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Fettuccine With Venison Bolognese

Italian.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

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