Bolognese is a dish that is comforting, filling, and all around delicious. Adding venison to it is a great way to step it up a notch. You can make this dish as simple or as complex as you want; I opted for the more complex.
I view this dish as a dish that can have many interpretations, and all of them be delicious. I add some unique ingredients to mine as a way to up the flavor and pair it well with the venison. One of those ingredients is coffee grounds. They melt into the sauce, but bring an earthiness that ties in very well with the venison and completes a more well rounded dish for me.
One of my secret weapons in this dish, and a lot of others, is cinnamon. Most will say it doesn’t belong in this dish, I say they’re wrong. When used right, cinnamon isn’t just for desserts. Cinnamon gives a nice warming spice that can tie a whole dish together. Using just the right amount, cinnamon can be a bridge between spicy, savory, and earthy. Use just enough to where you ask what that flavor is, but not enough that it overpowers the entire dish. I use cinnamon in my beef and pork rubs for BBQ, in my Italian sauces, as well as some of my steak rubs.
I serve this sauce over homemade pappardelle pasta; it really lets the dish sing. There’s just something about homemade pasta and homemade sauce that keeps you wanting more. Plus, you have 2-3 hours to clean up and make pasta before this dish is done, plenty of time! I toss a little sauce with the pasta for 2 reasons as well. One to keep it from sticking completely together before serving time, and two, to let the pasta soak up some of the sauce flavor.
You could can this sauce if you wanted to as well, but that’s a topic for another day! Enjoy!
Serving Size: 4-6 servings
Time to make: 3 hours, 30 min
Also works with: Any ground meat
Serve with: Noodles and garlic bread
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