Fettuccine With Porter Beer Meat Ragu

• 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.

italian sausage, sweet onion, carrot, celery, sweet red pepper, garlic, tomatoes, porter, mushrooms, pimientos, capers, bay leaves, basil, caraway seeds, pepper, fettuccine

Taken from www.tasteofhome.com/recipes/fettuccine-with-porter-beer-meat-ragu/ (may not work)