New Pasta Recipe

This modern twist on classic spaghetti Bolognese uses angel hair instead of spaghetti. The sauce can be made in advance and frozen, so before guests arrive all you'll have to do is defrost the sauce, cook the pasta and head for the wine - or beer - cellar.

Suggested beer pairing: Newcastle Brown Ale. This dish has sweet notes from the beef, acidic notes from the sauce and bready notes from the pasta. Newcastle Brown has all these elements.

Suggested wine pairing: Secco Bertani Valpolicella Ripasso. A happy northern Italian marriage: meaty Bolognese pasta and supple, plumy Valpolicella.

Serves 6

2 pounds angel hair pasta

2 pounds ground beef

1/4 cup butter

1 medium carrot, finely diced

1 large white onion, finely diced

2 celery stocks, finely diced

6 cloves garlic, minced

8 large tomatoes, diced

2 cups tomato juice

1/4 cup sugar

1/4 cup chopped fresh basil, thyme or oregano or 3 crumbled bay leaves

Salt and pepper to taste

Grated Parmesan cheese (optional)

In large saucepan, brown ground beef over medium heat. When thoroughly browned, discard fat and set aside. Using same pan, melt butter over high heat. Add carrot, onion and celery, and saute. When vegetables are soft, add garlic, and saute for 2-3 minutes. Turn heat down to medium, add tomatoes and let stew for about 45 minutes or until tomatoes start to break down. Stir frequently. Reduce heat to low and add tomato juice, sugar and herbs, and cook slowly for about six hours, stirring periodically. Add reserved meat to pot and add salt and pepper to taste.

Cook pasta just before serving by bringing water to a full boil in large stockpot. Add angel hair and stir gently to prevent noodles from sticking together. Drain when pasta is al dente, after about 3 minutes. Place pasta portions in six wide bowls and pour sauce over pasta.

Top with grated Parmesan, if desired, and serve immediately.