Manly Marzetti - cooking recipe

Ingredients

1/2 lb bow tie pasta or 1/2 lb elbow macaroni
1 lb Italian sausage
24 ounces beer
1 1/2 tablespoons olive oil
1 large sweet onion (peeled and chopped)
3 large garlic cloves (minced)
1/2 lb baby portabella mushrooms (wiped clean and thinly sliced)
1 lb extra lean ground beef (or ground venison)
1 3/4 cups low-sodium tomato sauce
3/4 lb monterey jack pepper cheese (coarsely shredded)

Preparation

Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
Peel Italian sausage and simmer in 24 ounces of beer for 10 minutes or until cooked through. Drain. Slice into 1/8\" slices.
Preheat oven to 350 degrees Fahrenheit.
Lightly grease 11 x 7 x 2-inch baking dish (or 8x8-inch pan) and set aside.
Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
Add onion and garlic. Stir-fry until limp, about 3 minutes.
Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
Off heat, mix in tomato sauce, Italian sausage slices and all but 1 cup cheese.
Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
Scatter remaining 1 cup cheese on top. (Add grated parmesan cheese if more is needed.).
Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.