sliced bacon, about 8 slices
2 227-g pkgs
sliced button or cremini mushrooms, or a mix
sweet bell peppers, preferably different colours
2 796-mL cans
maple syrup, or brown sugar
garlic cloves, minced
ground black pepper
- Slice bacon into thin strips, then place in a large saucepan set over medium heat. Stir occasionally until crisp, 6 to 8 minutes. Meanwhile, finely chop onions.
- When bacon is crispy, add mushrooms. Stir often until they start to soften, 4 to 6 minutes. Then stir in onions. Pour in beer. Scrape up and stir in any brown bits from pan bottom. Increase heat to high. Boil, stirring occasionally, to develop flavour, 5 minutes.
- Meanwhile, chop peppers and carrots. Stir tomatoes into beer mixture. Using a potato masher or wooden spoon, gently crush tomatoes. Then stir in peppers, carrots, tomato paste, maple syrup, garlic, seasonings and bay leaves.
- Bring to a boil, then reduce heat to medium-low. Simmer, uncovered and stirring often, until sauce is thickened, 25 to 30 minutes. Discard bay leaves. Toss with cooked spaghetti. Sauce will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months. Defrost and reheat sauce in microwave. Or place frozen sauce in a saucepan with a little water. Heat over medium, stirring often.
Protein 5.8 g
Carbohydrates 22.5 g
Fat 8.8 g
Fibre 4.2 g
Sodium 491 mg