Manly Marzetti

• 1/2 lb bow tie pasta or 1/2 lb elbow macaroni
• 1 lb Italian sausage
• 24 ounces beer
• 1 1/2 tablespoons olive oil
• 1 large sweet onion (peeled and chopped)
• 3 large garlic cloves (minced)
• 1/2 lb baby portabella mushrooms (wiped clean and thinly sliced)
• 1 lb extra lean ground beef (or ground venison)
• 1 3/4 cups low-sodium tomato sauce
• 3/4 lb monterey jack pepper cheese (coarsely shredded)

1. Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
2. Peel Italian sausage and simmer in 24 ounces of beer for 10 minutes or until cooked through. Drain. Slice into 1/8" slices.
3. Preheat oven to 350 degrees Fahrenheit.
4. Lightly grease 11 x 7 x 2-inch baking dish (or 8x8-inch pan) and set aside.
5. Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
6. Add onion and garlic. Stir-fry until limp, about 3 minutes.
7. Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
8. Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
9. I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
10. Off heat, mix in tomato sauce, Italian sausage slices and all but 1 cup cheese.
11. Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
12. Scatter remaining 1 cup cheese on top. (Add grated parmesan cheese if more is needed.).
13. Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.

pasta, italian sausage, beer, olive oil, sweet onion, garlic, baby portabella mushrooms, extra lean ground beef, tomato sauce, monterey jack pepper cheese

Taken from www.food.com/recipe/manly-marzetti-292635 (may not work)