Pasta Sauce With Beer

I’ve posted my method of doctoring jarred pasta sauce, with additional herbs and seasonings and, well, stuff; to make it my own.

Now, I’ve made a couple of simple adjustments and, in my not-so-humble opinion, the sauce is even better.

The difference?

Beer! Well, beer and a bunch of those herbs and spices and seasonings and stuff.

•Meats – for this batch, I used a leftover grilled pork chop, a bit of strip steak, some cubed pork belly, and this no-carb cheeseburger casserole that I tried. It was much better in the sauce
•Veggies – here I used some fire roasted yellow peppers and a diced sweet onion
•2 tbsp olive oil
•2 tbsp butter
•1 (24 oz) jar sauce
•1 can (14-1/2 oz) diced tomatoes
•12 oz lower sodium veggie juice
•12 oz beer
•6 oz water
•1/2 cup sliced ripe olives
•2 tbsp Sherry Peppers Sauce*
•2 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/2 cup sliced ripe olives
•1/2 tsp onion powder
•1/2 tsp garlic powder
•1/2 tsp dried oregano
•1/2 tsp dried basil
•1/2 tsp dried parsley
•1/2 tsp red chili flakes
•1/2 tsp sweet Hungarian paprika
•1/2 tsp curry powder
•1/2 tsp sea salt
•1/2 tsp Aleppo pepper
•1 tsp black pepper
•1 tbsp sugar
•1 bay leaf
•2 tbsp sherry
•1 tbsp sherry vinegar
•2 tbsp Parmesan cheese

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Melt the butter with the olive oil in a large pot, then add the veggies and cook for five minutes. Add the cubed and/or crumbled meats and continue to cook, stirring often, until any cooking liquids have evaporated and the meats are crispity in parts.

Stir in the remaining ingredients, except for the sherry vinegar and the cheese, and simmer, stirring often, for about 90 minutes.

Stir in the sherry vinegar and the cheese, then serve over your fave pasta.


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