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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