Elk Bolognese (Jeremy & Greg)

Directions

Jeremy

For the Bolognese you want to brown the meat on high in a little oil till you get some good color — then take out the meat and set aside.

Add chopped onion and a little balsamic vinegar to deglaze the pot. Cook for a few minutes

Add a couple tablespoons of tomato paste. Add lotta garlic + fine chopped carrot and celery (can use a food processor to make extra fine or just chop) and Cook for a few more minutes

—> alternate flavor profile … gochujang instead of tomato paste; use sake, soy, mirin … (ask greg for more info)

Add a 1t cumin & 2-3T nutmeg; 1T fennel seed + salt and pepper

Add two cups red wine and Cook down for 5 minutes

Then add meat back and crushed tomatoes and some beef stock, salt and pepper and some crushed red pepper flakes and simmer on low for 2hrs or so

—> crushed tomatoes are optional … meat forward vs. a sauce

Add additional salt and pepper to taste if needed and half cup or so of heavy cream or milk

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Greg's ideas

Cumin, fennel, pepper, salt

— black and white pepper … red chili

— TB caliber chili (spicy Italian pepper) … use garden

— anchovies

— parmesan rind …

— garlic cloves

— thyme, rosemary, oregano, bay leaves (tied up) basil

— alternate layers with béchamel / meat