![Peruvian-Style Pasta Bolognese](https://cdn.statically.io/img/www.foodandwine.com/thmb/3JbjR0fM_DwjiEhaqgHt_a6L5Q0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201407-xl-peruvian-style-pasta-bolognese-b8655b5185764d90bfd022b8fb648bf0.jpg)
Ingredients
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One 1-inch piece fresh ginger, peeled and chopped
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7 garlic cloves, chopped
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3 tablespoons red wine vinegar
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1 tablespoon ají amarillo paste (see Note)
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1/4 teaspoon freshly ground black pepper
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3 tablespoons soy sauce
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1 pound dried tagliatelle
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2 tablespoons canola oil
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3/4 pound ground beef sirloin (90 percent lean)
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1 medium red onion, finely diced
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2 plum tomatoes—halved, seeded and finely diced
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1 cup chicken stock or low-sodium broth
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1/2 cup freshly grated Parmesan cheese, plus shavings for garnish
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2 tablespoons minced cilantro
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Kosher salt
Directions
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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.
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In a large pot of salted boiling water, cook the pasta until al dente. Drain well.
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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.
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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.
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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.
Notes
Ají amarillo paste is a spicy Peruvian yellow chile paste. It's available in many supermarkets and from amazon.com.