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Bolognese with Venison, Wild Boar, and Beef in a white bowl on wood surface with green napkin and chop sticks

Bolognese with Venison, Beef, and Pork

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Course Main Course
Cuisine Italian

Ingredients
  

  • 1 tbsp olive oil
  • 1 pound ground venison
  • 1 pound ground beef
  • 1 pound ground pork belly
  • 1/4 pound of prosciutto
  • 1 sweet onion diced
  • 3 stalks celery diced
  • 3 carrots diced
  • 3 garlic cloves minced
  • 1 tbsp Kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 cup red wine
  • 1 1/2 cups milk
  • 2 oz 28-cans tomatoes
  • 3 bay leaves
  • 1 1/2 lbs fettuccine or homemade pasta
  • freshly ground parmesan for serving

Instructions
 

  • In a Dutch oven, brown the venison, beef, pork, and prosciutto and cook over medium heat for about 10 minutes or until the meat is cooked through. Remove any accumulation of fat and continue cooking for about 10 more minutes. The meat will look a little dry, but that is exactly what you want. It will be full of flavor.
  • Add the onions, celery, carrots, and garlic and cook for 10 minutes, or until vegetables are soft. Season with salt and pepper. Add wine and reduce by half, cooking for about 15 minutes. Add the milk, tomatoes, and bay leaves. Bring to a boil and then lower to simmer. Allow to cook for about 1 1/2 hours.
  • During the last half hour, bring a large pot of water to a boil and heavily season with salt. Add pasta and cook until al dente. Drain pasta. Remove Bolognese from the heat. Add the cooked pasta to the sauce. Grate fresh parmesan over the top.
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