Tagliatelle con gulasch alla triestina

Name: Tagliatelle con gulasch alla triestina (Tagliatelle with goulash)
Yield: Serves 4
Cuisine: Hungarian
Ingredients: 100 g/3½ oz smoked pancetta, cubed; 2 large red peppers, cut into thin strips; 750 g/1 lb 10 oz rindless pork belly, cut into cubes; 3 best-quality pork sausages, cut into chunks; 1 tbsp tomato purée (paste); 1–2 tbsp strong paprika, depending on strength; 200 ml/7 fl oz/generous ¾ cup red wine; 1 tbsp Italian 00 flour; 250 ml/9 fl oz/1 cup beef stock; 200 ml/7 fl oz/generous ¾ cup red wine; salt and freshly ground black pepper; salt and freshly ground black pepper; 50 g/1¾ oz/4 tbsp unsalted butter; juice of ½ an unwaxed lemon and 1 tsp of the grated rind; 300 g/10½ oz dried egg tagliatelle, or homemade tagliatelle made with 200 g/7 oz Italian 00 flour and 2 eggs; 300 g/10½ oz dried egg tagliatelle, or homemade tagliatelle made with 200 g/7 oz Italian 00 flour and 2 eggs; 300 g/10½ oz dried egg tagliatelle, or homemade tagliatelle made with 200 g/7 oz Italian 00 flour and 2 eggs; 300 g/10½ oz dried egg tagliatelle, or homemade tagliatelle made with 200 g/7 oz Italian 00 flour and 2 eggs; 6 tbsp vegetable oil; 300 g/10½ oz onions (about 3 onions), chopped; 300 g/10½ oz onions (about 3 onions), chopped

Tagliatelle with goulash

Preparation info

Serves
4

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This goulash from Trieste is as full-flavoured and appetizing as its more famous cousin from Hungary. It is an easily made dish, always served as a main course, which, apart from the cooking of the tagliatelle, can all be prepared in advance. The pasta here is an accompaniment to the meat and should be served alongside it, not mixed in as for a ragù.

Ingredients

Europe
Italy
Hungary
Trieste
Main course
Starter
Mediterranean
Pasta

Ingredients

Method