Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian dish uses a slow-cooked meat sauce, our Indonesian adaptation replaces it with a spicy beef rendang sauce. The traditional Italian herbs and spices are substituted with Indonesian spices like lemongrass, galangal, and turmeric. Additionally, we use tagliatelle pasta instead of the usual Italian egg pasta to give it an Indonesian touch. 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
• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 1 thumb-sized piece of turmeric, grated 1 thumb-sized piece of turmeric, grated
• 400ml (1.7 cups) coconut milk 400ml (1.7 cups) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 15g)
• Carbohydrates: 30g (Sugars: 5g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and sliced red chilies. Sauté until the onion is translucent.
3. 3.
   Add the thinly sliced beef to the pan and cook until browned.
4. 4.
   Add the bruised lemongrass stalks, kaffir lime leaves, sliced galangal, and grated turmeric to the pan. Stir well to combine.
5. 5.
   Pour in the coconut milk and bring to a simmer. Cook for 1-2 hours, or until the beef is tender and the sauce has thickened.
6. 6.
   Stir in the tamarind paste and palm sugar. Season with salt to taste.
7. 7.
   Serve the spicy beef rendang sauce over the cooked tagliatelle pasta. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket.
• Lemongrass — To release its flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin before adding them to the sauce.
• Turmeric — Wear gloves when grating turmeric to avoid staining your hands.

Tips & Tricks

• For an extra spicy kick, add more red chilies to the sauce.
• If you prefer a thicker sauce, simmer it for a longer time until it reaches your desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Indonesian-style Tagliatelle with Spicy Beef Rendang Sauce hot, garnished with fresh cilantro. Accompany it with a side of steamed vegetables or a fresh salad to balance the flavors.

Presentation advice

To enhance the presentation, twirl the tagliatelle pasta onto individual serving plates and spoon the spicy beef rendang sauce over it. Garnish with a sprig of fresh cilantro for a pop of color.