OnTap Magazine

INGREDIENTS 1 Can Whole tomatoes Fresh Rosemary Mixed Herbs 1 Can Red Ale Draught Garlic 500g Minced Meat 1 Large Carrot 1 Onion Chopped Oil Salt to taste 1 Cube Tomato & Onion Stock 1 Cube Oxtail Stock 1/2 Can Red Ale Draught Honey Spaghetti Step 1 For the sauce, blend together your tomatoes, rosemary, garlic, mixed herbs, and Red Ale. Bring to a simmer and let it cook for at least 40 minutes. Step 2 Sautee the onions in a bit of oil and with salt, let the onions caramelise, then deglaze the onions with Red Ale. Add the carrots and a bit more of the Red Ale to cook the onions and carrots. Step 3 Whilst these are cooking, brown the mince then add it to your onions and carrots, let it cook for a few minutes before adding your Red Ale sauce. Step 4 Toss in the freshly cooked spaghetti and serve with a bit of honey and a Red Ale Draught. METHOD S  hackleton’s Red Ale is an easy-drinking beer that pairs well with a hearty dish due to its mild maltiness, which compliments your meaty flavours without overpowering it. I found that fresh rosemary also brings out the flavour and aroma of the beer, while the beer neutralises the acidity of the tomatoes. For this particular recipe I add a dash of honey to the sauce before serving, but should you substitute the beer for a sweeter ale, you can skip this step. TASTE TEST A hearty meal with complex flavours, great aroma, and a slight twist on one of your favourite comfort meals, enhancing the complexity of the sauce. I would definitely make this recipe again and would also try it with other beers in the mix. And make sure you pick up enough beer to accompany the dish. ontapmag.co.za | Autumn 2024 | 41