Victor Protasio
Hands-On Time
15 Mins
Total Time
15 Mins
Serves 4

Classic pasta al ragù gets the Turkish treatment in this easy dinner recipe, which makes use of leftover Turkish-Style Beef and Eggplant Stew. It’s as simple as shredding the beef and simmering the stew with some tomato paste and butter (because, deliciousness) and stirring in wide tagliatelle noodles to sop up the tasty sauce. It’s a dish full of comforting, rich flavors that manages to get a generous portion of vegetables in, too, courtesy of the pepper-and-onion packed sauce. Don’t forget the showering of salty pecorino Romano cheese, the sheep-milk cousin of Parmesan.

How to Make It

Step 1

Cook pasta in a large pot of generously salted water according to package directions for al dente. Drain, reserving 1 cup cooking water; set aside.

Step 2

Melt butter in a large skillet over medium-high. Whisk in tomato paste; cook, stirring occasionally, 1 minute. Add Turkish-Style Beef and Eggplant Stew mixture; cook, stirring often, until heated through, about 2 minutes. Add pasta and reserved cooking water; cook, tossing occasionally, until liquid reduces and coats noodles, about 3 minutes. Season with pepper; garnish with cheese.

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