Venison Bolognese
A quick and flavorful venison bolognese made with ground venison, aromatic vegetables, red wine, and tomatoes. This hearty sauce simmers to perfection in an hour, making it a great option for an easy weeknight dinner. See note if gluten/dairy-free!
Servings 4 servings
Calories 330kcal
Ingredients
- 2 tablespoons (26 grams) olive oil
- 1 cup (130 grams) diced yellow onion (1 medium onion)
- 2/3 cup (80 grams) diced carrot (1 medium carrot)
- 2/3 cup (80 grams) diced celery (1 stalk)
- 1 pound (453 grams) ground venison
- 5 cloves garlic minced
- 3 tablespoons tomato paste
- 1/2 cup (120 ml) red wine
- 1/2 cup (120 ml) whole milk or dairy-free milk
- 1 (14.5-ounce / 428-ml) can of diced tomatoes (don't drain)
- 1/2 cup (120 ml) beef broth
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 4-5 minutes or until the vegetables soften.
- Add the ground venison and cook for 4-6 minutes or until it's no longer pink. Break up the venison with a wooden spoon as it cooks.
- Add the garlic and tomato paste, mix well, and cook for 1-2 minutes or until fragrant.
- Add the wine, scraping any brown bits from the bottom and sides of the pan. Cook for 3-4 minutes or until the liquid evaporates.
- Add the milk and cook for 4-5 minutes or until the liquid is mostly evaporated.
- Mix in the tomatoes, broth, bay leaf, and seasonings. Bring to a boil, cover the pan and simmer for 20 minutes. Remove the lid and simmer for 10-20 minutes longer or until the sauce reaches the desired consistency.
- Remove the bay leaf and serve warm over your favorite pasta.
- Let leftovers cool. Refrigerate in an airtight container for up to 3 days.
Notes
- Chianti, Pinot Noir, Cabernet Sauvignon are good for this recipe, but whatever red wine you like to cook with is fine.
- If gluten-free or dairy-free - check your broth. It's always important to check the ingredients list, as some commercial broths may contain gluten or dairy, either in the form of added flavorings or as thickeners (like milk powder or wheat).
- Chicken or vegetable broth can be used in place of beef broth.
Nutrition
Calories: 330kcal | Carbohydrates: 13g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 918mg | Potassium: 782mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3959IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 4mg