Ale Lamb Bolognese with Pappardelle and Beer Glazed Carrots
You won't believe the beautiful flavors an amber ale can impart on this sauce until you make it. Serve with al dente pappardelle and pair with the same beer.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 4 servings
- 1 lb ground lamb
- 1/2 lb pappardelle
- 1 small yellow onion diced
- 1 medium carrot diced very small
- 1 amber or other ale with dry finish and low IBU i.e. not bitter
- 1 garlic clove peeled
- 1/4 cup dry mushrooms
- 1/2 cup good quality tomato sauce
- 1/4 cup water
- 2 tbsp butter
- 1/4 cup Parmesan grated plus more for garnish
- pinch of salt
- pinch of pepper
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 fresh rosemary sprig
Put the thyme, bay leaf, rosemary and garlic in the middle of a piece of cheesecloth and make an herb sachet using kitchen string.
Heat a dutch oven or a heavy bottomed deep pan over medium-high heat.
Melt 1 tbsp of the butter and cook the ground lamb, making sure it is browned all over.
Add the onion and carrot, stir well and cook until they begin to get soft.
Add the beer and scrape any brown bits from the bottom of the pan.
Bring to boil and add the water.
Add the herb sachet.
Add the mushrooms and tomato sauce.
Season with salt and pepper.
Stir well and cover.
Let simmer over medium-low heat for about 1 hour, checking once in a while to stir.
In about an hour, cook pasta in pot of salted water.
When ready (7 min for al dente), strain, reserving some of the water.
Remove the herb sachet form the sauce, add the Parmesan and other 1 tbsp butter and stir. If too thick, add a little bit of the reserved pasta water and stir until nice and creamy.
Add pasta to sauce and stir well.