Best, Fast, Easy- Spaghetti Guinesse

History

Thoughts

Lo, upon a mid to late I wanted meat sauce. For shame, I was without wine. So, I used Guinness. It was great! This is not authentic but click the link for my thoughts on authentic. I took a trip to Ireland years ago with my brother. Our focus was to drink Guinness. I mean we hiked and stuff, too. But we were in our early 20’s and we focused on Guinness. When we mixed food with our beer, we noticed that many menus looked striking similar. And also compared with the menu my mother served most weeks. Grilled chicken, stew, burger and meat sauce pasta were ubiquitous. Now, could it have been the type of establishments we were choosing? Almost guaranteed but I came to associate Spaghetti with meat and tomatoes with Ireland (my mom most identified with the Irish side of her heritage, to boot). So, in my moment of rotten grape juice scarcity, i confidently sent a can of that wonderful black beer in to the fray. I loved the result. It was hearty and earthy. The slight roasted flavor of the beer and the yeast brought a depth and… I’ll stop the obnoxious diatribe there. It was good. I liked it. Give it a whorl and pair it with a Guinness. They also make a very drinkable Non-Alcoholic Guinness as well.

Ingredients

  • 1 Lb ground beef

    2 oz sopprasatta minced

    2 tbs olive oil

    2 carrots small diced

    2 celery stalks diced small

    1 medium onion diced small

    4 garlic cloves minced

    3 dash worcester sauce

    8 oz guinness

    8 oz beef stock

    2 oz milk

    1 tsp red wine vinegar

    Salt and pepper

    Fresh basil

    1 tomato paste 

  1. Add oil to a heavy bottomed pan and heat over medium heat

  2. Add minced sopprasatta and brown until  crisp

  3. Add carrot, celery onion and a pinch of salt cook until very soft and beginning to brown.

  4. Reduce heat to low and add beef.  Break up with the spatula and fold in vegetables until well incorporated.    

  5. Add milk and stir constantly until it begins to thicken. (about a minute)

  6. Stir occasionally until milk has reduced.

  7. Increase heat to medium

  8. Stir in Tomato paste and allow meat to brown to the bottom of the pan.  

  9. Add vinegar and Guinness a few oz at a time while scraping browned bits off the bottom (Deglaze) reduce and allow to brown. 

  10. Add broth and reduce

  11. Stir in basil chopped or torn and serve over pasta, potatoes, polenta or rice.