The classic Bolognese Ragu is one of my favorite comfort foods of all time. Slow simmered on the stove for hours, this is a meal that warms your insides like no blanket from Grandma ever could (no offense, Gran). Pasta Bolognese is also super cheap, andreally easy to prepare. My one problem is that the classic Italian version calls for white wine, which I rarely have in stock at home. Beer on the other hand, is something I always have. Naked City proprietor Don Webb posts a recipe for Chimay spaghetti sauce on facebook from time to time (facebook does have some good info every once in awhile), so I thought why not take the traditional Italian preparation and add beer? Don has the right idea using Belgian beer. Authentic Bolognese has very little in the way of seasoning, so the flavors of a complex Belgian Triple would actually enhance the finished product. I used the Maredsous Triple because it is readily available at any decent bottle shop, is sold in individual 11.2 oz. bottles, and not too expensive. Any Belgian Triple will work just fine, or an American interpretation of the style would be just great!
Serves about 6
1 tbsp. Olive oil
2 tbsp. unsalted butter
¾ cup yellow onion diced
¾ cup carrots, diced
¾ cup celery diced
1 pound of ground beef
¾ pound ground pork
Salt and pepper
1 ¼ cup milk
@12 oz. Belgian Triple beer
28 oz. canned whole San Marzano tomatoes
1. Heat a Dutch oven or large heavy pot to medium high (about 7 on stove dial) with oil and butter. When butter is melted, add onion and sautee until onions are translucent, about 3 minutes.
2. Add carrot and celery to pot, stir and cook for another 3 minutes.
3. Add meat, breaking up with a wooden spoon, and add a pinch of salt and pepper.
4. When meat is no longer pink add the milk and let liquid bubble intermittently, until milk has evaporated. If the boil is too vigorous the milk will separate.
5. Add the beer, and let it evaporate at a slow simmer, occasionally stirring to combine.
6. When beer has dissolved, add the tomatoes-juice and all-and break up whole tomatoes with your wooden spoon (tomatoes can also be rough chopped before adding, if you prefer).
7. Let sauce bubble slowly on the stove, uncovered, for at least 3 hours, six hours is ideal, stirring every so often. If sauce looks dry, add a little bit of water.
Serve with about 1 1/2 pounds of small pasta like rigatoni, fusilli, or tortellini, with fresh grated parmesan on the side.
Although cooked with a Belgian beer, this time of year a nice local Harvest Ale from Hale's, Fremont Brewing, or the Harvest Rye from Boundary Bay would pair beautifully with this dish. Enjoy!!
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