In The Kitchen: Recipes

Ragu Bolognese

Ragu Bolognese

By Stacy Harris

If you are a pasta fan this one is for you. Fix it with any pasta of your choice and sit back and enjoy. Mouth watering flavor and sure to fill you up. Serves 4 to 5.

Ingredients:

• 1/4 cup extra virgin olive oil

• 2 medium onions, finely chopped

• 4 ribs celery, finely chopped

• 2 carrots, finely chopped

• 4 cloves garlic, sliced

• 1 pound ground venison

• 1 pound ground beef

• 4 ounces slab bacon, finely chopped

• 2 16-ounce cans of tomatoes, crushed (preferably homemade)

• 2 tablespoons tomato paste

• 1 teaspoon fresh thyme leaves

• 1 cup dry red wine

• 1/2 cup heavy cream

• 1/4 teaspoon nutmeg

• Kosher salt and freshly ground pepper

• 1 box Fettuccine noodles

• 1/2 cup Parmesan cheese, plus extra for serving

RecipesCooking Directions:

1. Heat olive oil in a heavy-bottomed pot over medium heat until hot.  Add the onions, celery, carrots, and garlic and cook for 5 minutes or until vegetables are translucent.

2. Increase the heat and add venison, beef, and bacon, stirring often.

3. Add tomatoes, tomato paste, wine, and thyme. Bring to a boil, then lower to a simmer for 1 hour.

4. Meanwhile, bring a large pot of water to a boil.  Add 1tablespoon of oil and 1 tablespoon of salt to the water. Add Fettuccine to the water for about 12 minutes or until al dente.

5. Add heavy cream and nutmeg to the sauce. Simmer about 8 to 10 minutes. Season with salt and pepper to taste. Remove from heat, and let cool.

6. When the pasta is cooked, drain and place the noodles on 4 to 5 plates. Top the pasta with the sauce. Divide the Parmesan cheese among the plates and serve.

— Stacy Harris / www.gameandgarden.com

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