Beer Spaghetti Food

BEER CHEESE PASTA SAUCE

Steps:

• In a small pan, melt butter for about 2 minutes. Don't let it brown. Add in flour to form a roux.
• In a medium sized sauce pan, over medium heat, heat half & half, Cheez Whiz, beer and beef broth, stirring constantly. When sauce reaches approximately 140 degrees F. add the roux. Continue cooking, stirring constantly until sauce reaches 160 degrees F. Don't let it come to a boil, you don't want it to curdle.
• Serve immediately over prepared pasta, topped with bacon if desired.

SPAGHETTI WITH BACON AND BEEF SAUCE

Steps:

• Heat a drizzle of EVOO in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Add 2 turns of the pan of EVOO. Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon. Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper. Cook, stirring frequently, for 10 minutes. Add the wine and deglaze the pan, scraping up the browned bits from the bottom. Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. Simmer until thickened.
• Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta. Add the cooking liquid and the pasta to the sauce and toss to combine.
• Serve the pasta topped with cheese and parsley.
• Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator. Reheat over medium heat.

BEER SPAGHETTI

Steps:

• Brown hamburger. Drain. Make pasta according to directions. Stir in ketchup, beer and any additionals you would like to add. Bring to a boil and simmer until sauce thickens, about 20 minutes. Pour over cooked noodles and serve.