I got some elk sausage and made bolognese. It reminded me so much of our trip to Pisa. We had wild boar bolognese in a trattoria in Pisa and the elk bolognese was similar in flavor.
Elk Bolognese
1 lb elk sausage
1 large onion, chopped
1 large carrot, peeled and pureed in food processor
4 cloves garlic, finely minced
1 can tomato paste
1 cup red wine
2 cups beef stock
1 cup milk
1 large can San Marzano crushed tomatoes (28 ounces)
1 can diced tomatoes, pureed
2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
1 cube porcini mushroom
1 Tbs Ariosto Carni mix
2 bay leaves
1/2 cup chopped Italian parsley
In an Instant Pot on Saute, brown elk sausage. Do not drain oil. Add onion to pot and saute. Add carrot and garlic. Then add the tomato paste and saute for 5 minutes.
Add red wine. Reduce by half, about 10 minutes. Add the meat, the beef stock, milk, tomatoes and cheese rinds. Add the porcini cube and break up. Add Carni mix\ and bay leaves. Set on Stew for 30 minutes.
Remove the cheese rinds and discard. Let the sauce sit and cool down. Do not stir. Refrigerate and remove the solidified fat. Then, add parsley.
2021 01 11
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