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Recipe:Bolognese with Ground Boar, Elk and Veal

  • Prep time: 15 minutes
  • Cook time: 20 minutes

Serves 3 - 4.


Serving Size
  • Ground Boar

    1.0 LB
    Qty 1/2 LB
  • Ground Elk

    1.0 LB
    Qty 1/2 LB
  • Ground Veal

    1.0 LB
    Qty 1/2 LB
  • 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

  • Whole Milk

    Qty 1 CUP
  • Whole Nutmeg

  • 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



  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.

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