We have a big work weekend coming up at the deer camp. Planting food plots for the season. I pulled out 4# of ground wild hog I needed to use up, along with 4# of 50/50 venison and beef ground meat. Making a big pot of Ragu Bolognese sauce. Will bring some to the camp for dinner one night, the rest will be frozen for future dinners-either lasagna or more ragu.
First off...sautee the veggies. I used 4# red onion, 2# celery, 2# carrot, and 2 pods of garlic..down in the stock pot with 1 cup of olive oil...
Deglaze with 2 cups red Italian table wine (I use Burgundy)
Next, the meats:
Ground Wild Hog
50/50 venison/beef
1# homemade bacon (pancetta is traditional...mine is not ready yet so subing bacon)
Dice into very thin Lardoons:
Fry that down on high, until meats are just cooked to keep them soft. Then deglaze with last 2 cups of wine
Cook until alcohol flashes off, then add tomatoes and tomato paste:
Add 2 cups water to the pot and 4 cups of whole milk.
Simmer low heat for 4 hours, stirring every 20 minutes or so to keep from scorching the bottom.
I am going to boil the penne pasta then add that to (2) 9X13 deep dish aluminum pans. Cover with some of the ragu and seal the lid. Will pop that into the oven to warm up in the camp kitchen for one nights meal...parmesan cheese optional...
First off...sautee the veggies. I used 4# red onion, 2# celery, 2# carrot, and 2 pods of garlic..down in the stock pot with 1 cup of olive oil...
Deglaze with 2 cups red Italian table wine (I use Burgundy)
Next, the meats:
Ground Wild Hog
50/50 venison/beef
1# homemade bacon (pancetta is traditional...mine is not ready yet so subing bacon)
Dice into very thin Lardoons:
Fry that down on high, until meats are just cooked to keep them soft. Then deglaze with last 2 cups of wine
Cook until alcohol flashes off, then add tomatoes and tomato paste:
Add 2 cups water to the pot and 4 cups of whole milk.
Simmer low heat for 4 hours, stirring every 20 minutes or so to keep from scorching the bottom.
I am going to boil the penne pasta then add that to (2) 9X13 deep dish aluminum pans. Cover with some of the ragu and seal the lid. Will pop that into the oven to warm up in the camp kitchen for one nights meal...parmesan cheese optional...
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