Venison Bolognese is a tasty take on a traditional Italian dish. The hearty sauce is made from lean and rich venison meat. When you mix aromatic vegetables, herbs, and red wine, you get a tasty sauce that goes great with your favorite pasta.
Ingredients: 1 lb ground venison. 1 onion, finely chopped. 2 cloves garlic, minced. 2 carrots, finely chopped. 2 stalks celery, finely chopped. 1 can 28 oz crushed tomatoes. 1/2 cup red wine. 1/4 cup tomato paste. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 12 oz pasta such as spaghetti or fettuccine. Grated Parmesan cheese for serving.
Instructions: In a large skillet, cook ground venison over medium heat until browned. Remove excess fat. Add onions and garlic to the skillet, cook until softened. Add carrots and celery, cook until vegetables are tender. Stir in crushed tomatoes, red wine, tomato paste, oregano, basil, thyme, salt, and pepper. Simmer uncovered for 30-40 minutes, stirring occasionally, until sauce thickens. While the sauce is simmering, cook pasta according to package instructions until al dente. Drain. Serve the venison Bolognese over cooked pasta, topped with grated Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 40 minutes
Mohawk Regional Teacher Center
