Fettuccine With Venison Bolognese Recipe
The flavor of this Fettuccine With Venison Bolognese recipe has played on my senses so much that I hardly ever go for any other Fettuccine With Venison Bolognese recipe. Make the Italian Fettuccine With Venison Bolognese as a Side Dish and it will make your guests come back at your door step. Stock up on plenty of bags of Pasta as you will want to make this Fettuccine With Venison Bolognese time and again. Spread the taste by sharing this Fettuccine With Venison Bolognese recipe with your friends.
Ingredients
1 lb. fettuccine or tagliatelle
1/4 cup olive oil
2 tbsp. butter
4 crushed garlic cloves
3 tbsp. finely chopped onion
3 tbsp. finely chopped carrot
3 tbsp. finely chopped celery
8 oz. ground beef
8 oz. ground venison
1/2 cup red wine
1/2 cup white wine
1/2 cup light cream pinch of nutmeg
1 (28-oz. can) tomatoes, without juice (preferably Italian plum)
Salt and pepper to taste
1/4 cup Parmesan or 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.
