Elk Bolognese with Spaghetti

local_grocery_store Ingredients

• 1 pound Elk ground meat, thawed
• 8 ounces Spaghetti, uncooked
• 2 tablespoons Olive oil
• 1 Onion, finely chopped
• 1 Carrot, finely chopped
• 1 stalk Celery, finely chopped
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 can (28 ounces) Canned crushed tomatoes
• 1/2 cup Red wine (optional)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1/2 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground
• 1/4 cup Grated Parmesan cheese, for serving
• for garnish Fresh basil leaves

restaurant_menu Method

1. 1.Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
3. 3.Add the minced garlic and cook for an additional 1 minute.
4. 4.Push the vegetables to one side of the skillet and add the elk ground meat to the other side. Cook until browned and cooked through, breaking it up with a spoon as it cooks.
5. 5.Stir in the tomato paste, crushed tomatoes, red wine (if using), dried oregano, dried basil, dried thyme, salt, and black pepper. Bring to a simmer and let the sauce cook for 20-30 minutes, stirring occasionally.
6. 6.Taste and adjust the seasoning if needed.
7. 7.Serve the elk bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh basil leaves.
8. 8.Enjoy your delicious elk and spaghetti!

lightbulb_outline Tips

• chevron_rightIf you can't find elk ground meat, you can substitute it with ground beef or ground venison.
• chevron_rightFor a vegetarian twist, you can replace the elk meat with plant-based ground meat alternatives.
• chevron_rightFeel free to add your favorite vegetables to the sauce, such as mushrooms or bell peppers, for extra flavor and texture.
• chevron_rightDon't forget to serve some crusty bread on the side to soak up all that delicious sauce!
• chevron_rightLeftovers can be refrigerated for up to 3 days or frozen for future meals.