Tallarines Rojos

Name: Tallarines Rojos
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g spaghetti; 400 g beef stew meat; 3 tomatoes; 1 tbsp aji panca; 1 handful oregano; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Tallarines Rojos finds its roots in the Italian influence on Peruvian cuisine, a delightful fusion that has been embraced by home cooks for generations. Traditionally enjoyed on Sundays, this dish is a staple of family gatherings where the aroma of simmering tomatoes and beef fills the air. Peruvian families have perfected their own versions, often passed down through handwritten notes and whispers in the kitchen.

The flavors of Tallarines Rojos are robust and comforting, with the richness of beef stew meat mingling with the warm, smoky notes of aji panca. Juicy tomatoes lend their sweetness, while a sprinkle of oregano adds a fragrant herbal touch. Each bite offers a satisfying balance, with spaghetti providing a tender backdrop to the hearty sauce. Generous pinches of fine sea salt are essential, adjusting the seasoning until it resonates with the cook's instinctive touch.

Ingredients

400 gspaghetti
400 gbeef stew meat
3tomatoes
1 tbspaji panca
1 handfuloregano
to tastefine sea salt

Method

Begin by seasoning the 400 g of beef stew meat with a generous amount of fine sea salt and 1 tablespoon of aji panca. Make sure each piece is evenly coated with the seasoning. This will ensure that the meat is flavorful throughout.
In a large, heavy-bottomed pot, heat a couple of tablespoons of oil over medium-high heat. Once the oil is shimmering, add the seasoned beef pieces in a single layer. Brown them on all sides until they develop a deep, rich color. This caramelization adds depth to the dish.
Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the 3 chopped tomatoes. Cook them over medium heat, stirring occasionally, until they break down into a thick, fragrant sauce. The tomatoes should lose their raw smell and become slightly sweet.
Return the browned beef to the pot with the tomato sauce. Add a handful of oregano, crushing it slightly between your fingers to release its aroma. Stir to combine, ensuring the beef is well-coated with the sauce.
Cover the pot and reduce the heat to low. Allow the beef to braise gently in the tomato sauce until it becomes tender. This may take some time, but you'll know it's ready when the meat is easy to pull apart with a fork.
While the beef is braising, cook 400 g of spaghetti in a large pot of salted boiling water. Stir occasionally to prevent sticking. The pasta is done when it is al dente, firm to the bite but cooked through.
Drain the spaghetti and add it to the pot with the beef and tomato sauce. Toss everything together so the pasta is well-coated with the sauce. Taste and adjust the salt if necessary, ensuring the flavors are balanced.
Serve the Tallarines Rojos immediately, garnished with a bit more oregano if desired. This dish is perfect with a side of rice, bread, or a fresh salad, making it a hearty meal for sharing.