Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian dish uses traditional Italian ingredients and seasonings, our Puerto Rican adaptation incorporates local flavors and spices to add a unique twist. We have also made some adjustments to the cooking technique to infuse the dish with the essence of Puerto Rican cuisine. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (8.8 oz) tagliatelle pasta 250g (8.8 oz) tagliatelle pasta
• 300g (10.6 oz) ground beef 300g (10.6 oz) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring salted water to a boil and cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a separate large pan, heat some olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
3. 3.
   Add the chopped onion, green bell pepper, garlic, carrot, and celery to the pan. Sauté until the vegetables are tender.
4. 4.
   Stir in the diced tomatoes, tomato paste, dried oregano, ground cumin, paprika, bay leaf, salt, and pepper. Simmer the sauce for about 20 minutes, allowing the flavors to meld together.
5. 5.
   Remove the bay leaf from the sauce and adjust the seasoning if needed.
6. 6.
   Serve the cooked tagliatelle pasta with a generous amount of the Puerto Rican-style Bolognese sauce on top.
7. 7.
   Garnish with fresh parsley and enjoy!

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Diced tomatoes — Opt for canned diced tomatoes without added salt or sugar.
• Tagliatelle pasta — Cook the pasta until al dente to ensure it retains a slight bite.

Tips & Tricks

• For an extra kick of flavor, add a dash of hot sauce or a sprinkle of chili flakes to the Bolognese sauce.
• If you prefer a smoother sauce, use an immersion blender to puree the diced tomatoes before adding them to the pan.
• Feel free to add additional vegetables such as zucchini or mushrooms to the sauce for added texture and flavor.
• Serve the dish with a side of garlic bread or a fresh green salad to complete the meal.
• Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Puerto Rican-style Tagliatelle with Bolognese Sauce hot, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Plate the tagliatelle pasta neatly on individual serving plates and spoon the Bolognese sauce over the pasta, ensuring it is evenly distributed. Sprinkle some chopped parsley on top for an attractive presentation.