Venison Bolognese

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.

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!