Venison Bolognese
By Amanda Gajdosik
Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Servings: 10 servings
Equipment
Large, heavy pot like a Dutch oven.
Ingredients
2 tablespoon olive oil
1 large white onion diced
Kosher salt to taste
4 cloves garlic minced
2 pounds ground venison
56 ounces crushed tomatoes from 2-28 ounce cans
6 ounces tomato paste
1 tablespoon sugar
1 tsp. Italian seasoning
½ tsp. dried oregano
¼ tsp. ground cinnamon
½ cup salted butter
½ cup fresh basil leaves torn
Instructions
Place a large Dutch oven over medium heat and drizzle in the olive oil. Add the onions and sprinkle with kosher salt, stirring to coat. Cook the onions until they begin to become soft and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
Add the ground venison and more kosher salt, to taste. Cook the venison until well browned.
Add the crushed tomatoes and tomato paste to the pot. Then stir in the sugar, Italian seasoning, dried oregano, and cinnamon. Finally, stir in the butter and cook until it is completely melted.
Taste the sauce and season with additional kosher salt, if necessary. Stir in fresh basil leaves.
Serve sauce with your favorite pasta and big slices of garlic bread.
Store and Freeze
Leftover sauce can be kept in the refrigerator for up to four days or frozen for up to six months.