Tallarin recipe

This is a common South American pasta dish I started making thanks to abuela.


1 large onion
1-2 medium carrots
1 small can of tomato paste ( I prefer low sodium)
Salt and pepper
Spaghetti or any other type of pasta


  • Cut up an onion and fry it up in oil untill slightly golden

  • Grate carrots and add to the onions

  • When carrots get slightly softer, cut up the meat and add to the vegetables

  • Keep stirring the meat on high heat setting untill browned on all sides. Add salt, pepper and preferred seasoning

  • Lower the heat and add cold water to slightly cover the meat

  • Cover the meat and let it simmer for 1.5-2.5 depending on thickness of the meat. In my case I tool thin cut beef so 1 hour was sufficient. Keep adding boiled water if the water evaporates
  • When meat is almost ready, add 3/4 of a small can of low sodium tomato paste

  • Let it simmer for about 10 minutes or untill the sauce thickens

  • Prepare pasta al dente and mix in with the meat sauce

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