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Popular topics
Swap red wine for a splash of beer in this classic spaghetti bolognese recipe. The pale ale adds depth of flavour while the pancetta lends smokiness to the beef ragu sauce. Sprinkle with parmesan cheese and serve with a green salad
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, ale 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 black 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 divide between four shallow bowls. Top with the remaining bolognese sauce. Garnish with grated parmesan.
