Rustic Elk Bolognese with Fresh Pappardelle
20min
25min
6
520
Chef's Note
The combination of elk and beef creates a perfect balance - elk provides a lean, slightly sweet flavor while the beef adds richness. For the best texture, avoid overworking the meat when browning. If you can't find fresh pappardelle, you can use dried, or even make your own with just flour and eggs for an extra special touch.
Tags
Ingredients
1 pound ground elk meat
1/2 pound ground beef (85/15)
2 tablespoons olive oil
1 medium yellow onion
2 medium carrots
2 stalks celery stalks
3 cloves garlic cloves
2 tablespoons tomato paste
1/2 cup red wine
28 ounces crushed tomatoes
1/2 cup beef broth
1 leaf bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
16 ounces fresh pappardelle pasta
1/4 cup fresh parsley
1/2 cup Parmesan cheese
Instructions
- 1
Finely dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks to create a mirepoix. Mince 3 cloves of garlic.
- 2
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the mirepoix and cook for 5-7 minutes until vegetables are softened but not browned.
- 3
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Increase heat to medium-high and add 1 pound of ground elk meat and 1/2 pound of ground beef. Break up the meat with a wooden spoon and cook until browned, about 5 minutes.
- 5
Stir in 2 tablespoons of tomato paste and cook for 2 minutes to caramelize slightly.
- 6
Pour in 1/2 cup of red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
- 7
Add 28 ounces of crushed tomatoes, 1/2 cup of beef broth, 1 bay leaf, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 8
Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
- 9
Meanwhile, bring a large pot of salted water to a boil. Cook 16 ounces of fresh pappardelle pasta according to package instructions, usually 2-3 minutes for fresh pasta.
- 10
Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta water to the bolognese sauce if needed to adjust consistency.
- 11
Toss the pasta with the bolognese sauce directly in the pan.
- 12
Serve garnished with chopped fresh parsley and grated Parmesan cheese.
Nutrition Information (per serving)
520
38g
42g
22g
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