Peruvian-Inspired Pasta Bolognese
“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”. Ricardo Zarate
Peruvian-Inspired Pasta Bolognese
Print This Recipe Yield 4Source Adapted from Ricardo ZaratePublishedAjí amarillo paste is a spicy Peruvian yellow chile paste. It’s available in many supermarkets and online. You may also substitute other types a chili paste.
Ingredients
- 1 (1‑inch piece) fresh ginger (peeled and chopped)
- 7 clove garlic (peeled and chopped)
- 3 tablespoon red wine vinegar
- 1 tablespoon ají amarillo paste (see note)
- ¼ teaspoon freshly cracked black pepper
- 3 tablespoon soy sauce
- 1 pound dried fettuccine (or other ribbon pasta) I used spinach flavored
- 2 tablespoon canola oil
- 1 pound ground beef sirloin (90% lean)
- 1 medium red onion (peeled and finely diced)
- 2 plum tomatoes (halved, seeded, and finely diced)
- 1 cup chicken stock
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon minced cilantro
- kosher salt (as needed)
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.
