Venison Sausage and Beef Bolognese

Honestly, I just love pasta. I could leave it at that, and I feel like most people would understand me! This recipe was developed because my sweet grandmother lives on a farm and had a cow butchered. She gave us over 100 pounds of ground beef and I wanted to put a good dent in it. Bolognese is such a tasty Italian meal and it immediately popped in my head, and I thought there would be no better way to make it than with the Venison pan sausage from my very first recipe!

But for real, this pasta is absolutely amazing. I am not just tooting my own horn. I have made this dish multiple times for a bunch of different people and they all have loved it! I do have to warn you though, it makes a ton!! But don’t worry, those leftovers will be eaten too 😊. Also pair this with my garlic bread recipe and you’ll be in for a delicious garlic overload!

Venison Sausage and Beef Bolognese

Great way to use your pan sausage from my very first recipe I ever made!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Beef, Italian, Sausage, Venison
Servings: 10
Author: Sophie May


  • 2 tbsp olive oil
  • 1/2 white onion
  • 2.5 cloves garlic
  • handful of baby carrots
  • salt to taste
  • pepper to taste
  • 1/2 tsp red pepper flakes can add more depending on spice tolerance
  • 1 tsp Italian seasoning
  • 1 lb ground beef can use ground venison too if desired
  • 1 lb deer pan sausage
  • 3/4 can pesto tomato paste
  • 1 jar Rao’s marinara or your favorite sauce
  • 6 oz shredded Swiss & gruyere or favorite white cheese
  • 1/4 cup heavy cream or up to 1 cup for desired pinkness
  • Package of Spaghetti cooked as directed
  • Parmesan cheese for topping


  • Food process onion, garlic, and carrots until very finely chopped.
  • Over high heat start to heat olive oil. Add minced veggies and cook til brown (~3-5min) adding in salt, pepper, Italian seasoning, a pinch of red pepper flakes.
  • Once the desired color, add pesto tomato paste. Cool until a dark maroonish red color ~5 min. Remove from pan and put in a dish to be used later.
  • Add meats to the pan that was just used. Break up the meat and combine. Once browned drain oil off and return to pan.
  • Add the tomato paste mixture and mix well. Add pasta sauce and mix well. Add cheese mixture and mix till combined. Add a dash of heavy cream (until desired pink color)*. Add pasta.
  • Add Parmesan cheese on top if desired and ENJOY!
  • *honestly this step can be skipped. The pasta is great with just the red sauce. The heavy cream just gives it more creaminess.

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