Peruvian-Style Pasta Bolognese

3.0

(1)

2 Reviews

Inspired by tallarín saltado, a classic Peruvian comfort food, this dish combines garlicky soy-flavored noodles with a rich meat sauce. Ricardo Zarate usually prepares the sauce with diced beef tenderloin but the ground beef here makes it quicker for weeknight dinners.

By

Ricardo Zarate

Updated on July 1, 2014

Peruvian-Style Pasta Bolognese — Photo: © Fredrika Stjärne

Total Time:

35 mins

Yield:

4

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Ingredients

One 1-inch piece fresh ginger, peeled and chopped
7 garlic cloves, chopped
3 tablespoons red wine vinegar
1 tablespoon ají amarillo paste (see Note)
1/4 teaspoon freshly ground black pepper
3 tablespoons soy sauce
1 pound dried tagliatelle
2 tablespoons canola oil
3/4 pound ground beef sirloin (90 percent lean)
1 medium red onion, finely diced
2 plum tomatoes—halved, seeded and finely diced
1 cup chicken stock or low-sodium broth
1/2 cup freshly grated Parmesan cheese, plus shavings for garnish
2 tablespoons minced cilantro
Kosher salt

Directions

In a blender or mini processor, combine the ginger, garlic, vinegar, ají amarillo paste, black pepper and 1 tablespoon of the soy sauce and puree until smooth. Reserve the ginger-garlic sauce.
In a large pot of salted boiling water, cook the pasta until al dente. Drain well.
Meanwhile, in a large skillet, heat the oil. Add the ground beef and cook over high heat, stirring to break up the meat, until browned, 3 to 4 minutes. Using a slotted spoon, transfer the meat to a bowl.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the meat and tomatoes and cook over high heat for 1 minute, then add the remaining 2 tablespoons of soy sauce and boil for 1 minute. Stir in the chicken stock and the ginger-garlic sauce and bring to a boil.
Add the pasta and grated Parmesan to the sauce and toss to coat. Fold in the cilantro and season with salt. Transfer to a bowl, garnish with Parmesan shavings and serve.