BOLOGNESE WITH GROUND BOAR, ELK AND VEAL
BOLOGNESE WITH GROUND BOAR, ELK AND VEAL
INGREDIENTS
Lean Ground Veal 225 g
Ground Elk 225 g
Ground Boar 225 g
Olive oil 3 tbsp
Chopped onion 1 cup
Chopped celery 1/2 cup
Chopped carrot 1/2 cup
Black pepper to taste
Whole milk 1 cup
Whole nutmeg 1
Dry white wine 1 cup
Oregano 1 tsp
Large basil leaves 4
Canned plum tomatoes, cut up, with their juice 4 cups
Tomato puree 1 cup
Pasta preferably flat noodle like tagliatelle 1 ½ lbs
Freshly grated Parmigiano-Reggiano cheese to taste
LET'S GET COOKING!
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.