Friends of Paulina Cocina! Welcome to this blog full of love and delicious food. And if there's one dish that represents love, ladies and gentlemen, it's Fideos con Tuco. Don't say no.
Noodles with tuco are a classic in Argentina. Not a Sunday with the family goes by without a steaming pot of this delicacy, with the aroma of the sauce permeating every corner of the house and some uncle or aunt popping in with a piece of bread to try it.
Now, if you want to know how to make noodles with tuco, stay tucked away. Because there are details, there are secrets, there is tradition. And while there are as many versions as there are houses in the country, it's important to follow some basic rules to ensure the success of this dish of love.
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About noodles with tuco
Noodles with tuco are at the heart of many families' kitchens. And no, it's not just because they're delicious, but because they carry that homey touch that makes them special. Their origins come from Italian influence , but over time, the recipe took off and became one of the most beloved dishes in Argentina .
A good noodle stew is cooked with patience, because the flavors need to blend well. The meat needs to be tender, and the sauce needs to reduce until it's thick, but only enough to absorb the pasta.
And be careful, the choice of pasta also plays a role. Some people prefer tagliatelle with sauce because it absorbs the sauce well; others prefer dry noodles, which also have their advantages; and others even dare to make their own .
The tradition of Argentine noodles with tuco
The custom of eating noodles with tuco comes, unsurprisingly, from the Italian immigration that Argentina experienced during the late 19th and early 20th centuries. And as is often the case with this type of inherited recipe, they are adapted to local tastes and ingredients.
Over time, tuco para fideos became much more than a simple tomato sauce. It was enriched with meat, red wine, and some even add grated carrots to balance the acidity . And so, the recipe evolved into Argentine noodles with , that Sunday favorite everyone looks forward to.
7 Reasons to Prepare Noodles with Sauce
- It's the perfect dish to share with the family : If there's a meal that invites you to get together, it's this one.
- The recipe is versatile : It can be made with different meats, such as chicken tuco , and with different types of pasta, such as gnocchi or ravioli .
- It yields a lot and is economical : With few ingredients you can make a hearty dish .
- The sauce can be stored and improves over time : Ideal for freezing and always having on hand.
- You don't have to be a professional chef to do it right : With a little patience and love, you can achieve spectacular results.
- The aroma it leaves in the house is unmatched : No one can resist the aromatic call of noodles with tuco.
- It's a recipe that's been around for generations . Eating noodles with tuco and meat is a nod to family history.
What is the secret of the recipe for noodles with tuco?
The secret to noodles with tuco lies in the slow cooking process. The meat, which can be ossobuco, beef, or roast beef , is first browned and then cooked slowly until it's tender and the sauce is infused with its flavor.
In addition, the use of ingredients such as wine, carrot, or bay leaf gives the sauce a more complex, flavorful, and aromatic touch.
When cooking pasta, it's recommended to add a little salt to the water , but no oil! We want the noodles to absorb the sauce, and oil prevents that.
7 Tips for Making Unforgettable Noodles with Sauce
- Choosing the best pasta for making noodles with tuco: Homemade noodles are ideal, but good quality dried noodles also work well.
- Use a good cut of meat to make noodles with tuco and meat: Roast beef provides an unparalleled flavor (like that of meat stew) but you can also use cuts such as ossobuco or shoulder , either in pieces or minced meat .
- Achieving a thick and tasty sauce: To achieve this result, it is key to cook the sauce over low heat so that it reduces and takes on a firm consistency.
- Prepare the tuco in advance: If possible, make the tuco a few hours in advance, or even the day before, because the flavor improves with time. You can also freeze it for up to 3 months , so you always have a tuco ready.
- Use good tomatoes. If you can't get quality fresh ones, it's better to opt for a good canned product, such as crushed tomatoes that come in glass bottles .
- The sofrito is key. The combination of onion, garlic, and bell pepper forms the basis of the tomato sauce's flavor. Carrots can also be added, but this is optional.
- Don't forget the grated cheese. A good Parmesan or Reggianito cheese works wonders on noodles with tuco.
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Noodles with tuco recipe
Yields: 4 portions.
Preparation time: 40 minutes.
Ingredients
- 500 g of dry noodles or vermicelli
- 500g of meat (roast beef, ossobuco or shoulder) in pieces or minced
- 1 bottle of crushed tomatoes
- 1 large onion
- 2 garlic cloves
- 1 belling
- 1/2 glass of red wine (optional)
- 1 bay leaf
- Salt and pepper to taste
- Olive oil
- Grated cheese (optional, but recommended)
How to make noodles with tuco step by step
- In a large pot, heat a little oil and brown the meat over high heat . Remove from heat and set aside.
- In the same saucepan, without washing, sauté the chopped onion, garlic, and bell pepper with a little salt and cook over low heat until tender.
- Add the meat, deglaze with the wine and let it reduce.
- Add the tomatoes , bay leaf, salt, and pepper. Cover and cook over low heat for at least an hour. Once it's ready, turn off the heat and let it rest.
- Meanwhile, boil the noodles in salted water until al dente.
- Mix the pasta with the sauce and serve the noodles with tuco and grated cheese to taste.
