Beer cooked spag bol

Beer cooked spag bol
With the weather cooling, this is a heart warming dish, perfect for your post session gym session! Carbs and protein perfect to refuel your body. Perfect for meal prep.

What you’ll need;

  • 1 tbsp olive oil

  • 75g cubed pancetta

  • 1 red onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stick, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 tbsp freshly chopped rosemary

  • 1 tbsp tomato purée

  • 500g lean beef mince

  • 2 tbsp Worcestershire sauce

  • 350ml pale ale

  • 400g can chopped tomatoes

  • 300g spaghetti

  • 2 tbsp grated parmesan

What to do!

  1. Heat the oil in a large frying pan and fry the pancetta for 3-4 minutes, until starting to crisp. Add the onion, carrot and celery and continue to sweat over a low heat for 8-10 minutes, until the vegetables are soft. Add the garlic, rosemary and tomato purée and cook for 2-3 minutes.

  2. Add the mince to the pan and turn the heat up. Use your spoon to break up the mince and fry for 3-4 minutes, until browned. Add the Worcestershire sauce, beer, and chopped tomatoes and bring to the boil. Reduce the heat and simmer for 20-25 minutes, until the sauce has reduced down to a thick, sticky sauce. Season well with salt and pepper.

  3. Meanwhile, cook the spaghetti according to the instructions on the packet. Drain and return to the pan. Stir a couple of large spoons of the sauce through the pasta then garnish with grated parmesan.

Simon McDowell