Taiwanese-style Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian dish uses traditional tagliatelle pasta, this Taiwanese adaptation replaces it with thick wheat noodles commonly found in Taiwanese cuisine. Additionally, the seasonings and spices are adjusted to incorporate Taiwanese flavors, giving the dish a unique twist. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (8.8 oz) thick wheat noodles 250g (8.8 oz) thick wheat noodles
• 300g (10.6 oz) ground pork 300g (10.6 oz) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely diced 1 carrot, finely diced
• 1 stalk of celery, finely diced 1 stalk of celery, finely diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves for garnish Fresh basil leaves for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 20g (7g saturated)
• Carbohydrates: 40g (8g sugars)
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the thick wheat noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the ground pork to the pan and cook until browned, breaking it up into small pieces with a spatula.
4. 4.
   Add the diced carrot and celery to the pan and cook for a few minutes until they start to soften.
5. 5.
   Stir in the diced tomatoes, soy sauce, oyster sauce, tomato paste, five-spice powder, sugar, salt, and pepper. Mix well to combine.
6. 6.
   Reduce the heat to low and let the sauce simmer for about 20 minutes, allowing the flavors to meld together.
7. 7.
   Serve the cooked noodles in bowls and top with the Taiwanese-style ragù sauce.
8. 8.
   Garnish with fresh basil leaves and enjoy!

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option. You can also substitute it with ground chicken or beef if desired.
• Thick wheat noodles — Cook the noodles al dente to ensure they have a nice texture when combined with the sauce.
• Five-spice powder — If you can't find five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra kick of flavor, add a dash of Taiwanese chili oil or chili flakes to the sauce.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the simmering sauce.
• Feel free to add additional vegetables such as mushrooms or bell peppers to the sauce for added texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Serve the noodles with a side of pickled vegetables or a simple cucumber salad to complement the flavors.

Serving advice

Serve the Taiwanese-style Tagliatelle al ragù alla Bolognese hot, garnished with fresh basil leaves. Accompany it with a side of pickled vegetables or a cucumber salad for a refreshing contrast.

Presentation advice

To enhance the presentation, twirl the noodles onto individual plates and spoon the sauce over the top. Garnish with a sprig of fresh basil and serve with a side of pickled vegetables for an appealing and appetizing look.