Fettuccine With Venison Bolognese
|Olive oil||1⁄4 Cup (4 tbs)|
|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)|
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.