Venison Ragu

Name: Venison Ragu
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter; 1 cup minced onion; 1 cup minced carrot; 1 cup minced celery; 2 pounds ground venison, (or other meat); 1 ounce dried porcini, (reconstituted in 1 cup hot water and chopped); 1 six- ounce can tomato paste; 1 cup venison stock, (beef broth or water); 1 cup red wine; 1 cup milk; 1/2 nutmeg, (grated or 1/2 teaspoon ground nutmeg); Salt and black pepper to taste; Pasta ((tagliatelle, penne, etc)); Grated cheese for garnish

Instructions

Prep:20minCook:3h

This is a classic bolognese sauce geared toward venison. It takes a while to come together, but it will keep in the fridge a week, freezes well and can be pressure canned.

Updated at: Tue, 19 Nov 2024 21:35:30 GMT