Elk Bolognese Sauce
My husband and I have started shopping at a new Butcher chain called Wildfork, which features exotic and classic meats, as well as prepared meals. But everythings frozen! The meat quality is excellent, and you can tell their staff generally are foodies, who share good tips and recipes. This is a variation from Essentials of Classic Italian Cooking, by Marcella Hazan.
Elk Bolognese Sauce
My husband and I have started shopping at a new Butcher chain called Wildfork, which features exotic and classic meats, as well as prepared meals. But everythings frozen! The meat quality is excellent, and you can tell their staff generally are foodies, who share good tips and recipes. This is a variation from Essentials of Classic Italian Cooking, by Marcella Hazan.
Cooking Instructions
- 1
Put butter, olive oil, and diced onion in a pot, and cook for about 5 mins. Add celery and carrot and cook another 2 mins. Stir occasionally.
- 2
Add the Elk. Be very careful NOT to overcook the ground Elk. It cooks super fast compared to ground beef or Chorizo. Cook on medium heat maybe 2-3 mins, dicing it with a wooden spoon.
- 3
Add milk, and the dash of Nutmeg and Stir. Add the wine and San Marzano tomatoes, and stir more. Let the ingredients simmer on a very low simmer for 3+ hours. Cook on a low simmer, uncovered. Stir it every 45 mins to 60 mins, and taste it once in a while, to adjust the flavor with pepper or other spices.
- 4
When you are ready to serve with pasta you should use a hand blender (I like to call it a boat motor) blend the the roughly chopped and ground sauce into a finer consistency Pasta Sauce.
- 5
Cook the Fettucine according to package instructions, and either drape or toss the cooked noodles with the sauce.
- 6
The sauce can last up to 3 Days in the refridgerator, or you can freeze it
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