Venison Bolognese

Print Recipe
Venison Bolognese
Prep Time 45 minutes
Cook Time 4 hours
Servings
Ingredients
  • 3 lbs venison
  • 1/2 cup olive oil
  • 3 medium onions chopped
  • 3 large carrots chopped
  • 6 celery ribs chopped
  • 1 can tomato paste divided, 12 oz
  • 9 garlic cloves sliced
  • 3 tbsp dried parsley flakes
  • 5 tsp kosher salt
  • 3 tsp dried basil
  • 3 tsp dried marjoram
  • 1.5 tsp coarsely ground pepper
  • 1/4 tsp crushed red pepper flakes
  • 1.5 cups dry red wine
  • 3 cans diced tomatoes drained, 28-oz
  • 1.5 cups beef stock
  • 6 bay leaves
  • 3 cups 2% milk
  • 3/4 cup grated Parmesan cheese
Prep Time 45 minutes
Cook Time 4 hours
Servings
Ingredients
  • 3 lbs venison
  • 1/2 cup olive oil
  • 3 medium onions chopped
  • 3 large carrots chopped
  • 6 celery ribs chopped
  • 1 can tomato paste divided, 12 oz
  • 9 garlic cloves sliced
  • 3 tbsp dried parsley flakes
  • 5 tsp kosher salt
  • 3 tsp dried basil
  • 3 tsp dried marjoram
  • 1.5 tsp coarsely ground pepper
  • 1/4 tsp crushed red pepper flakes
  • 1.5 cups dry red wine
  • 3 cans diced tomatoes drained, 28-oz
  • 1.5 cups beef stock
  • 6 bay leaves
  • 3 cups 2% milk
  • 3/4 cup grated Parmesan cheese
Instructions
  1. In a large stockpot over medium high heat, cook half of the meat, breaking it into crumbles, until no longer pink. Remove the meat with a slotted spoon and set aside.
  2. Pour off some of the fat and repeat with the remaining venison
  3. In the same stockpot, add the olive oil and heat over medium heat. Add the onions, carrots and celery. Cook until they are tender.
  4. Add 1 cup of the tomato paste and cook for an additional 3 minutes. Add the garlic, seasonings and meat; add the wine.
  5. Bring mixture to a boil and cook until the wine is almost evaporated, about 5-8 minutes.
  6. Add the tomatoes, stock and bay leaves. Allow mixture to return to a boil, reduce the heat and simmer, uncovered for 1.5 hours
  7. Add milk and continue to simmer for an additional 1.5 hours
  8. Remove pot from heat. Discard bay leaves; stir in cheese and remaining tomato paste.
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