Ingredients
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2 tablespoons olive oil
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8 streaky bacon rashers, chopped
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1 onion, finely chopped
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1 leek (pale part only), thinly sliced
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3 garlic cloves, chopped
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6 thyme sprigs, leaves picked
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2 tablespoons tomato paste
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500g beef mince
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1/4 cup (60ml) Worcestershire sauce
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345ml beer (we used lager)
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400g can chopped tomatoes
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400g bucatini or other long pasta
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Parmesan, grated, to serve
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Flat-leaf parsley, chopped, to serve
Method
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1Heat 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.
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2Increase 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.
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3Cook 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.
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4Divide pasta among bowls and serve topped with parmesan and parsley.
Source: taste.com.au
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