Beef, Bacon and Beer Spaghetti is a lovely recipe from my son. I am a devotee of Bolognese and always add a quality wine to the recipe. however he used a local dark ale which always taste good in a glass and superb in a Bolognese. Serve as a main course with a glass of the ale for a lovely twist on an Italian classic.

Beef, Bacon and Beer Spaghetti

Instead of using wine, add a beer. The taste is amazing and gives a different slant on a Bolognese sauce.

4.80 from 83 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Alcohol, Bacon, Beef, Cheddar, Cheese, Herbs, Parmesan, Pasta, Sauce, Spaghetti, Vegetables

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: People

Calories: 1073kcal

Ingredients

500 g beef minced
8 rashers smoked streaky bacon
330 ml beer used local ale
450 g spaghetti
1 large onion peel/chop
1 large leek peel/wash/finely slice
3 cloves garlic peel/chop
8 sprigs thyme fresh
60 ml Worcestershire Sauce
2 tbsp tomato puree paste
400 g chopped tomatoes can
100 g cheese grated parmesan/cheddar
2 tbsp olive oil
12 leaves basil

Instructions

Add streaky bacon to a large frying pan and place over a medium heat rendering the fat and cooking the bacon until lovely and coloured but not crispy. (about 5 minutes). If not enough fat has been rendered add a little olive oil.
8 rashers smoked streaky bacon, 2 tbsp olive oil
Add the chopped leeks and onions and cook for about 4 – 5 minutes until they have both softened.
1 large leek, 1 large onion
Add the garlic and sprig of thyme to the pan and cook for about 2 minutes until the gorgeous aroma of them both fills the air. Remove the pans contents onto a dish for now.
3 cloves garlic, 8 sprigs thyme
Turn up the heat to a medium high and add the minced beef to the same pan and cook until browned all over breaking up any lumps.
500 g beef
Return the garlic, leeks etc to the pan and stir well to combine.
Add the tomato puree (paste) cooking it out for about a minute, stirring constantly.
2 tbsp tomato puree
Add the beer, chopped tomatoes and Worcestershire sauce to the pan stirring thoroughly to combine. I use a wooden spatula to make sure all the tasty goodness stuck the to bottom of the pan is released as well. It’s so full of flavour.
330 ml beer, 400 g chopped tomatoes, 60 ml Worcestershire Sauce
Place a lid at an angle on the pan and reduce the heat until the ingredients are gently simmering. Leave for 30 minutes to blip away and reduce in volume. The sauce will thicken at the same time. Stir occasionally.
Put the kettle on.
Taste the sauce and season accordingly not forgetting it will intensify in flavour as it reduces.
With about 15 minutes before the sauce is ready, add a large pan of salted water to the hob over a high heat. Bring to a boil and add the spaghetti and cook according to the packet’s instructions.
450 g spaghetti
When the pasta is cooked, place a mug in your sink and drain the spaghetti over it catching a little of the starch water.
Place the serving bowls on a heat proof surface and pour the hot kettle water in to warm them up.
Remove the sauce from the heat and give it a stir. If it is too thick for your liking, add a little of the starch water to loosen it and stir again. Only add a little at time. When you happy, add the spaghetti to the saucepan and toss/stir to mix thoroughly.
Drain the warmed bowls and wipe dry.
Serve immediately in the warmed bowl with grated cheese (cheddar/Parmesan) and a few basil leaves.
100 g cheese, 12 leaves basil

Nutrition

Beef, Bacon and Beer Spaghetti