Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian dish features a tomato-based sauce, this Hungarian adaptation incorporates the use of paprika and other traditional Hungarian spices to enhance the flavors. Additionally, the pasta used in the original recipe is tagliatelle, which is retained in this adaptation. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 500g (1.1 lb) beef, minced 500g (1.1 lb) beef, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 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): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the minced beef to the pan and cook until browned, breaking it up with a wooden spoon.
3. 3.
   Stir in the Hungarian sweet paprika and caraway seeds, and cook for another minute to release their flavors.
4. 4.
   Add the diced red bell pepper and tomatoes to the pan, and cook for a few minutes until they start to soften.
5. 5.
   Pour in the beef broth and season with salt and pepper. Reduce the heat to low, cover the pan, and simmer for about 1 hour, stirring occasionally.
6. 6.
   While the ragout is simmering, cook the tagliatelle pasta according to the package instructions until al dente. Drain the pasta.
7. 7.
   Serve the cooked tagliatelle on plates and top with the Hungarian-style beef ragout. Garnish with freshly chopped parsley.

Treat your ingredients with care...

• Beef — Choose lean ground beef for a healthier option.
• Hungarian sweet paprika — Use high-quality paprika for the best flavor.
• Tagliatelle pasta — Cook the pasta until al dente to ensure it retains a slight bite.

Tips & Tricks

• For a spicier version, add a pinch of hot Hungarian paprika.
• Allow the ragout to simmer slowly for a richer flavor.
• Leftover ragout can be stored in the refrigerator for up to 3 days and reheated before serving.
• Serve the dish with a dollop of sour cream for a Hungarian twist.
• Sprinkle some grated Hungarian cheese, such as túró or trappista, on top for added richness.

Serving advice

Serve the Hungarian-style Tagliatelle with Beef Ragout as a main course. Accompany it with a fresh green salad and crusty bread to complete the meal.

Presentation advice

Arrange the tagliatelle pasta neatly on the plate and spoon the beef ragout over it. Garnish with a sprinkle of freshly chopped parsley for a pop of color.