Bolognese on minced venison
Ingredients
Cooking time: about 2.5 hours
10 people
3 tablespoons olive oil
2 yellow onions, diced
5 garlic cloves, finely chopped
800 g minced venison
400 g salsicca
800 g crushed tomatoes
400 g passed tomatoes
30 g tomato puree
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 teaspoons dried basil
3 teaspoons Italian spice mix
1 teaspoon fennel seeds
1/2 teaspoon chili flakes
Preparations
Heat the olive oil over medium heat in a large cast iron saucepan. When hot, add chopped onion and garlic. Stir with a wooden spoon and cook until the onion is soft, about 3-5 minutes. Be careful as garlic can easily burn.
Remove the skin from the salsiccia. Add minced venison and salsiccia. Cook until the meat is browned.
Hold the crushed tomatoes and tomato sauce, add a little water to the tomato jars, shake a little and pour into the pot.
Add sugar, salt, pepper, dried basil, Italian spice, fennel seeds, chili flakes and tomato puree. Stir to mix everything.
Lower the heat to low and simmer for about 2 hours. Stir from time to time, taste the sauce and possibly add more spices to your taste. Use the sauce for spaghetti, lasagna or something else good.
I like to make a larger amount when I make minced meat sauce, then I can use it for several dishes and it is perfect to freeze.
If you want to do less, just halve the recipe.
If you do not want to use salsicca in the sauce, replace the same amount with venison.
Enjoy!