Venison Bolognese Recipe


  • ¼ cup extra virgin olive oil
  • 2 medium onions, finely chopped
  • 4 ribs celery, finely chopped
  • 2 carrots, finely chopped
  • 4 cloves garlic, sliced
  • 1 pound ground venison
  • 1 pound ground beef
  • 4 ounces slab bacon, finely chopped
  • 2 16-ounce cans of tomatoes, crushed
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 cup dry red wine
  • ½ cup heavy cream
  • ¼ teaspoon nutmeg
  • Kosher salt and freshly ground pepper
  • 1 box Fettuccine noodles
  • ½ cup Parmesan cheese, plus extra for serving


  1. Heat olive oil in a heavy-bottomed pot over medium heat until hot.
  2. Add the onions, celery, carrots, and garlic and cook for 5 minutes or until vegetables are translucent.
  3. Increase the heat and add venison, beef, and bacon, stirring often.
  4. Add tomatoes, tomato paste, wine, and thyme.
  5. Bring to a boil, then lower to a simmer for 1 hour.
  6. Meanwhile, bring a large pot of water to a boil.
  7. Add 1 tablespoon of oil and 1 tablespoon of salt to the water.
  8. Add Fettuccine to the water for about 12 minutes or until al dente.
  9. Add heavy cream and nutmeg to the sauce. Simmer about 8 to 10 minutes.
  10. Season with salt and pepper to taste.
  11. Remove from heat, and let cool.

When the pasta is cooked, drain and place the noodles on 4 to 5 plates.

Top the pasta with the sauce.

Divide the Parmesan cheese among the plates and serve.