Tagliatelle al ragù alla Bolognese - Peruvian Style

Ingredients

While the original Italian version of Tagliatelle al ragù alla Bolognese uses traditional Italian herbs and ingredients, our Peruvian adaptation incorporates Peruvian spices and flavors to add a new dimension to the dish. We have also made some adjustments to the cooking technique and ingredients to suit the Peruvian palate. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250 grams (8.8 oz) tagliatelle pasta 250 grams (8.8 oz) tagliatelle pasta
• 300 grams (10.6 oz) ground beef 300 grams (10.6 oz) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 400 grams (14 oz) canned diced tomatoes 400 grams (14 oz) canned diced tomatoes
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 45g (8g sugars)
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon.
4. 4.
   Stir in the diced red bell pepper, cumin powder, paprika, dried oregano, and tomato paste. Cook for another 2 minutes to allow the flavors to meld.
5. 5.
   Pour in the canned diced tomatoes and season with salt and pepper. Reduce the heat to low and simmer the sauce for 20-30 minutes, stirring occasionally.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Peruvian-style ragù sauce over the cooked tagliatelle pasta. Garnish with fresh parsley.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken for a lighter version.
• Canned diced tomatoes — Opt for low-sodium canned diced tomatoes to control the salt content of the dish.
• Tagliatelle pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy.
• Peruvian spices — Adjust the amount of cumin and paprika according to your preference for spiciness. Add more if you like it hot or reduce the quantity for a milder flavor.
• Tomato paste — Use a good quality tomato paste to enhance the richness of the sauce.

Tips & Tricks

• For an extra Peruvian touch, garnish the dish with sliced avocado and a squeeze of lime juice.
• If you prefer a smoother sauce, you can blend the cooked ragù sauce in a blender or food processor before serving.
• Leftover ragù sauce can be stored in the refrigerator for up to 3 days or frozen for future use.
• Serve the Peruvian-style Tagliatelle al ragù alla Bolognese with a side of Peruvian cornbread or a fresh green salad.
• Feel free to add a sprinkle of grated Parmesan cheese on top of the dish for an additional flavor boost.

Serving advice

Serve the Peruvian-style Tagliatelle al ragù alla Bolognese hot, garnished with fresh parsley and a side of Peruvian cornbread. Accompany it with a refreshing Peruvian drink, such as Chicha Morada or Inca Kola, to complete the Peruvian dining experience.

Presentation advice

To present the dish beautifully, twirl the tagliatelle pasta onto individual plates and spoon the Peruvian-style ragù sauce over the top. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with a side of Peruvian cornbread on a separate plate to add visual interest to the presentation.