RECIPE:BOLOGNESE WITH GROUND BOAR, ELK AND VEAL
- Prep Time: more than 30 mins
- Cook time: More than an hour
Serves 4
Ingredients
Lean Ground Veal225 g
Ground Elk225 g
Ground Boar225 g
Olive oil3 tbsp
Chopped onion1 cup
Chopped celery1/2 cup
Chopped carrot1/2 cup
Black pepperto taste
Whole milk1 cup
Whole nutmeg1
Dry white wine1 cup
Oregano1 tsp
Large basil leaves4
Canned plum tomatoes, cut up, with their juice4 cups
Tomato puree1 cup
Pasta preferably flat noodle like tagliatelle1 ½ lbs
Freshly grated Parmigiano-Reggiano cheeseto taste
Cooking directions
Put the olive oil in a large pot and turn the heat on to medium. Add onion and cook stirring often until it has become translucent.
Add chopped celery and carrot and continue cooking for about 2 minutes.
Add the ground meats and cook thoroughly or around 7-10 minutes.
Add milk and let it simmer gently for about 10 minutes.
Add the wine then tomatoes, tomato puree and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down to a gentle simmer. Add oregano and basil. Cook, uncovered, for 1 hour at a very gentle simmer.
Add salt and pepper to taste.
Cook pasta in boiling water, drain and toss with desired amount of Bolognese. Serve with freshly grated Parmesan on the side.