An American pale ale helps to cut the sweetness of a tomato sauce made with canned tomatoes. Usually, I’ll use a touch of vinegar, but a good APA does the same thing. The point isn’t to up the acidity as much as to counter the sweetness and provide balance. If you prefer meat in your Bolognese, you can easily substitute pork or beef for the mushrooms. As good as this sauce is straight out of the pot, it’s even better the next day.
Active preparation time: 25 minutes
Total time: 75 minutes
Serves: 6–8
½ cup (118 ml) olive oil
1 cup yellow onions, diced
¼ cup garlic, minced
1 cup carrots, diced
8 oz (227 g) cremini mushrooms, sliced
8 oz (227 g) portobello mushrooms, gills removed and diced
4 Tbs tomato paste
56 oz (1.6 kg) crushed tomatoes, canned
3 Tbs parsley, chopped fine
2 sprigs rosemary
1½ cup (355 ml) Southern Tier Live
1 Tbs salt
3 lb (1.4 kg) spaghetti, cooked
Parmesan to garnish
In a large heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, and carrots and cook until the onions begin to turn translucent. Add the cremini and portobello mushrooms and cook for 3 minutes, or until the mushrooms begin to release their liquid. Add the remaining ingredients, except the spaghetti and Parmesan, cover, and cook over low heat for 45 minutes.
Toss the sauce with the spaghetti, garnish with the Parmesan, and serve.
Beer Suggestions: Pair with the remaining Southern Tier Live (Lakewood, New York). Firestone Walker Pale 31 (Paso Robles, California) and Uinta WYLD Extra Pale Ale (Salt Lake City, Utah) are also good choices.
PHOTO: CHRISTOPHER CINA