A tasty and hearty ragù made special by the addition of craft beer which imparts bitter-golden notes, foamy aroma, and depth to the sauce. Ideal for short pasta or tagliatelle and great for winter dishes.
Finely chop onion, carrot, and celery (for the soffritto).
In a large saucepan, heat the oil and sauté the soffritto over medium heat until soft and slightly golden.
Add the crushed garlic and ground meat. Slightly raise the heat and brown the meat while stirring to break it apart until it is colored.
Deglaze with craft beer and, if the recipe calls for it, with red wine; let the alcohol evaporate for a few minutes.
Add the tomato pulp, the concentrated dissolved in broth, and mix well.
Add the bay leaf and rosemary, adjust with salt and pepper. If the sauce is too acidic, add sugar.
Bring to a gentle boil, then lower the flame and simmer, partially covered, for about 1.5-2 hours stirring occasionally and adding broth if necessary to maintain the desired consistency.
At the end of cooking, remove the herbs (rosemary sprig and bay leaves), adjust with salt and pepper, and serve with your favorite pasta.
Large saucepan
Wooden spoon
Knife and chopping board
Store in the refrigerator in an airtight container for 2-3 days; freeze portioned for up to 3 months.
For an even richer flavor use a malted craft beer; for a milder version, replace part of the meat with chopped mushrooms.
Italy, Campania
| Energy (kcal) | 121.48 |
| Carbohydrates (g) | 2.45 |
| of which Sugars (g) | 2.44 |
| Fat (g) | 8.09 |
| of which Saturates (g) | 3.09 |
| Protein (g) | 7.37 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.03 |
