Venison Sausage and Beef Bolognese
Great way to use your pan sausage from my very first recipe I ever made!
Servings: 10
Equipment
Ingredients
- 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
Instructions
- 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.