Elk Bolognese with Buttered Radditore

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Elk Bolognese with Buttered Radditore

Author: Keith Snow

Simple yet hearty classic sauce made with Elk instead of beef and pork. Amazing on tip of these buttered noodles.

Ingredients

• 2 tablespoons butter
• 4-5 tablespoons extra-virgin olive oil
• 1 carrot, finely diced
• 1 rib celery, finely diced
• 1 medium onion, finely diced
• Salt and pepper
• 3 rounded tablespoons tomato paste
• 1/4 pound pancetta or slab bacon, finely diced
• 1 teaspoon Harvest Eating Northern Italian Seasoning
• 1 cup dry red wine (Cabernet Sauvignon)
• 1 pound ground elk or other game meat
• 1/4 cup cream
• One 28-ounce can plum tomatoes (puree according to your taste)
• 3 tablespoons salted butter
• 2 tablespoons freeze-dried chives
• Parmigiano-Reggiano cheese

Instructions

1. In a pot, melt butter and oil over medium-high heat. Add mirepoix (carrot, celery, & onion, all diced finely). Season with salt & pepper, cook while stirring for 8 minutes.
2. Add tomato paste, pancetta, and Northern Italian seasoning. Add wine and stir, gently scraping the fond from the bottom of the pot.
3. Add ground meat and break up with a spatula while stirring.
4. Season with salt and pepper, and cook until well browned (about 15 minutes). Add cream and tomato sauce, and stir well.
5. Cover, turn the heat down to low and cook for 40 minutes.
6. Put Radditore in a bowl, and mix in salted butter and freeze-dried chives. Ladle bolognese sauce over noodles. Serve warm and garnish with Parmigiano-Reggiano cheese.