Tagliatelle al ragù alla Bolognese with a Moroccan Twist

Ingredients

While the original Italian dish uses traditional Bolognese sauce made with tomatoes, ground meat, and herbs, this Moroccan adaptation incorporates a blend of spices like cumin, cinnamon, and paprika to add a North African twist. The dish is also served with tagliatelle pasta, a departure from the traditional Moroccan couscous or flatbreads. 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
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 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): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground beef to the pan and cook until browned, breaking it up with a wooden spoon.
3. 3.
   Stir in the ground cumin, ground cinnamon, and paprika, and cook for another minute to release the flavors.
4. 4.
   Add the diced tomatoes, tomato paste, and beef broth to the pan. Season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for about 30 minutes, stirring occasionally.
5. 5.
   While the sauce is simmering, cook the tagliatelle pasta according to the package instructions until al dente. Drain the pasta and set aside.
6. 6.
   Serve the Moroccan-inspired ragù sauce over the cooked tagliatelle pasta. Garnish with fresh chopped parsley.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can substitute ground lamb or chicken for a different flavor profile.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Use a mortar and pestle or a spice grinder to grind the seeds into a fine powder.
• Tagliatelle pasta — Cook the pasta until al dente to ensure it has a slight bite. Overcooking the pasta will result in a mushy texture.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the sauce.
• If you prefer a smoother sauce, use an immersion blender to puree the diced tomatoes before adding them to the pan.
• To make the dish more Moroccan-inspired, garnish with toasted almonds or pine nuts.
• Serve the tagliatelle al ragù alla Bolognese with a side of Moroccan flatbread or couscous for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Moroccan-inspired Tagliatelle al ragù alla Bolognese hot, garnished with fresh chopped parsley. Accompany it with a side of Moroccan flatbread or couscous for a complete and satisfying meal.

Presentation advice

For an appealing presentation, twirl the tagliatelle pasta onto individual plates and spoon the Moroccan-inspired ragù sauce over the top. Sprinkle with fresh chopped parsley and serve with a side of Moroccan flatbread.