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What beer goes with tomato sauce.


read 3677 times • 24 replies • posted 1/16/2013 4:22:58 AM

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pinkie 457:10
Today amma make-a the sawse. Sugo alla bolognese. Pairing beer with tomato sauce is notoriously difficult. Any suggestions?
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Danko
Biere de garde or perhaps a less hop-forward APA (Red Seal etc).

Or this curve ball, which I believe would be a kickass pairing:

http://www.ratebeer.com/beer/mikkeller-blondeaux/173110/
1/16/2013 4:31:15 AM

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_angst_ 2556:31
Originally posted by pinkie
Today amma make-a the sawse. Sugo alla bolognese. Pairing beer with tomato sauce is notoriously difficult. Any suggestions?


Dry saison with brett.
1/16/2013 4:34:25 AM

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fiulijn 14290:516
I would like to point out that "tomato sauce" and "sugo alla bolognese" are not the same things

a tomato sauce should bring forward some acidity from the tomatoes (although some canned tomatoes sold around the world are horribly sweetened), and maybe the herbal touch from oregano or basil

the bolognese sauce is more rich in fat and proteins: it has a different flavor profile;
and if you use carrots and onions (I have to "learn" to use less carrots), it will be sweet too


Said so, I will let somebody else decide what goes best with it
Iím too flexible about pairings...
1/16/2013 4:36:36 AM

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pinkie 457:10
Originally posted by fiulijn
I would like to point out that "tomato sauce" and "sugo alla bolognese" are not the same things

a tomato sauce should bring forward some acidity from the tomatoes (although some canned tomatoes sold around the world are horribly sweetened), and maybe the herbal touch from oregano or basil

the bolognese sauce is more rich in fat and proteins: it has a different flavor profile;
and if you use carrots and onions (I have to "learn" to use less carrots), it will be sweet too


Said so, I will let somebody else decide what goes best with it
Iím too flexible about pairings...


Yes so right. I am using pancetta, beef (because the veal was too pricey) and sweet italian saussage. (onion and carrot of course)
1/16/2013 4:39:19 AM

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fiulijn 14290:516
Even before reading the Swedish replies above, I was expecting an answer about Saison (which I would consider for the tomato sauce); while I would have preferred a more robust and malty beer for the bolognese sauce, as suggested by Danko


But now, thinking again, I would suggest my go-to beer with anything: Schelkerla Mšrzen
1/16/2013 4:42:30 AM

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fiulijn 14290:516
Originally posted by pinkie
Originally posted by fiulijn
I would like to point out that "tomato sauce" and "sugo alla bolognese" are not the same things

a tomato sauce should bring forward some acidity from the tomatoes (although some canned tomatoes sold around the world are horribly sweetened), and maybe the herbal touch from oregano or basil

the bolognese sauce is more rich in fat and proteins: it has a different flavor profile;
and if you use carrots and onions (I have to "learn" to use less carrots), it will be sweet too


Said so, I will let somebody else decide what goes best with it
Iím too flexible about pairings...


Yes so right. I am using pancetta, beef (because the veal was too pricey) and sweet italian saussage. (onion and carrot of course)

First of all, Iím not a purist when it comes to recipes, usually.

Just for the sake of comment: this page in Italian (try to Google-translate it; I can help if it doesnít work) comes from a famous website
http://ricette.giallozafferano.it/Ragu-alla-bolognese.html
It seems to refer to "beef" and not "veal" (this should make you feel better ;-)
it mentions also that in 1982 some competent organization in Bologna registered the traditional recipe (no link provided; you can search).

At home we didnít use the pancetta and the sausage.
But I know that somebody uses a mix of 2/3 beef and 1/3 pork meat.
I also add garlic usually, and a pinch of allspice and some herbs (e.g. rosemary).
And donít forget the celery.


Do you think there is any difference in the final result, with the cooking time?
I usually simmer for very long
1/16/2013 4:53:44 AM

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pinkie 457:10
Oh I do indeed. In fact when the oil comes to the top cook, it some more. =) At least two hours if not longer. For a marinara quick is ok, but I also simmer that as well. I find that if I add the wine last it canít impart any bitterness from a long cooking time. So I braise in my stock.


1/16/2013 4:58:14 AM

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cgarvieuk 13911:150
Chelada

1/16/2013 4:59:05 AM

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pinkie 457:10
"It seems to refer to "beef" and not "veal" (this should make you feel better ;-)
it mentions also that in 1982 some competent organization in Bologna registered the traditional recipe (no link provided; you can search).

At home we didnít use the pancetta and the sausage.
But I know that somebody uses a mix of 2/3 beef and 1/3 pork meat.
I also add garlic usually, and a pinch of allspice and some herbs (e.g. rosemary)."


You know I forgot to say that the reason I donít prefer the beef is because veal and italian saussage both go with white wine but I feel like using the beef obligates me to use red. Thatís going to make it a little robust. The allspice is something I might try this time. With beef Iím going to stick to the parsley, marjoram, oregano and like that.


1/16/2013 5:18:25 AM

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pinkie 457:10
I went to the store today to pick up a wine that would bridge the gap between the beef and the sweet italian saussage. I came home with a bottle I have to tell you about. (just in case there are other cooks here=) Itís ridiculously cheap, rated 90, and itís from 70 year old Spanish vines. Itís a red granache so itís sweet. Itís called Evodia Altovinum. Itís ruby red, velvety smooth and supple like burgundy, has a slight smokiness and mineral quality from the 70 year old vines but it DOESNít have the tart ping of a cabernet or the grainy robust texture of a chianti riserva. OMG Iím drinking it now. Really good in the sauce.

=)

Mille grazie a tutti for the beer parings.
1/16/2013 2:01:30 PM

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