BOLOGNESE SAUCE (Adapted from Bon Appetit) - Serves 10
- I actually halved this recipe and did a mixture of pork and beef. About half and half. So I did about 1 1/2# of each. But this is an amazing way to use your Christmas deer besides jerkey (all you guys in OK). The sauce can be made a couple days ahead, let cool an hour and then chilled.
- 5 tablespoons butter
- 7 tablespoons extra-virgin olive oil
- 2 cups chopped onions
- 1 1/4 cups chopped celery
- 3/4 cup chopped carrot
- 2 large garlic cloves, chopped
- 1 1/2 pounds ground beef
- 1 1/2 pounds antelope sausages or spicy Italian sausages, casings removed
- 3/4 pound ground venison or ground beef
- 3/4 pound bacon, chopped
- 1 1/2 cups whole milk
- 1 1/2 cups dry white wine
- 3/4 cup tomato paste (about 7 1/2 ounces)
Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add meat. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.
Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper.
Serve over HOMEMADE PAPPARDELLE pasta
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