ELK RAGU

TOTAL SERVINGS 8

PREP TIME 10 MINUTES

COOK TIME 1 HOUR

TOTAL TIME 1 HOUR  10 MINUTES

This Elk Ragu is a wild game twist on a classic pasta dish. This rich and hearty comfort food recipe is the perfect way to elevate your ground elk meat.

This recipe marries the ease of ground elk meat with the richness of a classic ragu. Slow-cooked and full of flavor, it’s the perfect choice for elevating your harvest this year.

Ingredients

– virgin olive oil – carrot – white onion – celery ribs – ground elk – tomato sauce – red wine – beef stock

1. Heat the olive oil in a medium-sized dutch oven over medium heat. Add the chopped onion, carrot, and celery; cook and stir until the onion becomes translucent.

HOW TO MAKE Elk RAGU

2. Add the ground elk; cook until browned.

3. Add the red wine and reduce by half. Once the wine has reduced by half, add the tomato sauce and half of the beef stock and a pinch of salt.

4. Stir the sauce and let it simmer on a low heat for 2.5 hours, stirring occasionally. About halfway through, add the remaining stock.

5. When finished cooking, season with additional salt to taste, if needed. 6. Serve tossed with cooked pasta and top with grated Parmigiano Reggiano and chopped fresh Italian parsley.

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