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Beef, beer and bacon spaghetti

  • 0:10 Prep
  • 1:00 Cook
  • 4 Servings


  • 2 tablespoons 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 tablespoons tomato paste
  • 500g beef mince
  • 1/4 cup (60ml) Worcestershire sauce
  • 345ml beer (we used lager)
  • 400g can chopped tomatoes
  • 400g bucatini or other long pasta
  • Parmesan, grated, to serve
  • Flat-leaf parsley, chopped, to serve


  • 1
    Heat oil in a large saucepan over medium heat. Cook the bacon for 4-5 minutes until crisp and fat has rendered. Add the onion and leek, and cook, stirring, for 3-4 minutes until softened. Add the garlic and thyme, and cook for a further 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 the bottom of the pan. Bring to a simmer, then reduce heat to medium-low and cook for 30-35 minutes until reduced and thickened.
  • 3
    Cook the pasta according to packet instructions. Drain, reserving 1/3 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.

Source: taste.com.au


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