“Tallarines Rojos” – Peruvian Style Bolognese
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We Visited Inka Fé – Restaurant Review
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“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
Today we are making an amazing dish Peruvian Version of Pasta Bolognese , in Peru we call it “Tallarines Rojos”, Tallarin could be translated to Spaghetti , I find funny that some people don’t use “Spaghetti” as their “pasta” but they still call the dish “Tallarines Rojos” anyways this dish shows the multicultural influence Peru has, Italians have been in Peru for many years now, they shared their culture with Peruvians and now we have a lot of Italo – Peruvian restaurants and awesome Italo-Peruvian dishes.
At home, this was one of my favorites, my mother made it often, it was a really simple & delicious dish. What makes it different from “Pasta Bolognese” is the fact that wine is not a common ingredient in the “traditional Peruvian cuisine” although this dish is Italo-Peruvian many people in Peru do not use wine on their everyday cooking another important difference is the “Ají Panca” (Peruvian Red Chili), Ají Panca adds earthy, smoked, spicy flavors to the food as well as some color (Dark Red/brown color), I love to use Ají Panca with tomatoes, for me it is like they were meant to be used together.
Worked in different kitchens gave me some perspective about the right way of cooking sauces like Pomodoro, Marinera, Bolognese, BBQ, and others. all of them have flavor and in order to make this dish really stand out in flavor you need to have some patience let the tomatoes cook down, that is basically it, the more your tomatoes cook the better your dish will taste.
"Tallarines Rojos"
Equipment
- Pot
Ingredients
- 4 portions of Cooked pasta (about 7oz each)
- Vegetable Oil
- 500 gr of ground meat 2 pounds
- 1 White Onion diced
- 2 Carrots in chunks
- 3 Garlic cloves minced
- 4 sticks of celery in chunks
- 2 tablespoon of Aji Panca paste
- 1 tbsp of Aji Mirasol Paste
- 1 Bell Pepper in chunks
- 500 gr really ripe tomatoes minced
- 1 1/2 Cups of Beef stock
- 1 Tablespoon of paprika
- 2 Tablespoons of oregano
- 1 Teaspoon of cumin
- 1 Bay leaf
- 1/2 Cup Basil leaves
- 2 tbsp honey
- Salt & Pepper
- Parsley and Parmesan cheese (optional)
Instructions
- In a hot pot add 3 tablespoons of oil add meat and let it get some color (cook it for 7 min then reserve.
- In the same pot add onions, garlic, carrots, celery, bell pepper, aji panca paste, aji mirasol paste , add vinegar and let it cook until tender (about 7 min), we want to concentrate the flavor of these ingredients,
- Then add tomatoes and cook it down for 7 - 10 min or until tomatoes start falling apart.
- Add the mix to a blender, then add honey, beef stock, blend and transfer back to the pot.
- add the meat back, add seasonings, oregano, bay leaf, cumin, paprika, basil, salt & pepper let it cook for 5 min, then mix it with pasta and its good to go.
- Garnish the dish with parmesan and chopped parsley
Video
Go for good quality meat 80/20(80% lean – 20% fat) is totally fine if you wanna go 90/10 however, if you go 80/20 it will be more fatty and, since you will cook it for a long period of time, it will create a deeper flavor.
funny fact is that in USA canned tomatoes are way less expensive than regular tomatoes, in Peru it is not common to use canned food but there are some advantages to go for canned tomatoes like they are super ripe, which is perfect for preparing this dish.
Spices will provide flavor, and balance to this dish
Once you have the meat ready there is no “right way” to plate it you could put some on top of your pasta or mix it with your pasta, it is up to you, at home they used to mix it with your pasta and we loved it that way.
A dish born of the Italo-Peruvian fusion, I personally love to serve this dish along with “Papa a la Huancaina” just to think about that combination makes me hungry.
Comment below what is your favorite “Pasta dish”
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