Venison Bolognese (Bolognese al Cervo)

For health reasons, my husband has been living a low-fat lifestyle since the fall. Meanwhile, as an expecting mother, I’m craving rich protein more than ever. It’s been interesting marrying our opposing nutritional needs. (Basically, we eat a lot of fish. More than before!) I’ve enjoyed the challenge of trying to brainstorm exciting, delicious weekend-worthy meals that still honor our commitments. Prior to pregnancy and Matt’s “dieting,” I was an intuitive eater, meaning I ate a thoughtful and balanced diet during the week, but on Saturday nights, I’d indulge in whatever sounded good.

Venison is a perfect compromise for us, as it’s a tasty yet very lean source of protein. It’s also a more sustainable option, at least in Virginia, as many locals procure their own venison or purchase it at nearby markets. This venison bolognese, best served with fresh tagliatelle, is a hearty, comforting winter dish that won’t leave you feeling heavy.

Venison Bolognese with Fresh Tagliatelle

Ingredients:

• 1 yellow onion, diced

• 2 celery stalks, diced

• 1 medium carrot, diced

• 1 tsp duck fat

• 1 tbsp extra virgin olive oil

• 1 cup dry red wine

• 1 tbsp tomato paste

• Dash nutmeg

• 1 cup crushed tomatoes

• 1 cup warm vegetable broth

• 1 lb ground venison

• 1 lb fresh tagliatelle

• A few cracks of black pepper

• Kosher salt to taste

• Chopped parsley and grated pecorino to garnish

Directions:

1. In a wide skillet or sauté pan, heat olive oil and duck fat over medium heat.

2. Add the diced veggies, season with a dash of salt, and cook until translucent.

3. Add the ground venison and cook until brown, stirring occasionally.

4. Raise the heat to medium high, add the wine, and cook until wine has reduced by about half.

5. Add the tomato paste, crushed tomatoes, vegetable broth, salt, pepper, and nutmeg. Stir well, bring to boil, and then simmer, covered, for one hour. Stir occasionally.

6. After an hour, add more broth and adjust seasoning if needed. The carrots should be tender.

7. In a separate pot, cook pasta according to package directions (cook about 2-3 minutes if homemade and fresh). Toss cooked pasta in bolognese, add a small ladle of pasta water, stir well, and serve. Garnish with parsley and pecorino.

Wine pairing: a rustic Italian red like Montefalco Rosso.