Fettuccine with Porter Beer Meat Ragu Recipe

Fettuccine with Porter Beer Meat Ragu Recipe
Fettuccine with Porter Beer Meat Ragu Recipe photo by Taste of Home
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Fettuccine with Porter Beer Meat Ragu Recipe

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One of my hobbies is making beer. I have always loved cooking and try to combine the two as often as possible.—David Buzek, El Campo, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 20 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped carrot
  • 1/3 cup chopped celery
  • 1/3 cup chopped sweet red pepper
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 bottle (12 ounces) porter beer
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons sliced green olives with pimientos
  • 1 tablespoon capers, drained
  • 2 bay leaves
  • 2 teaspoons dried basil
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon pepper
  • 12 ounces uncooked fettuccine

Directions

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. Yield: 6 servings.
Originally published as Fettuccine with Porter Beer Meat Ragu in TasteofHome.com 2017

  • 1 pound bulk Italian sausage
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped carrot
  • 1/3 cup chopped celery
  • 1/3 cup chopped sweet red pepper
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 bottle (12 ounces) porter beer
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons sliced green olives with pimientos
  • 1 tablespoon capers, drained
  • 2 bay leaves
  • 2 teaspoons dried basil
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon pepper
  • 12 ounces uncooked fettuccine
  1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
  2. 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.
  3. Cook fettuccine according to package directions; drain. Serve with sausage mixture. Yield: 6 servings.
Originally published as Fettuccine with Porter Beer Meat Ragu in TasteofHome.com 2017

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