Easy Venison Bolognese Sauce
Filed under: Recipes
This easy pasta sauce recipe is rich and satisfying, made with common ingredients you most likely have in your pantry!
With the Covid-19 stay-at-home orders I’ve searched for a new recipe to try for the venison in the freezer and the ingredients available here without having to go to the grocery store. I discovered this Instant Pot recipe and modified it for venison and what was in the pantry. If you don’t have an Instant Pot you can cook this in a crock pot/slow cooker for 8-10 hours on low. It’s now a family favorite and will be a regular recipe I cook! Enjoy!
- 1 tablespoon olive oil
- 1-1/2 cups diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 1/2 pounds ground venison
- 3-4 oz. diced Canadian Bacon
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 28 ounces crushed Great Value tomatoes, in purée
- 1/2 cup water
- 2 Tbs. dried parsley
- 1/4 cup whipping cream or whole milk
- pinch ground nutmeg (to taste, optional)
- salt and ground black pepper
- cooked pasta of your choice (larger, firmer pasta is better but use whatever you have as I did)
- Shredded Italian cheese for topping: parmesan, provolone, Romano
- Turn the Instant Pot on the Sauté setting.
- Add olive oil and heat.
- Add onions, carrots, and celery, and cook until softened, about 5-8 minutes.
- Add ground venison and Canadian Bacon to the Instant Pot
- Add 1 teaspoon salt and 1/2 teaspoon ground black pepper.
- Cook the meat on the sauté function, breaking up meat with a spoon, until browned.
- Add garlic to the Instant Pot, and cook for 1 minute, until fragrant.
- Add the red wine, scraping the brown bits from the bottom so that nothing sticks to the bottom and all ingredients move freely, no sticking.
- Simmer for 2-3 minutes, until most of the wine has evaporated.
- Stir in crushed tomatoes in purée, water, and 1 Tbsp parsley. Bring to a simmer.
- Put the lid on and seal the Instant Pot. Set the unit to HIGH pressure for 25 minutes. Quick release pressure and carefully lift lid when the float drops.
- Switch the Instant Pot to the lowest heat sauté setting and bring to a bubble. Simmer, uncovered, for 5-10 minutes, frequently stirring. Allow the sauce to thicken.
- Stir in whipping cream, remaining dried parsley, and ground nutmeg (if using). Season to taste with salt and pepper. Serve over cooked pasta with plenty of shredded/grated cheese and a sprinkling of parsley, if desired.
Notes: This recipe works well with ground turkey, elk, pork…whatever you have in the freezer. Above is the recipe as I changed it – the original recipe here must be even better if you have all the ingredients or want to modify it for your own use.