45 minutes
A fusion dish combining flavors from the East and West, featuring ground beef, mushrooms, and tagliatelle pasta.
tablespoons
tablespoons
Onion, finely chopped
cups
Carrot, finely chopped
cups
Celery, finely chopped
cups
Garlic, minced
cloves
Ginger, peeled, minced
tablespoons
tablespoons
0 lb
White Button Mushrooms, finely chopped
0 oz
Scallions, finely chopped
cups
cups
cups
to taste
to taste
Dried Egg Pasta
0 oz
Parmesan, freshly grated
to taste
1. Heat Oil and Cook Onion
Start by heating the oil in a large Dutch oven over medium heat. Add the finely chopped onion and cook for about 3 minutes until it becomes translucent and soft.
2. Add Carrot, Celery, Garlic, Ginger, and Tomato Paste
Next, toss in the finely chopped carrot and celery. Let them cook for about 5 minutes until they start to soften. Stir in the minced garlic, ginger, and tomato paste, cooking for around 2 to 3 minutes until the mixture turns a rich red color.
3. Add Ground Beef, Mushrooms, and Scallions
Return the heat to medium and add the ground beef, finely chopped mushrooms, and half of the scallions. Cook for about 3 to 4 minutes until the beef is browned and the mushrooms have released their moisture.
4. Add Soy Sauce, Sugar, and Water
Pour in the low-sodium soy sauce, turbinado sugar, and 1/4 cup of water. Bring the mixture to a simmer, then cover and let it simmer gently for 30 minutes.
5. Cook Pasta
While the sauce simmers, cook the pasta according to the package directions until al dente. Drain the pasta and set it aside.
6. Finish Sauce and Season
Once the sauce is ready, stir in the remaining scallions and season with black pepper to taste.
7. Serve
Divide the cooked pasta into bowls and top with the savory Bolognese. Finish with a generous sprinkle of freshly grated Parmesan.
Stroganoff-Style Beef and Mushroom Tagliatelle
Wild Mushroom Tagliatelle
Spicy Mushroom Tagliatelle
Swap out common button mushrooms for more exotic varieties like shiitake, oyster, or a mix of wild mushrooms for a deeper, earthier flavor.
Introduce a splash of coconut milk for a creamy texture with a hint of sweetness, or add a few drops of sesame oil for a nutty background note. Mix in a spoonful of miso paste or hoisin sauce to the beef marinade for an umami-rich dimension.
Use high-quality beef like sirloin or ribeye, and select flavorful mushrooms such as shiitake or cremini. Fresh tagliatelle is recommended, but good quality dried pasta is acceptable.
Enhance the dish with umami flavors by incorporating soy sauce, oyster sauce, or miso paste to complement the beef and mushrooms.
Use reserved pasta cooking water to emulsify the sauce and achieve a silky consistency when combining pasta, beef, and mushrooms.
Allow the beef to rest before slicing to ensure it remains moist and flavorful.
Pat the beef dry before searing in a hot pan to achieve a flavorful crust while maintaining tenderness.
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