• 1 pound ground meat
  • 1 can (small) Ragu with mushrooms
  • 1 bottle any kind of beer
  • salt and pepper
  • 1/2 onion, chopped
  • McCormik Italian Herbs, to your taste
  • Olive oil


Fry the onion in the olive oil, until it is transparent. Add the meat, with salt and pepper, and fry it until it is dry. Then, add the ragu sauce, the herbs and the beer. Let it simmer at low heat for about 30 to 45 minutes.

Pour this meat salsa over cooked spaghetti and serve with grated parmesan cheese and bread with garlic butter

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Submitted 6/13/05.
Source: My Files
Submitted By: Patricia Morales
Spaghetti Boloqesa