Back before I met the mister, my idea of making pasta sauce was opening up a jar of Prego, pouring some into a bowl, placing a paper towel on top (ya know… to avoid the splattering), and popping it in the microwave for a minute or so. No lie. And hey, if you do that too, no shame. We don’t always have time to make fresh pasta sauce and with all the different flavors store brands now offer, it’s not quite as bland an experience as that once was.
BUT, if you do have the time, I highly encourage you to try it out. Nothing will ever beat the flavor of fresh pasta sauce. Once you’ve got the basics, you get to have a lot of fun experimenting with different flavors. This is actually totally and completely the Mister’s creation. I just took the pictures and typed it up for us to remember since it was so so so delicious. I mean… he did combine two favorites: bacon and beer. You really can’t go wrong here.
- 4 slices of bacon, cut into small pieces
- 1 medium onion, diced
- 1/2 can of a rich malty beer (we used Brewer’s Art Resurrection Ale)
- 3 cloves garlic, roasted and mashed into a paste
- 3 Tbsp tomato paste
- 1 can of diced tomatoes
- 1 Tbsp paprika
- 1 Tbsp lemon juice
- 1 tsp Worcestershire
- 1/4 – 1/2 c. heavy cream
- pinches each of oregano and thyme (if you have it on hand)
- salt and pepper to taste
- Cook bacon in medium saucepan over medium-low to medium heat until almost crispy (you don’t want to scorch the bacon, but slowly render the fat and crisp it).
- Add diced onion and cook until slightly translucent. You shouldn’t need to add any oil if you got enough fat from the bacon, but an extra Tbsp of olive oil here wouldn’t ruin anything if you find that it’s needed. Add the garlic paste and mix well. Note: I find the garlic tends to burn some if you add it at the same time as the onions, so I try and add it near the end when I’m about to add liquid.
- Then add the half a can of beer. Deglaze the pan just like you would with wine to get all the cooked on bacon deliciousness from the pan.
- Let that cook down mostly, then add the tomato paste and diced tomatoes.
- Mix in the paprika, Worcestershire, lemon juice, oregano, and thyme. Note: If you don’t have oregano on hand, then a dash of Italian seasoning would be fine.
- Season with salt and pepper (go a little more heavy handed than usual with the pepper).
- Once that’s cooked down some, reduce heat to low and stir in the heavy cream.
All that’s left to do is to toss in about 1/2 lbs cooked pasta and enjoy!