Beef, Mushroom, & Beer Bolognese Over Pasta Recipe

"Now, this is a play on the classic 'Bolognese,' definitely with a twist; but, it is really good. It does require a bit of chopping; but, nothing difficult ... and, you do need to let it simmer a good 45 minutes. Then, it is served over a nice thick pasta; I like pappardelle; but, you could also use a fettucine; or even penne. But pappardelle is widely available at most grocery stores these days; and, definitely available in Italian or specialty markets. Serve with a wedge salad (iceberg); and a good blue cheese or thousand island dressing. Keep it simple. This will serve 4 hearty servings."

Step by Step Method

Step 1

Base ... Add a little of the olive oil and bacon to a large heavy pot; and bring to medium heat. Then, saute the bacon slowly, until it begins to render it's fat; and starts to crisp up (3-4 minutes) - don't rush it. Next, add the mushrooms, onions, both peppers, carrots, celery; and, a bit more olive oil (only if the pan is dry). Cook another 3-4 minutes stirring often. Up to this point, DO NOT add any salt or pepper. If you add salt to mushrooms when you first start to cook them, they will sweat rather than brown. As the mushrooms begin to brown; season the vegetable mix with plenty of salt and pepper.

Step 2

Note: I use a semi sweet hot pepper. If using a jalapeno, use a small one; and, remove all the seeds and ribs. I like to use Piquillo or Datil which are hot, but sweet; and, they are very small. Or a FL spicy Red; but, use what is available. Every area seems to have their own varieties. Just go easy on the heat.

Step 3

Once the mushrooms start to brown, add in the beef, garlic, worcestershire sauce, a small pinch of red pepper flakes, a bit more salt and pepper - and stir until everything is well combined. Saute until the beef is golden brown, about 5 minutes. Try to NOT break up the meat too much as it cooks; but, continue to stir often. You want to keep a coarse texture with the meat.

Step 4

Sauce ... Add the beer, half of the beef broth, tomatoes, oregano, fresh basil, another small pinch of salt and pepper; and stir until combined. Bring to medium high heat - just under a boil; then, reduce to medium low heat. One note regarding the Tomatoes: I usually just breakup the tomatoes in my hand as I add them to the pot. But, you can also use a potato masher, fork, or even kitchen shears. Just break them up, prior to adding to the pot.

Step 5

Cook ... Simmer uncovered, for 45 minutes on medium low heat. If the sauce is a bit thick for your preference; add the remainder of the beef broth; or even a little water. Personally, I like a nice thick sauce. And, don't forget to season as the sauce cooks - you may want a bit more salt or pepper.

Step 6

Pasta ... Now, the pasta doesn't take too long; so, just prep your pasta, and cook right before your sauce is done. Make sure to cook the pasta in plenty of salted water. I prefer pappardelle; but, you can use your favorite type. Drain and add directly to the meat sauce.

Step 7

Finish, Serve, and ENJOY! ... Finish with the fresh parsley, toss and done. Transfer to a serving bowl - add a little extra basil, a drizzle of olive oil; and, cheese if you want. It is a very rich and decadent pasta dish. Perfect cold weather food. Serve with a basic wedge salad. It's even better the next day too! A perfect Sunday or Weekend dinner.