The only difference between traditional Bolognese and Venison Bolognese, is that we used ground venison. Bolognese works well with any pasta. We used spaghetti and added blistered cherry tomaotes
- 1 package spaghetti pasta
- 1 medium white onion diced
- 1 medium carrot diced
- 2 cloves garlic minced
- 2 cups Venison stock
- 2 sprigs of rosemary and thyme
- 1 teaspoon chili flakes
- 1 pound ground venison
- 1 stalk celery diced
- 2 minced shallots
- 4 cups tomato sauce
- 1 cup white wine
- salt & pepper to taste
- oil for sautéing
To Finish the Pasta:
- 2 tablespoons of unsalted butter
- 1/4 cup fresh grated parmesan cheese
- 4 sprigs of fresh basil chopped
- Salt to taste
Heat a large, heavy pot over high heat.
Add the olive oil, ground venison, salt, and pepper and cook, stirring with a wooden spoon, until the meat is browned.
Add the onion, carrot, celery, garlic, and chili flakes and cook, stirring occasionally, for 2 minutes. Add the stock, white wine, tomato sauce, rosemary, and thyme. Reduce the heat to medium-low and simmer, uncovered, until the sauce has thickened, 45 to 60 minutes.
Remove the sauce from the heat, discard the thyme and rosemary stems, and keep warm while you cook the pasta.
In a separate large pot of boiling salted water, cook the pasta until al dente. The pasta will continue to cook when tossed in the sauce, so do not overcook it.
Drain the pasta, return it to the pot, and toss with 2 ladlefuls of sauce, the butter, basil, and Parmesan.
Serve in warmed bowls with more sauce and Parmesan on top, as desired.
Sauce can be made 4 days ahead. Cover and chill.