Pasta with dark beer sauce

Dear friends,

A couple of days ago I accidentally came across a contest for the best pasta, organized by Country Woman Magazine.

Since me and my boyfriend have been on a diet for may be 2 months now, and during these months I haven’t touched or even thought of pasta :) (Some applause please lol), I decided this is the best occasion for breaking my diet and entered the contest with this super delicious recipe for pasta sauce.

Pasta with dark beer sauce

500 grams beef/pork (cut into small pieces)

250 ml. dark beer

4 small tomatoes cut into small pieces (1 can tomato puree)

1 big onion (chopped into small pieces)

4 -5 garlic cloves (minced, or cut into small pieces)

2 spoons or parsley (cut into small pieces)

1 tea spoon coriander

1 tea spoon chili powder (or paste)

30 ml. olive oil/butter

Salt & pepper

Optional: 200 grams dry pasta or white rice, cooked with butter

Prepare the pasta, according to the package instructions. Add a little bit of butter to the cooked pasta. I used gluten free, 100% corn pasta, but you could use whatever you prefer. Plain white rice is also a good option for this meal.

Heat a deep skillet. Add the oil or butter and wait until it’s heated up.

Add the onions and garlic and fry until golden. Add the meat and fry for a couple of minutes, until the meat is lightly browned.  Add the chili powder, coriander, salt, pepper and half of the parsley, stir a couple of times. Add the beer and cook until reduced by about 1/4 of the liquid. Add the tomatoes and simmer for another 10 minutes, until the sauce reduces by about 1/3 and thickens.

Serve over a bowl of white rice or pasta.


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