change red wine for a dash of beer on this classic spaghetti bolognese recipe. The faded ale adds intensity of flavour at the same time as the pancetta lends smokiness to the red meat ragu sauce. Sprinkle with parmesan cheese and serve with a green salad.
~ Macanese king prawns
~ Beef Chili Delicious
~ Pizza Dough
- 320g spaghetti
- 2 tbsp grated parmesan
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 1 tbsp tomato purée
- 400g 10% beef mince
- 1 tbsp olive oil
- 75g cubed pancetta
- 1 celery stick, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp freshly chopped rosemary
- 2 tbsp Worcestershire sauce
- 350ml pale ale
- 400g can chopped tomatoes
INSTRUCTIONS
- heat the oil in a big frying pan and fry the pancetta for three-four mins, until starting to crisp. upload the onion, carrot and celery and hold to sweat over a low warmth for eight-10 minutes, until the veggies are tender. add the garlic, rosemary and tomato purée and cook dinner for 2-3 minutes.
- upload the mince to the pan and turn the heat up. Use your spoon to interrupt up the mince and fry for 3-four minutes, till browned. upload the Worcestershire sauce, ale and chopped tomatoes and produce to the boil. lessen the warmth and simmer for 20-25 minutes, until the sauce has decreased all the way down to a thick, sticky sauce. Season well with black pepper.
- meanwhile, cook the spaghetti in keeping with the instructions at the packet. Drain and go back to the pan. Stir multiple huge spoons of the sauce via the pasta, then divide between four shallow bowls. top with the ultimate bolognese sauce. Garnish with grated parmesan.
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