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!
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.
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.
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.