Elk Bolognese Pasta Sauce
Ingredients
- 1.5 lbs ground elk
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 2 sweet onion diced
- 3 carrots chopped
- 2 tablespoons balsamic vinegar
- 32 ounces diced tomatoes
- 6 ounces tomato paste
- 2 cups vegetable stock
- 3/4 cup half & half
- 1 cup fresh basil chopped, plus more if desired
- 1/2 teaspoon each salt & pepper
Method
- In a Dutch oven or large pot, begin by browning the ground elk meat on low heat. Cook for 10 to 15 minutes until elk is cooked all the way through. Remove from heat and transfer cooked elk to a bowl.
- In the same Dutch oven, heat the olive oil over low heat. Add the garlic and onion, and sauté on low from 5 or 6 minutes until the veggies begin to soften.
- Add the carrots, salt, diced tomatoes, tomato paste, balsamic vinegar and vegetable stock. Add the cooked ground elk back to Dutch oven and reduce on low heat for 45 minutes until sauce begins to thicken.
- Finish off the sauce with the half & half and fresh basil, and stir.
- Garnish with extra fresh basil and black pepper, and enjoy!
Nutrition
Calories290kcalCarbohydrates20gProtein22gFat14gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol64mgSodium519mgPotassium927mgFiber3gSugar13gVitamin A4643IUVitamin C22mgCalcium112mgIron5mg