This one is for all you pasta lovers out there! A slight twist to the classic Italian Bolognese sparing no flavor, using our Organ Blend for an added boost of micronutrients. This hearty meat sauce is slow-simmered to a silky texture, adding just a splash of fish sauce for all the umami goodness. Toss in some pasta and parmesan cheese to bring it all together.
- 1 lb pack Venison organ blend ground or ground
- ½ cup Guanciale or Pancetta, diced
- 2 cups Bone Broth
- 28 oz can San Marzano whole peeled tomatoes with sauce, slightly crushed with fingers
- 3/4 cup half and half or whole milk
- 2 Tbsp tomato paste
- 2-3 shallots, finely chopped
- 4-5 garlic cloves, finely minced
- 2 carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- ½ tsp crushed red pepper
- 1 bay leaf
- ½ tbsp fish sauce
- Salt and pepper to taste
- Olive oil
- Pasta (Pappardelle, Rigatoni, Tagliatelle)
- ½ cup finely grated parmesan, plus more for topping
- Finely chopped fresh parsley for garnish
Starting with a dutch oven or medium-sized pot, place chopped guanciale (or pancetta) in the pot and turn on the stove to medium heat. Once the pan has come to heat, move guanciale (or pancetta) around to avoid burning and allow to cook until fat has rendered and is slightly crisp.
Next, add the shallots, celery, and carrots. Season with a pinch of salt and pepper and continuously stir for at least 5-6 minutes.
Then add garlic and continue to cook for 1-2 minutes, while stirring.
Move everything to the side of the pot and add a generous drizzle of olive oil. Add organ blend (or ground), break it up by hand in small chunks. Season with salt and pepper and cook until browned but not crisp.
Using the spatula, further break up the ground and begin incorporating with the other ingredients pushed to the side of the pot.
Adjust heat to medium-low. Mix in tomato paste until fully incorporated and cook for about 1 minute.
Next, add half and half (or whole milk). Gently simmer for about 30 seconds while continuously stirring.
Adjust heat to medium-high. Then add bone broth, tomatoes with sauce, fish sauce, red pepper, and bay leaf. Bring to a gentle simmer.
Adjust heat to low, cover with a lid leaving it partially open, and allow to cook for about 2 hrs, ensuring to check on it often and give it a quick stir. *Note If liquid has reduced before the meat is tender, add 1 cup of water and continue cooking.
Remove bay leaf from sauce. Taste and adjust seasoning if necessary.
Cook pasta according to the package) in a pot of boiling salted water until just barely al dente. Then drain and reserve ½ cup of the pasta cooking liquid.
Return pasta to the pot and add just enough sauce to coat, along with some of the pasta cooking liquid. Mix in grated parmesan.
Cook over high heat, gently tossing until the sauce has thickened and pasta is well coated about 30 seconds.
Top with more meat sauce, grated parmesan, and fresh parsley. Enjoy!