Today, I’m going to offer two different spaghetti sauce recipes, one from scratch and one “semi” homemade. Both will use beer as a primary ingredient.

Spaghetti sauce

Spaghetti sauce

This first recipe is one my father made for us whenever he was in the mood for spaghetti.
Ingredients:
Butter or olive oil
1 medium onion, sliced
1 clove garlic, minced
1 pound ground beef
2 teaspoons salt
2 15 oz cans of tomato sauce
2 6 oz cans tomato paste
1 1/2 cups of beer
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
2 teaspoons oregano
1 teaspoon basil

In large skillet or kettle, cook onions in butter or olive oil until transparent. Add minced garlic and ground beef and cook until meat loses the red color. Mix in remaining ingredients. Cover and simmer sauce approximately one hour.

Simple and quick.

I have made the above a few times over the years but one of the primary things I have learned about cooking most anything is that I have to experiment to get things to my taste. The following is what I am more likely to make for myself. (and yes, I cheat – which is why I call this “semi” homemade.)
Ingredients:
1 jar Newman’s Own Sockarooni Pasta Sauce
3/4 to 1 lb ground beef (I prefer 90/10)
1 can beer
1 slice onion, chopped
minced garlic

Brown the ground beef then drain it. Put browned beef in small kettle. Add jar of Sockarooni, beer, onion, and garlic. Bring to simmer and cover. Stir occasionally. Simmer for 3 to 4 hours until all ingredients are well integrated.

For both sauces, ladle over individual plates of spaghetti and serve with garlic bread and a side green salad.

I do prefer the second recipe for myself as it winds up being a heavy meat sauce. The beer cooks down in both and adds flavor. As always, this is to my taste and you need to experiment to find where your choices lie. I do like the Newman’s Own Sockarooni but just about any store bought jar of pasta sauce works for this.

And because I can:


Photo from erin.kkr licensed under Creative Commons