A simple slow-cooked elk bolognese sauce, the perfect hearty sauce for your elk harvest. #wildgame #elkmeat #elkbolognese
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Elk Bolognese Sauce

A simple slow-cooked elk bolognese sauce, the perfect hearty sauce for your elk harvest. 
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Main Course
Cuisine: Italian
Keyword: bolognese sauce, elk bolognese
Servings: 24 servings
Author: mshreckengost

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.