Fettuccine With Porter Beer Meat Ragu Recipe

Ingredients

1 pound bulk Italian sausage1/2 cup chopped sweet onion1/2 cup chopped carrot1/3 cup chopped celery1/3 cup chopped sweet red pepper2 garlic cloves, minced1 can (28 ounces) crushed tomatoes, undrained1 bottle (12 ounces) porter beer1 cup sliced fresh mushrooms2 tablespoons sliced green olives with pimientos1 tablespoon capers, drained2 bay leaves2 teaspoons dried basil1/2 teaspoon caraway seeds1/2 teaspoon pepper12 ounces uncooked fettuccine

Preparation

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.

Add onion, carrot, celery and red pepper; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomatoes, beer, mushrooms, olives, capers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally. Remove bay leaves.

Cook fettuccine according to package directions; drain. Serve with sausage mixture.