Fettuccine With Venison Bolognese Recipe
Ingredients
| 1 lb. fettuccine or tagliatelle | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Garlic | 4 Clove (5gm), crushed | |
| Onion | 3 Tablespoon, finley chopped | |
| Carrot | 3 Tablespoon, finley chopped | |
| Celery | 3 Tablespoon, finley chopped | |
| Ground beef | 8 Ounce | |
| Venison | 8 Ounce | |
| Red wine | 1/2 Cup (16 tbs) | |
| White wine | 1/2 Cup (16 tbs) | |
| 1/2 cup light cream pinch of nutmeg | ||
| 1 (28-oz. can) tomatoes, without juice (preferably Italian plum) | ||
| Parmesan | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Heat in large saucepan.
Add and cook for 1 minute.
Add and cook on a medium heat until vegetables become soft.
Add and break up meat with a spoon.
Cook until lightly browned.
Turn up heat, add, and cook for approx 3 minutes.
Add and cook for another 3 minutes.
Add, breaking up while stirring.
Turn down heat and simmer approx 1 1/2 hours.
Add pasta and toss.
Sprinkle on before serving.
Drain and set aside.
Heat in large saucepan.
Add and cook for 1 minute.
Add and cook on a medium heat until vegetables become soft.
Add and break up meat with a spoon.
Cook until lightly browned.
Turn up heat, add, and cook for approx 3 minutes.
Add and cook for another 3 minutes.
Add, breaking up while stirring.
Turn down heat and simmer approx 1 1/2 hours.
Add pasta and toss.
Sprinkle on before serving.
Chef
