Ragú is already a staple lunch/dinner recipe in most of our houses. Adding bacon will add smokiness while adding beer will leave you tangy flavour which will ramp up the overall flavour of this ragú.
Ingredients
2 tbsp olive oil
8 streaky bacon rashers, roughly chopped
1 onion finely chopped
1 leek – use pale part only, finely sliced
3 garlic cloves crushed
6 whole thyme sprigs
2 tbsp tomato puree
500g 12 % fat mince
60 ml Worcestershire sauce
345ml lager/beer
400g tinned chopped tomatoes
400g spaghetti
Grated Parmesan and chopped parsley, to serve
Method
- Heat the oil in a large pan over medium heat. Once oil is hot enough as the bacon and cook until crisp and the fat has rendered, 5-8 minutes.
- Add in the onion and leek and cook until softened, stirring so it doesn’t stick to the pan. Next add in the garlic and thyme and cook out until the aromas start to develop.
- Add in the tomato puree, mince and cook out until the mince has browned all over.
- Stir in the Worcestershire sauce, beer and the tinned tomatoes, scraping the bottom of the pan to make sure we get all that fatty goodness from the bacon!
- Reduce the heat to medium to low and cook out until the sauce has reduced and thickened which will result in a flavourful sauce!
- Cook the spaghetti according to the packet instructions and serve with the beer bacon ragú.
Baked 4 U 