Description
Learn how to make a delicious Venison Bolognese sauce with this easy recipe. Perfect for pasta nights, this rich and hearty dish is a must-try!
Ingredients
- – 4 tablespoons vegetable oil (60g)
- – 1 cup minced onion (160g)
- – 1 cup minced carrot (130g)
- – 1 cup minced celery (120g)
- – 2 pounds ground beef (900g)
- – 1 ounce dried mushrooms, reconstituted in 480ml hot water, drained, and chopped, soaking water reserved
- – One (6-oz) can tomato paste (170g)
- – 1 cup beef broth or water (240ml)
- – 1 cup (240 ml) apple juice
- – 1 cup milk, preferably whole (240ml)
- – 1/2 nutmeg, grated or 1/2 teaspoon (3 ml) ground nutmeg
- – Salt and freshly ground black pepper to taste
- – Pasta, for serving
- – Grated Parmesan cheese, for garnish
Instructions
- In a sizable and sturdy pot or Dutch oven over medium-high flame, heat the vegetable oil. Introduce the minced onion, celery, and carrots, cooking them slowly without browning. Stir frequently and lower the heat if needed, until they soften, which takes about 5 to 10 minutes. Add a pinch of salt while the vegetables cook.
- Once the vegetables are tender, mix in the drained, chopped mushrooms and tomato paste. Cook, stirring often, until the tomato paste slightly darkens, which should take 3 to 4 minutes. Incorporate the ground beef, the reserved mushroom soaking liquid, and the beef broth or water. Let the mixture reach a gentle boil, then lower the heat to medium-low. Allow it to simmer softly, uncovered, stirring occasionally, until most of the liquid evaporates. This can take 1 to 2 hours, depending on how vigorously your Bolognese is simmering.
- Next, pour in the apple juice and keep cooking, uncovered and stirring now and then, until the apple juice is nearly gone, about 45 to 60 minutes. Add the milk, grated nutmeg, and black pepper, stirring thoroughly. Return to a simmer and season with salt as needed. Let it simmer gently until it thickens, approximately 30 more minutes.
- While adding the milk to the sauce, bring a large pot of water to a rolling boil. Add sufficient salt to give it a sea-like taste. Once the sauce is thickened, put the pasta into the boiling water and cook until it reaches an al dente texture.
- To serve, place the cooked pasta into a large serving bowl and generously ladle the sauce over it, tossing gently to combine. Serve the pasta in portions, topping each with additional Bolognese sauce. Finish by grating Parmesan cheese over each serving before presenting.
Notes
- Slowly cook minced onion, carrot, and celery until softened but not browned to enhance the Bolognese sauce’s flavor.
- Incorporate reserved mushroom soaking liquid for added depth of flavor in the sauce.
- Gradually adjust seasoning with salt and pepper while cooking to achieve a well-balanced flavor profile.
