Fettuccine With Venison Bolognese Recipe
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.
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