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Fettuccine with Porter Beer Meat Ragu

Total Time

Prep: 15 min. Cook: 1 hour 20 min.


6 servings

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


  • 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.

Nutrition Facts

1 cup fettuccine with 3/4 cup meat sauce: 469 calories, 19g fat (6g saturated fat), 41mg cholesterol, 813mg sodium, 56g carbohydrate (11g sugars, 6g fiber), 19g protein.

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