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Beef, beer and bacon spaghetti
Beef, beer and bacon spaghetti
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Indulge in a twist on classic spaghetti bolognese by infusing it with bacon, beer, and Worcestershire sauce for a flavorful and cozy winter dish. Perfect for a hearty meal tonight!
Ingredients:
  • 8 Rashers Made Thin Sliced Streaky Bacon
  • 1 onion, finely chopped
  • 1 leek (pale part only), thinly sliced
  • 3 garlic cloves, chopped
  • 6 thyme sprigs, leaves picked
  • 44.40 gm tomato paste
  • 500g beef mince
  • 60ml worcestershire sauce
  • 345ml beer (we used lager)
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 400g bucatini or other long pasta
  • Parmesan, grated, to serve
  • Flat-leaf parsley, chopped, to serve
Instructions:
  • In a large saucepan over medium heat, heat oil until shimmering. Cook bacon until crisp and fat has rendered (4-5 minutes). Add onion and leek, cook and stir until softened (3-4 minutes). Stir in garlic and thyme, cook until fragrant (1-2 minutes).
  • Turn up the heat to medium-high and introduce the tomato paste. Cook and stir for 1 minute. Next, add the beef and continue to cook and stir for 5-6 minutes until it browns. Pour in the Worcestershire sauce, beer, and chopped tomato, making sure to scrape the bottom of the pan. Let it come to a simmer. Lower the heat to medium-low and cook for 30-35 minutes until the mixture reduces and thickens.
  • Prepare the pasta following the package directions. Reserve 1/3 cup (80ml) of cooking water. Stir this reserved water into the beef mixture to loosen it. Finally, add the cooked pasta to the pan and mix everything together.
  • Serve up the pasta in individual bowls and sprinkle with parmesan and parsley on top.

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