Ingredients
-
Ground Boar
1.0 LBQty 1/2 LB$11.98 -
Ground Elk
1.0 LBQty 1/2 LB$11.98 -
Ground Veal
1.0 LBQty 1/2 LB$7.98 -
Olive Oil
Qty 3 TBSP -
Chopped Onion
Qty 1 CUP -
Chopped Celery
Qty 1/2 CUP -
Chopped Carrot
Qty 1/2 CUP -
Black pepper, to taste, ground fresh from the mill
Qty -
Whole Milk
Qty 1 CUP -
Whole Nutmeg
Qty -
Dry White Wine
Qty 1 CUP -
Oregano
Qty 1 TSP -
Large Basil Leaves
Qty 4 -
Canned Imported Italian plum tomatoes, cut up, with their juice
Qty 4 CUPS -
Can Tomato Puree
Qty 1 CUP -
Pasta preferably flat noodle like Tagliatelle
Qty 1 ¼ to 1 ½ LBS -
Freshly grated Parmigiano-Reggiano cheese, to taste
Qty
Cooking
Instructions
- 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 ground exotics 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.