Bolognese sauce with Don de Dieu beer

Name: Bolognese sauce with Don de Dieu beer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 cups
Cuisine: Québécoise
Ingredients: 1 medium Spanish onion, finely chopped; 4 garlic cloves, finely chopped; Olive oil; 2 large carrots, diced; 450 g (1 lb / 16 oz) ground pork; 2 Italian chorizo-flavoured sausages, cut into pieces; ½ cup (125 ml) Don de Dieu beer from Unibroue (or another strong Belgian-style blonde ale); 1 can (398 ml / 14 oz) Hunt’s tomato sauce with onions and herbs; 1 can (156 ml / 5.5 oz) herb tomato paste; 1 pinch ground nutmeg; 1 pinch crushed hot pepper flakes; 110 g (½ punnet / 4 oz) white mushrooms, halved; ¼ cup (60 ml) 15% cooking cream; ½ cup (125 ml) freshly grated parmesan; Salt and ground pepper

Preparation 15 min
Cooking 25 min
Servings 10 cups
Freezing Absolutely

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Ingredients

1 medium Spanish onion, finely chopped
4 garlic cloves, finely chopped
Olive oil
2 large carrots, diced
450 g (1 lb / 16 oz) ground pork
2 Italian chorizo-flavoured sausages, cut into pieces
½ cup (125 ml) Don de Dieu beer from Unibroue (or another strong Belgian-style blonde ale)
1 can (398 ml / 14 oz) Hunt’s tomato sauce with onions and herbs
1 can (156 ml / 5.5 oz) herb tomato paste
1 pinch ground nutmeg
1 pinch crushed hot pepper flakes
110 g (½ punnet / 4 oz) white mushrooms, halved
¼ cup (60 ml) 15% cooking cream
½ cup (125 ml) freshly grated parmesan
Salt and ground pepper

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Preparation

In a large pot over medium heat, sauté the onion, garlic and carrots in a drizzle of olive oil. Cook for 7 to 8 minutes, stirring frequently, until the vegetables are tender. Season with salt and pepper.
Add the ground pork and sausages. Cook for 6 to 7 minutes, breaking the meat into small pieces, until lightly pink. Drain the fat.
Deglaze with the Don de Dieu beer. Season with salt and pepper and stir well.
Add the tomato sauce, tomato paste, nutmeg, hot pepper flakes and mushrooms. Stir well and simmer for 10 minutes.
Add the parmesan and cream. Stir well and cook for 2 more minutes.
Serve over fresh tagliatelle or pappardelle. For a perfect coating, finish the pasta directly in a hot pan with the sauce and ¼ cup (60 ml) of pasta cooking water — toss until every strand is glossy and well coated.