Elk Bolognese Sauce
A simple slow-cooked elk bolognese sauce, the perfect hearty sauce for your elk harvest.
Ingredients
- 1 Tbsp olive oil
- 1/2 cup chopped white onion
- 1 tsp sea salt
- 1 tsp black pepper
- 3 tsp minced garlic
- 1 1/2 pound ground elk meat
- 1 Tbsp dried Oregano
- 1/2 tsp crushed red pepper flakes
- 2 cups whole milk
- 2 cups dry white wine
- 2 28 oz cans crushed tomatoes
- 1 20 oz can tomato sauce
Instructions
- In a dutch oven pan, heat the olive oil over medium heat. Add the chopped onion, sea salt, and pepper and cook until softened. Add the garlic and sauté until fragrant.
- Add the ground elk meat, Oregano, and crushed red pepper flakes. Cook until done. Note that elk meat will retain some of its pink color.
- Add in the milk and wine and bring to a boil, then reduce down and simmer for about 20 minutes.
- Add in the crushed tomatoes and tomato sauce, bring to a simmer, then reduce down to low and cook for about 4 hours.
- Serve over pappardelle pasta. Store in an airtight container for 3 to 4 days in the refrigerator, or freeze for up to six months.