Recipe:Bolognese with Ground Boar, Elk and Veal

Cooking
Instructions

1. 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.
2. Add chopped celery and carrot and continue cooking for about 2 minutes.
3. Add ground exotics and cook thoroughly or around 7-10 minutes.
4. Add milk and let it simmer gently for about 10 minutes.
5. 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.
6. Add salt and pepper to taste.
7. Cook pasta in boiling water, drain and toss with desired amount of Bolognese. Serve with freshly grated Parmesan on the side.