Venison Bolognese
Slow-simmered venison ragù over fresh pasta with rich tomato sauce.
- Meal Type: Dinner
- Dietary: Gluten-Free, High Protein, Dairy-Free
- Main Ingredient: Ground Venison
- Servings: 6
- Cost per Serving: $9.50
- Prep Time: 60 min
Ingredients
Venison Ragù
- 1½ lb ground venison
- 1 medium onion, finely diced (soffritto)
- 2 medium carrots, finely diced (soffritto)
- 2 stalks celery, finely diced (soffritto)
- 4 cloves garlic, minced
- ½ cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef or venison bone broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 3 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil for garnish
To Serve
- 500g gluten-free tagliatelle or pappardelle, cooked al dente
- Dairy-free Parmesan or nutritional yeast (optional)
Instructions
Build the Soffritto
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add onion, carrot, and celery. Cook, stirring occasionally, for 8–10 minutes until deeply softened and lightly golden.
- Add garlic and cook for 1 minute.
Brown the Venison
- Increase heat to medium-high. Add ground venison and cook, breaking apart, for 6–7 minutes until browned.
- Add tomato paste and cook for 2 minutes, stirring to coat the meat.
Build the Ragù
- Pour in red wine and simmer for 3–4 minutes until mostly evaporated.
- Add crushed tomatoes, bone broth, oregano, basil, and bay leaf. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cook uncovered for 35–40 minutes, stirring occasionally, until the ragù is thick and rich.
- Remove bay leaf. Adjust seasoning.
Serve
- Toss hot pasta with the venison ragù. Divide among six bowls.
- Garnish with fresh basil and dairy-free Parmesan if desired. Serve immediately.
Nutrition Notes
Venison is exceptionally lean and high in iron, zinc, and B vitamins. This bolognese is gluten-free, high in protein, and dairy-free. The slow-simmered soffritto base builds deep, complex flavor — the hallmark of a true Italian ragù.