Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian dish uses traditional tagliatelle pasta, this Vietnamese adaptation replaces it with rice noodles, commonly used in Vietnamese cuisine. The Bolognese sauce remains the same, with its slow-cooked meaty goodness, but we add a touch of Vietnamese spices and herbs to infuse it with a unique Southeast Asian twist. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 300g (10.6 oz) ground beef 300g (10.6 oz) ground beef
• 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 lemongrass, bruised 1 stalk of lemongrass, bruised
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan, heat some oil over medium heat. Add the onion, garlic, and carrot. Sauté until the vegetables are softened.
3. 3.
   Add the ground beef to the pan and cook until browned, breaking it up with a spoon.
4. 4.
   Stir in the fish sauce, soy sauce, tomato paste, sugar, five-spice powder, and chili flakes (if using). Mix well.
5. 5.
   Add the bruised lemongrass stalk to the pan and simmer the sauce for about 20 minutes, stirring occasionally.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the lemongrass stalk from the sauce.
8. 8.
   Serve the rice noodles topped with the Bolognese sauce.
9. 9.
   Garnish with fresh cilantro.

Treat your ingredients with care...

• Rice noodles — Cook according to package instructions, making sure not to overcook them as they can become mushy.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Five-spice powder — Use a good quality five-spice powder for the best flavor in the Bolognese sauce.
• Fish sauce — Look for a Vietnamese or Thai brand of fish sauce for an authentic taste.
• Fresh cilantro — Rinse the cilantro well and chop it just before serving to retain its freshness.

Tips & Tricks

• For a spicier version, add more chili flakes or serve with Sriracha sauce on the side.
• If you prefer a milder flavor, reduce the amount of five-spice powder.
• You can add additional vegetables like bell peppers or mushrooms to the Bolognese sauce for extra texture and flavor.
• To make it more Vietnamese-inspired, garnish with bean sprouts, lime wedges, and sliced chili peppers.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Vietnamese-style Tagliatelle with Bolognese Sauce hot, garnished with fresh cilantro. Accompany it with a side of pickled vegetables or a simple cucumber salad to add a refreshing element to the dish.

Presentation advice

To enhance the presentation, twirl the rice noodles onto individual serving plates and spoon the Bolognese sauce over the top. Sprinkle some chopped cilantro on top for a pop of color. Serve with a side of pickled vegetables or cucumber salad.