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Fettuccine With Venison Bolognese

Italian.Chef's picture
  Fettucine/Tagliatelle 1 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Garlic 4 Clove (20 gm), crushed
  Onion 3 Tablespoon, finley chopped
  Carrot 3 Tablespoon, finley chopped
  Celery 3 Tablespoon, finley chopped
  Ground beef 8 Ounce
  Ground venison 8 Ounce
  Red wine 1⁄2 Cup (8 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Canned tomatoes 28 Ounce (Without Juice Preferably Italian Plum, 1 Can)
  Parmesan 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Heat in large saucepan.
Add and cook for 1 minute.
Add and cook on a medium heat until vegetables become soft.
Add and break up meat with a spoon.
Cook until lightly browned.
Turn up heat, add, and cook for approx 3 minutes.
Add and cook for another 3 minutes.
Add, breaking up while stirring.
Turn down heat and simmer approx 1 1/2 hours.
Add pasta and toss.
Sprinkle on before serving.

Recipe Summary

Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4033 Calories from Fat 1716

% Daily Value*

Total Fat 192 g296.1%

Saturated Fat 72.6 g362.8%

Trans Fat 0 g

Cholesterol 374.7 mg124.9%

Sodium 2128.1 mg88.7%

Total Carbohydrates 414 g137.9%

Dietary Fiber 34.3 g137.1%

Sugars 22.6 g

Protein 122 g243%

Vitamin A 306.7% Vitamin C 145.6%

Calcium 74.7% Iron 121.4%

*Based on a 2000 Calorie diet


Fettuccine With Venison Bolognese Recipe