The Courier-Mail

BEEF, BEER AND BA­CON SPAGHETTI

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SERVES 4 PREPA­RA­TION TIME: 10 MIN­UTES COOK­ING TIME: 1 HOUR SKILLS: EASY 2 tbsp olive oil 8 streaky ba­con rash­ers, chopped 1 onion, finely chopped 1 leek (pale part only), thinly sliced 3 gar­lic cloves, chopped 6 thyme sprigs, leaves picked 2 tbsp tomato paste 500g beef mince ¼ cup (60ml) Worces­ter­shire sauce 345ml beer (lager works well) 400g can chopped toma­toes 400g bu­ca­tini or other long pasta Parme­san, grated, to serve Flat-leaf pars­ley, chopped, to serve METHOD 1. Heat oil in a large saucepan over medium heat. Cook the ba­con for 4-5 min­utes un­til crisp and fat has ren­dered. Add onion and leek, and cook, stir­ring, for 3-4 min­utes un­til soft­ened. Add the gar­lic and thyme, and cook for another 1-2 min­utes un­til fra­grant. 2. In­crease heat to medium-high and add the tomato paste. Cook, stir­ring, for 1 minute, then add the beef and cook, stir­ring, for 5-6 min­utes un­til browned. Add Worces­ter­shire sauce, beer and chopped tomato, scrap­ing bot­tom of pan. Bring to a sim­mer; then re­duce heat to medium-low; cook for 30-35 min­utes un­til re­duced and thick­ened. 3. Cook the pasta ac­cord­ing to packet in­struc­tions. Drain, re­serv­ing ⅓ cup (80ml) cook­ing wa­ter. Add re­served cook­ing wa­ter to the beef mix­ture and stir to loosen. Add the pasta to the pan and toss to com­bine. 4. Di­vide pasta among bowls and serve topped with parme­san and pars­ley. RECIPE: WAR­REN MEN­DES

PHO­TOG­RA­PHY: BEN DEARN­LEY

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