropical flair. We also incorporate some local ingredients to give it an authentic Cuban twist. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional for heat) 1/4 teaspoon cayenne pepper (optional for heat)
• 1/4 cup beef broth 1/4 cup beef broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 400g (14 oz) tagliatelle pasta 400g (14 oz) tagliatelle pasta
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 5g)
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the onions, bell pepper, and garlic. Sauté until the vegetables are softened and lightly browned.
2. 2.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
3. 3.
   Stir in the diced tomatoes, tomato paste, cumin, paprika, oregano, cinnamon, and cayenne pepper (if using). Cook for 2-3 minutes to allow the flavors to meld together.
4. 4.
   Pour in the beef broth and season with salt and pepper. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. 5.
   While the sauce is simmering, cook the tagliatelle pasta according to package instructions until al dente. Drain the pasta and set aside.
6. 6.
   Serve the cooked tagliatelle with a generous ladle of the Cuban-style meat sauce on top. Garnish with fresh parsley.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Green bell pepper — For a milder flavor, remove the seeds and white membrane before chopping.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor.
• Cumin — Toasting the cumin seeds before grinding them will enhance their aroma.
• Tagliatelle pasta — Cook the pasta until al dente to ensure it retains a slight bite.

Tips & Tricks

• For an extra kick of heat, add a dash of hot sauce or chopped jalapeños to the sauce.
• If you prefer a smoother sauce, use an immersion blender to puree the cooked vegetables before adding the ground beef.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Cuban-style Tagliatelle al ragù alla Bolognese hot, garnished with fresh parsley. Accompany it with a side of crusty Cuban bread to soak up the flavorful sauce.

Presentation advice

Plate the pasta neatly on individual serving dishes, ensuring the sauce is evenly distributed. Sprinkle some additional chopped parsley on top for a pop of color.