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Venison Bolognese

Ingredients

Instructions

  • 1. In a large Dutch oven (like a porcelain coated cast iron), heat the olive oils and butter over medium heat.
  • 2. ADd the onions, celery, carrots, and Wild Cheff Roasted Garlic and sweat over medium heat until the vegetables are translucent and soft but not browned.
  • 3. Add the venison, pork, pancetta, and WC Sicilian Spice Blend, and then stir into the vegetables.
  • 4. Cook the meat over high heat, stirring to keep the meat from sticking together until browned.
  • 5. Be sure to break the meat up while it is cooking so it does not clump. You want the meat well broken down.
  • 6. Add the marinara, tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1-1/2 hours. Now season with sea salt and pepper to taste, and remove from the heat.
  • 7. When ready to eat, take cooked pasta and add to a large saucepan with some Bolognese, and toss so that the pasta is evenly coated by the sauce.
  • 8. Serve with warmed crusty bread.

Instructions

  • 1. In a large Dutch oven (like a porcelain coated cast iron), heat the olive oils and butter over medium heat.
  • 2. ADd the onions, celery, carrots, and Wild Cheff Roasted Garlic and sweat over medium heat until the vegetables are translucent and soft but not browned.
  • 3. Add the venison, pork, pancetta, and WC Sicilian Spice Blend, and then stir into the vegetables.
  • 4. Cook the meat over high heat, stirring to keep the meat from sticking together until browned.
  • 5. Be sure to break the meat up while it is cooking so it does not clump. You want the meat well broken down.
  • 6. Add the marinara, tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1-1/2 hours. Now season with sea salt and pepper to taste, and remove from the heat.
  • 7. When ready to eat, take cooked pasta and add to a large saucepan with some Bolognese, and toss so that the pasta is evenly coated by the sauce.
  • 8. Serve with warmed crusty bread.

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