Fall Recipe Series— Pasta Bolognese
Fall Recipe Series presented by the BCAE. Personal Chef Liliana Dougan makes a healthy version of pasta bolognese.
Bolognese sauce: 1/2 pounds ground venison 1/2 pounds ground turkey 1/2 pounds ground lamb 1/2 pounds ground pork 1/4 cup chicken livers (optional) 3 each 28 oz. cans of San Marzano peeled whole tomatoes (or some other high quality tomato) 1/2 cup black french lentils 1 cup ground kale 8 cloves of garlic, crushed 1 small yellow onion, diced 2 cups red wine 2 tablespoons olive oil 1 tablespoon salt (add more to taste) 1 teaspoons pepper 1/2 teaspoons crushed pepper 4 sprigs fresh rosemary 2 sprigs fresh thyme, leaves removed 1 tablespoon Victoria Gourmet turkey rub
Directions: Crush garlic and dice tomatoes. Saute in oven proof sauce pan. Add venison and all the herbs cook until pink is all gone, add the rest of the meats one at a time and repeat the process. Add ground chicken livers (if using), lentils, and ground kale. Deglaze with the wine, add the rest of the ingredients and bring to boil on the stove, then place in the oven for 45 minutes to 1 hour, until the tomatoes appear charred. Remove from oven, adjust seasonings as needed and use with your favorite pasta. When ready to serve, place a couple of cups in a saute pan while pasta is cooking, add some buttermilk and pasta water (about 1/2 cup of each) and when pasta is ready add the pasta directly to sauce. This allows the pasta to meld with the sauce. Cook for about 30 seconds and plate. Top off with a bit more sauce and some freshly grated parmesan cheese.
Don’t forget to check out our archive of great fall and summer recipes here.
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