RED ALE SPAGHETTI BOLOGNESE

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

Method

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.