Beer Beef Bolognese Parpadelle Recipe

Beer Beef Bolognese Parpadelle


  • 1pack parpadelle(8oz for 2 servings, 16oz for 4 servings)
  • 1tbsp olive oil
  • 1 large onion, chopped
  • 1tbsp pancetta, cubed
  • 1lb ground beef
  • 3 cloves of garlic, crushed
  • 14oz of whole tomatoes from a 28oz can (keep the rest in the fridge in air tight container)
  • few dashes of Worcestershire sauce
  • some dried oregano
  • some red chili powder
  • black pepper, to taste
  • 3/4 bottle of dark lager/ale, adjust accordingly to your alcohol threshold

How to make Beer Beef Bolognese Parpadelle

  1. Heat pan with some olive oil and fry the pancetta, then adding the onion, saute until the onion becomes transparent
  2. Add ground minced beef, garlic, and worcestershire sauce, then fry until beef is lightly browned, and then add the lager and cooked until reduced by about half
  3. Then add rest of the ingredients, mash the tomatoes in the pan, and allow sauce/gravy to simmer on low heat for 45mins
  4. While gravy is simmering, start boiling water and cook the pasta according to instructions.
  5. When pasta is cooked, add into the ragu sauce and mix well. Serve immediately.
  • alicetwain
    alicetwain says

    Not all meat-based pasta sauces could be called "bolognese". As a matter of facts, the Bolognese sauce is a clearly defined sauce that includes minced beef, prosciutto fat, concentrated tomato purée (only a small amount), a dash of red wine, lots of butter, 50 grams each of carrot, onion and celery and 1 cup of milk. This is the only suce that should be called "bolognese", as this is a registered recipe.

  • satellite
    satellite says

    looks great! i never knew beer can added to pasta sauce. i'm gonna try this recipe.

  • alicetwain
    alicetwain says

    Any alchoolic can be added to any kind of soffritto, including strong spirits, Just pick one that has some flavor and add it in the very start, like it's done here. Allow enough time for the alchool to evaporate before adding other liquids. You can do the same with risotto: try making risotto as usual using half a cup of beer instead of white wine and complete ith stock, butter and cheese: no other falvoring.

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