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Sundried Tomato Beer Spinach and Beef Ragù

September 5, 2018

Yesterday was chilly, damp and cloudy. Perfect for a big , delicious and comforting bowl of pasta. Smothered in a rich, velvety beef ragù. Wanting some instant gratification, I quickly made this sauce. It takes an hour or so. Not nearly as long as a classic bolognese. It is delicious with any pasta shape you fancy. 

I personally adore angel hair. It is my new favourite, linguine is in second and third, rigatoni. It is delicious and the combination of ingredients work magically together. I hope you enjoy making and eating it as I did. Let me know how it turns out. xoxoxoxoxo

 

 

 

Sundried Tomato Spinach and Beer Ragù with Angel Hair Pasta

Serves 4 very generously 

 

60 ml. Extra virgin olive oil

400 g. Ground beef mince, minimum 12% fat 

500g Baby spinach

250 ml. Beef stock

3 tbsps. Balsamic vinegar

1 Beer, pale lager such as Stella Artois or Super Bock

2 Celery stalks, diced

2 Carrots, diced

1 Onion, diced

2 Dry bay leaves

6  Garlic cloves, minced

225 g.  Sundried tomatoes, chopped

2 tbsps. Tomato paste

1 x 400 g. Chopped tomatoes, canned I use Cirio brand

200 g. Tomato passata

1½ tbsp. Fennel, dried

3 tbsps. Oregano, dried

2 Thyme sprigs whole

1 tsp. Crushed chilli flakes, optional

500g Angel hair pasta

Parmesan cheese, grated to serve

Salt and pepper to taste

 

1. In a large deep frying pan, heat olive oil on high heat and add beef. Sprinkle liberally with salt.

Let brown a few minutes.

 

2. Lower heat to medium/low.

Add onions, celery and carrot. While stirring occassionaly let sweat about 4 mins. Add tomato paste and let fry gently about 30 seconds. 

Add garlic, bay leaves and sundried tomatoes. Saute about 1 minute.

Stirring constantly to prevent garlic from burning. 

 

3. Add beer, it will sizzle, balsamic vinegar, beef stock, canned tomatoes and passata.

Add oregano, fennel and thyme.

 

4. Add chili flakes, if using. Taste for salt and adjust if needed. 

 

5. Cook uncovered on low for 45 minutes. 

 

6. After 45 mins, put a large stockpot with generously salted water on the boil for pasta. Cook pasta according to package directions for al dente. 

 

7. While pasta cooks add spinach to ragù sauce. Cover pot with a lid and turn off heat. Spinach will wilt beautifully without overcooking it. 

 

8. Drain pasta and add to ragù sauce. stir to incorporate. 

 

9. Serve immediatly and generously top with parmesan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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