Regan’s famous spaghetti paired with 509 or BDG

*Originally written by Regan Rinker who quit

Spaghetti Blog

My mom helped me develop this recipe years ago, and since then I have added multiple ingredients, taken away others, and adapted the flavors into a rich and robust pasta sauce that can be tweaked to your individual likings. This recipe is delicious and complex and sure to warm up your mouth and soul (well most souls anyway). To top it all off, It pairs quite well with the Beire De Garde because of the herbal tomato notes in the sauce, or the 509, because of some of the light sweetness the sauce imparts and the way the 509 mellows and integrates with the flavors. Bring in a receipt showing you purchased some of these ingredients and you’ll get a $6 growler fill or a $3 22 oz bottle of the beer of your choice, so you can create the pairing at home.

Ingredients:

6 cloves crushed garlic
2 shallots minced
10 sliced, sauteed mushrooms
Sautee all the above in 3 tablespoons olive oil

Remove and set aside above ingredients
In same pan, add 1lb Italian Sausage and 1 lb lean ground beef
Brown in pan until no pink shows in center, dicing up in small pieces
Add garlic, mushroom, shallot mixture back to meat in pan

Over medium heat- add the following
1 can Organic Tomato Paste
2 cans stewed tomatoes
1 can Hunt’s Roasted Garlic Sauce
Or instead of the above, add your own canned tomato sauce like I do, with fresh roasted garlic, peppers, and peeled stewed tomatoes and herbs. If you don’t have that, a mixture of the top 3 works perfectly.
½ cup robust red wine, like Shiraz
½ cup Brown sugar
1 Bay leaf
2 Tablespoons fresh chopped basil
1 teaspoons crushed red pepper flakes
1 tsp salt
1 tsp fresh ground pepper
1 tsp dried Italian Herb mixture
1 tsp sweet basil, dried
If too thick, a little water to thin out sauce

Let this mixture sit and simmer for about 45 minutes in large dutch oven, add extra garlic salt, pepper, chilli flakes or red wine to get sauce to your liking, tasting as you go.

Cook Spaghetti noodles and toast up some baguette brushed with olive oil and fresh garlic under the broiler to sop up extra sauce. Grate some fresh parmesan cheese over pasta and Voila (it’s much more impressive when I say that), you’re meal is ready, and a bomb as* one at that.

In my house, this meal lasts about 1 day or less. We eat some that night then Alex takes the rest to work whether I like it or not. Sometimes though, I accidentally eat half of it before I am even done through what I call “taste testing” so I can’t judge, and if Natalia comes over, she sneaks bites when I am not looking.

Enjoy.

Regan

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