Venison Bolognese – Canada in the rough

Venison Bolognese

Look at the Canada in the Rough, Michael Higgins, prepare a classic Italian pasta dish with venison that is sure to please everyone! Preparation time: 20 minutesCooking time: 40 minutes

Ingredients:

-1 lb. ground venison-1 large carrot (peeled and diced)-1 sweet onion (diced) (red onion also works)-2 stalks celery (diced)-2 cloves garlic (sliced)-2 anchovy fillets (diced) (optional)-3 x thick slices smoked bacon (diced)-1 sprig fresh rosemary (diced)-709 ml (24 oz.) jarred or canned tomato purée-1 tsp. tablespoon tomato paste (optional)-1 cup hot water for pasta-S & P olive oil-1 teaspoon red pepper flakes-Linguine or Tagliatelle (spaghetti can be used, but we recommend other types of pasta)-Fresh Parmesan cheese

Instructions:

1. Roast the bacon in a large frying pan over medium heat with a little olive oil.
2. When the bacon turns color on both sides, increase the heat to medium-high and add a little more oil, then the ground venison meat (you can use venison sausages, just remove them from their casings) and add S&P. Cook, stirring often, until the meat begins to take on color, then remove from the pan.
3. In the same pan, lower the heat to medium, add a little more oil if necessary, the carrots and sauté for a few minutes, stirring often and scraping the bottom of the pan, until the carrots begin to color.
4. Add the onions, rosemary and red pepper flakes and cook for a few more minutes, stirring often, until the onions begin to turn translucent.
5. Then create a hole in the middle of the pan and add a little oil and the garlic and anchovies to the middle of the pan. Fry gently, stirring constantly, until the garlic begins to brown, then mix everything together.
6. Season the vegetables with S&P and add the tomato paste, mix with the vegetables and cook for a few minutes.
7. Return the meat to the pan, followed by the tomato purée, mix everything together and turn the heat to medium-low, simmering for 10-15 minutes (if you’re simmering longer, turn the heat to low), stirring occasionally.
8. Put a large pot of water on the stove and turn the heat up to high to bring it to the boil. Then add plenty of salt to the boiling water. Cook the pasta until al dente, drain and reserve a cup of hot water. If you need to wait a little before serving, add a little oil to the pasta to prevent it from sticking together.
9. When you’re ready to serve, add 1 cup of hot pasta water to the sauce, stir and taste, adjust the seasoning if necessary, then add all your pasta to the sauce, tossing with tongs to coat the pasta. Then, using tongs, roll up a portion of pasta and place it in a bowl/plate, creating a spiral tower of pasta, then top with sauce around the pasta, a drizzle of quality olive oil and a sprinkling of fresh Parmesan shavings.

Recipe by: Michael E. Higgins