Super-Chunky, Beer-Infused Pasta Sauce 

“Are we adding 3 cans of beer?!” – wife

“No. One is for me!” – Husband

We are celebrating 4th of July with Daniel’s recipe creation – super chunky, beer pasta sauce! The alcohol will evaporate away during cooking, so eat as much as you want!


  • 2 patties of ground beef
  • 2 cans light beer
  • 1 can stewed tomato
  • 1 small can tomato paste
  • 1 yellow onion, cubed
  • 1 green pepper, cubed
  • 2 King oyster mushrooms, cubed
  • 1 whole garlic, minced
  • 2 slices ginger
  • 1 tsp white pepper powder
  • 4 tbsp olive oil
  • 2 tbsp cumin
  • 1 tbsp ground annatto (optional)
  • Cheese


Step 1. Add 3-4 tbsp olive oil, a pinch of salt, garlic, and ginger, and heat on high until fragrant (~1 min).

Step 2. Add ground beef and separate with spatula as it cooks. Add white pepper powder and cumin. Cook for ~ 8 min until beef is brown, almost burnt.

Step 3. Add stewed tomatoes, tomato paste and beer. Simmer for another 3-4 minutes.

Step 4. Add onions, and simmer for 7-10 minutes. Add king oyster mushrooms.

Step 5. Simmer until sauce thickens to your liking (another 15-20 min for us). Add green bell peppers in the last 10 minutes.


“Cook it until it [the sauce] becomes muddy!” – Husband

Step 6. Serve with pasta of choice. We like macaroni, because the meat sauce gets trapped inside! Add some cheese for extra flavor.


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