Tallarines Rojos (Peruvian Red Spaghetti)

🛒 Ingredients

• Beef stew meat, cubed 125 g · 313 kcal
• Spaghetti (dry weight) 75 g · 278 kcal
• Yellow onion, finely chopped 50 g · 20 kcal
• Garlic cloves, minced 5 g · 8 kcal
• Tomato paste 7 g · 6 kcal
• Canned diced tomatoes 100 g · 20 kcal
• Red bell pepper, diced 38 g · 11 kcal
• Aji Amarillo paste 8 g · 8 kcal
• Beef broth 63 g · 6 kcal
• Vegetable oil 8 g · 68 kcal
• Evaporated milk 15 g · 16 kcal
• Grated Parmesan cheese 5 g · 20 kcal
• Bay leaf 0 g · 0 kcal
• Ground cumin 0 g · 0 kcal
• Dried oregano 0 g · 0 kcal

👨‍🍳 Instructions

1. Season beef cubes generously with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat, then sear the beef on all sides until browned. Remove beef and set aside.
2. In the same pot, add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic, diced red bell pepper, aji amarillo paste, ground cumin, dried oregano, and bay leaf, cooking for another 2-3 minutes until fragrant.
3. Stir in tomato paste and cook for 1 minute. Return the seared beef to the pot, then add canned diced tomatoes and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until beef is tender.
4. While the beef is simmering, cook spaghetti according to package instructions until al dente. Drain and set aside.
5. Once beef is tender, remove the bay leaf from the sauce. Stir in evaporated milk and adjust seasoning with additional salt and pepper if needed. Simmer for another 5 minutes to thicken slightly.
6. Serve the Tallarines Rojos by placing a portion of cooked spaghetti on a plate, then topping generously with the beef and red sauce. Garnish with grated Parmesan cheese and fresh parsley, if desired.