I am always looking for ways to get more variety into my diet. When it comes to pasta the options are truly endless. In the summer I love sauces bursting with ripe juicy tomatoes and basil. In the fall months I crave more rich cozy flavors like this slow cooked bolognese. It tastes like it’s been simmering all day but actually comes together pretty quickly. I swap out fresh basil for heartier herbs like sage and rosemary. Red wine gives it a deeper flavor and milk and cheese add a creaminess. I add a dash of nutmeg for some warning spice. You can play around with what protein you use for this. We have been loving incorporating more game meats. Here, I am using a combo of Elk and Wild Boar. Venison would work wonderfully. And if game meat is not your thing, use ground beef!
Notes:
The sauce can be made ahead and reheated. I love making a big batch on Sundays for busier weeknights.
Play around for what meat you use! Elk, Boar, Bison, Venison are all delicious game meats. You can also do a combo for beef + pork for a more traditional bolognese.
Wild Game Bolognese
Description
I am always looking for ways to get more variety into my diet. When it comes to pasta the options are truly endless. In the summer I love sauces bursting with ripe juicy tomatoes and basil. In the fall months I crave more rich cozy flavors like this slow cooked bolognese. It tastes like it’s been simmering all day but actually comes together pretty quickly. I swap out fresh basil for heartier herbs like sage and rosemary. Red wine gives it a deeper flavor and milk and cheese add a creaminess. I add a dash of nutmeg for some warning spice. You can play around with what protein you use for this. We have been loving incorporating more game meats. Here, I am using a combo of Elk and Wild Boar. Venison would work wonderfully. And if game meat is not your thing, use ground beef!
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 carrot, diced small
4 cloves of garlic chopped
1 lb ground elk
1/2 lb ground boar
2 tablespoons tomato paste
2 sprigs of rosemay
3 sprigs of sage
1 bay leaf
1 teaspoon salt or more!
pinch of red pepper flakes
1 cup red wine
1 28 oz jar crushed tomatoes
1 cup milk
1/8 tsp nutmeg (optional)
parmesan or raw cheddar
Instructions
1. In a dutch oven heat the olive oil. Sauce the onions and carrots until slightly softened, about 7 minutes. Add the garlic and cook for another 2 minutes. Add the meat and cook until lightly browned and no longer pink inside. Add the tomato paste and a large pinch of salt and cook for another minute or two. Add the wine, cook for about 5 minutes then add the tomatoes, herbs. bay leaf. Simmer uncovered for 1 hour add the milk and cook for another 20 minutes or so. Turn of the sauce and allow to rest while you make the pasta.
2. Prepare the pasta according to direction. I like to cook it one minute shy and then toss with the sauce and pasta water to cook for another minute.
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