Try this Venison Bolognese Sauce recipe, or contribute your own.
Suggest a better descriptionSource: Buck, Buck, Moose
Heat the butter over medium high heat in a large, heavy pot like a Dutch oven. Add the onion, celery, and carrots and cook gently for 5 to 8 minutes, stirring often. Do not brown them. Sprinkle a little salt over the veggies as they cook.
When the veggies are soft, stir in the chopped mushrooms and tomato past and allow everything to cook for 3 to 4 minutes, again, stirring often. When the tomato paste begins to turn the color of brick, add the ground meat, the mushroom soaking water, and the broth, bring to a simmer.
Allow this to cook down over medium low heat. Take your time here and resist the urge to do this over higher heat. Stir from time to time. When the liquid has mostly evaporated, add the wine and repeat the process. When that has mostly evaporated, add the milk, nutmeg, and black pepper and stir well. Bring back to a summer and add salt to taste. Let this cook until it is the consistency you want.
When you add the milk to the sauce, bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Once the Bolognese sauce has thickened, add the pasta and cook until it is al dente.
To serve, put the pasta in a large bowl and add a healthy ladle of sauce. Toss to combine. Give everyone their portion, then top with a small ladle's worth of sauce. Grate cheese over the top and serve.
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Serving Size: 1 Serving (1214g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1588 | ||
Calories from Fat: 783 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87g | 116 % | |
Saturated Fat 51.8g | 259 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 333.8mg | 103 % | |
Sodium 1160.8mg | 40 % | |
Potassium 3389.9mg | 89 % | |
Total Carbohydrate 108.7g | 32 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 107.3g | ||
Protein 95.8g | 137 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1588
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