Sichuan-style Tagliatelle al ragù alla Bolognese

Ingredients

While the original Tagliatelle al ragù alla Bolognese is known for its hearty meat sauce and delicate pasta, the Sichuan adaptation adds a spicy kick and numbing sensation. The Sichuan version incorporates Sichuan peppercorns, chili peppers, and other traditional Sichuan spices to elevate the dish with a bold and fiery flavor profile. 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
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 tablespoon doubanjiang (Sichuan chili bean paste) 1 tablespoon doubanjiang (Sichuan chili bean paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the ground beef to the pan and cook until browned, breaking it up with a spoon.
4. 4.
   Stir in the crushed Sichuan peppercorns, chopped dried chili peppers, and doubanjiang. Cook for another minute to release the flavors.
5. 5.
   Add the soy sauce, tomato paste, and beef broth to the pan. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer the sauce for 20-30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
7. 7.
   Serve the Sichuan-style Bolognese sauce over the cooked tagliatelle pasta. Garnish with fresh cilantro.

Treat your ingredients with care...

• Tagliatelle pasta — Cook the pasta until al dente to ensure it retains a slight bite when combined with the sauce.
• Sichuan peppercorns — Crush the peppercorns just before using to maximize their numbing and aromatic properties.
• Doubanjiang — Adjust the amount of chili bean paste according to your spice tolerance. Increase or decrease for desired heat level.
• Dried chili peppers — Remove the seeds for a milder heat or leave them in for an extra kick.
• Fresh cilantro — Use cilantro leaves as a garnish to add a refreshing herbal note to the dish.

Tips & Tricks

• For an extra Sichuan flavor, add a teaspoon of Sichuan chili oil to the sauce before serving.
• If you prefer a spicier dish, increase the amount of dried chili peppers or add some fresh chopped chili peppers.
• To make it more authentic, use hand-pulled noodles instead of tagliatelle.
• If you can't find Sichuan peppercorns, you can substitute with black peppercorns, although the flavor will be different.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Sichuan-style Tagliatelle al ragù alla Bolognese hot, garnished with fresh cilantro. Accompany it with a side of pickled vegetables to balance the spiciness and add a refreshing crunch.

Presentation advice

Present the dish by twirling the tagliatelle pasta onto a plate and spooning the Sichuan-style Bolognese sauce over the top. Garnish with a sprig of fresh cilantro for an appealing pop of green.