Red noodles with beef

Ingredients

• 600 gtallarines (espaguetis)
• 500 gcarne de res (posta o asado)
• 1cebolla roja picada
• 2dientes de ajo
• 3 tomates maduros o 240 ml (1 taza)puré de tomate
• 30 mlají panca molido
• 1zanahoria rallada
• 1hoja de laurel
• lo necesarioaceite vegetal
• al gustosal, pimienta y orégano
• opcionalqueso parmesano

Instructions

1. 1

   Season and brown

   Cut the beef into medium-sized pieces and season with salt and pepper to taste. Heat a little oil in a pot and brown the meat on all sides, then remove it and set aside.

2. 2

   Make the base

   Add a little more oil to the same pot if needed. Fry the onion until translucent, then stir in the crushed garlic and ají panca until the mixture is deep red and fragrant.

3. 3

   Add tomato

   Stir in the blended tomatoes or tomato purée and cook over medium heat until the sauce thickens. Season with salt, pepper and oregano, then add the bay leaf.

4. 4

   Simmer the beef

   Return the beef to the pot and add the grated carrot. Add a splash of water or stock if needed to keep the sauce moist. Cover and cook over medium-low heat for about 30 minutes, or until the beef is tender.

5. 5

   Cook the noodles

   While the beef simmers, bring plenty of salted water to the boil in a large pan. Cook the noodles until al dente, following the packet timing, then drain and set aside.

6. 6

   Combine or plate

   Either toss the noodles directly with the beef and sauce, or serve the pasta separately and spoon the sauce over it when plating.

7. 7

   Serve with garnish

   Serve hot and sprinkle with grated Parmesan if you like. The suggested accompaniments are white rice, fried plantain or a fresh salad.

What are Peruvian red noodles?

Tallarines rojos are a Peruvian pasta dish served with a red tomato-based sauce, often made with beef. This version builds its flavour with ají panca, a mild, fruity Peruvian chilli paste, alongside onion, garlic and tomato.

The sauce simmers with the beef until tender, while grated carrot adds sweetness and body. You can toss the noodles through the sauce for an evenly coated dish or keep them separate for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrates, while the beef contributes protein and some fat; oil and optional Parmesan add further fat. Serve with salad or vegetables, and choose a modest amount of rice or plantain if you want an additional side.

Building the sauce

Aromatic base: Fry the onion until translucent before adding the garlic and ají panca. Stirring them together briefly helps release their aroma and gives the sauce its red colour.

Tomato: Blend the fresh tomatoes or use tomato purée, then let the mixture cook until it thickens. Add the seasonings and bay leaf before returning the beef to the pot.

Getting tender beef

Browning: Brown the beef pieces on all sides in hot oil, working in batches if the pot is crowded. This step adds colour before the meat simmers in the sauce.

Simmering: Cover the pot and cook over medium-low heat for about 30 minutes. Check that the beef is tender before serving; add a splash of water or stock if the sauce looks dry.

Cooking the noodles

Al dente: Cook the tallarines in plenty of salted boiling water and use the packet timing as a guide. Drain them once tender but still slightly firm, as they may soften further when mixed with hot sauce.

Serving style: Tossing the pasta with the sauce coats it throughout. Keeping the noodles separate lets everyone choose how much sauce to add.

What to serve alongside

Fresh contrast: A crisp salad makes a refreshing side for the rich beef and tomato sauce. Keep the dressing light so it does not compete with the ají panca.

Traditional accompaniments: The recipe also suggests white rice or fried plantain. With noodles already on the plate, a smaller amount of either can be enough.

Recipe notes & tips

• Cut the beef into similarly sized pieces so they cook at a similar rate.
• Brown the meat before making the sauce, then reserve it while you prepare the onion and ají panca.
• Stir the sauce as it thickens to help prevent it catching on the bottom of the pot.
• Keep the noodles and sauce separate until serving if you expect leftovers.
• Taste the sauce before serving and adjust the salt, pepper and oregano to your preference.

Variations

• Use tomato purée: Replace the fresh tomatoes with 240 ml of tomato purée, as listed in the recipe.
• Add Parmesan: Finish each serving with grated Parmesan for a savoury topping.
• Choose another cut: Use posta or asado, the beef cuts suggested in the ingredient list.
• Serve with salad: Pair the noodles with a fresh salad for a crisp contrast.
• Serve with plantain: Add fried plantain as one of the suggested accompaniments.

Common mistakes to avoid

• Crowding the pot: The beef may not brown evenly; brown it in batches if needed.
• Skipping the sauce reduction: Give the tomato mixture time to thicken before adding the beef back.
• Letting the sauce dry out: Add a splash of water or stock if needed while the beef simmers.
• Overcooking the noodles: Follow the packet timing and drain them when they are al dente.
• Mixing too early: If you want to store leftovers, keep the noodles and sauce separate until serving.

How to store

Refrigerate leftover beef sauce and noodles in separate airtight containers and use within 3 days. Reheat the sauce gently in a pan, adding a splash of water if needed, and warm the noodles in boiling water or alongside the sauce.

Frequently asked questions