Venison Bolognese With Penne

This venison Bolognese is very different from the real classic in just one way: the choice of meat. Ground venison, not beef, is gently cooked for hours to make it a delicious and tender feast for your guests. Pasta was never so happy. Serve this delicious meal with a full bodied Chianti Classico for the full Italian experience.

Course Main Course

Cuisine Italian

Keyword Game, Pasta, Penne, Venison, Winter

Prep Time 35

Cook Time 3 10

Servings

Calories 648

Author Spooning & Forking Couple

Ingredients

25 g Butter
70 g Onion chopped
70 g Carrot chopped
70 g Celery chopped
500 g Venison ground
5 Chestnut Mushroom chopped
1 tbsp Tomato Paste
200 ml Beef Stock
120 ml Red Wine
120 ml Whole Milk
¼ tsp Nutmeg ground
Salt
Pepper
300 g Penne dried
100 g Parmesan Cheese grated

Instructions

In a large heavy pot or Dutch oven set over medium-high heat, melt the butter. Add the onion, celery, and carrots and cook gently without browning, stirring often and reducing heat if necessary, until softened, 5 to 10 minutes. Sprinkle a little salt over the vegetables as they cook.
When the vegetables have softened, stir in the chopped mushrooms and tomato paste and cook, stirring often, until the tomato paste begins to darken, 3 to 4 minutes. Add the ground mea and the beef stock. Bring to a simmer. Reduce the heat to medium-low and allow the mixture to ever so gently simmer, uncovered and stirring every great once in a while, until the liquid has mostly evaporated, 1 to 2 hours, depending on just how briskly your Bolognese is simmering.
Pour in the wine and continue to cook, uncovered and stirring occasionally, until the wine has mostly evaporated, 45 to 60 minutes. Add the milk, nutmeg, and black pepper and stir well. Bring back to a simmer and add salt to taste. Simmer gently until thickened, about 30 minutes more.
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 sauce has thickened, add the pasta to the boiling water and cook until it is al dente.
To serve, place the pasta in a large bowl and add a healthy ladle overflowing with sauce and gently toss to combine. Portion out the pasta and then top each with another ladle’s worth (or more) of Bolognese sauce. Grate the cheese over the top and serve.

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