Wild Game Bolognese

Here comes a nordic variation of the classic Sauce Bolognese.

In a family with two very young children, Spaghetti Bolognese is a standard meal of course. That always fits. But eventually it becomes a bit boring, so this variation comes in handy.

The special thing with this recipe is, that the minced meat is game meat: wild boar, deer, venison, or a mixture – I used elk yesterday. If this is not available, I am sure that the ordinary beef mince will work just as well. The extra touch comes from the spices, in the end you get a classic Bolognese with a nordic twist. I have cooked this a couple of times during last fall and my family and I, we are thrilled. Here we go!

Ingredients:

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  • 500 gr minced game meat
  • 1 shallot
  • 1 garlic clove
  • 1 carrot
  • 1 rod of celery 
  • 100 gr. diced bacon
  • 3 tablespoons tomato puree
  • 200 ml white wine
  • 1 can whole tomatoes (400 gr)
  • 2 bayleafs
  • 2 tablespoons concentrated game fond (alternatively beef fond)
  • 8 juniper berries
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Serve with:

Spaghetti und Parmesan

Preparation:

Peel the shallot and the garlic clove and chop finely. Peel the carrot. Chop celery rod, carrot and Bacon into small dices.

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Fry the shallot, garlic, vegetables and bacon in half of the amount of olive oil in a large pan, without letting it get color, about 5 minutes. Remove from the pan and put aside.

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Fry the minced meat in the same pan at high heat in the rest of the olive oil until it gets a nice brown color. Add salt and pepper. Add vegetable-bacon-mix and tomato puree.

Add the white wine and let cook for about 2 minutes. Then add the canned tomatoes, bayleaf, fond, juniper berries (I use a strainer or a small cotton bag to keep the berries together, it is easier to remove the berries before serving), sage and thyme.

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Let slowly cook under the lid for about 30 minutes. Stir every now and then, add water if needed.

Serve with spaghetti and parmesan cheese.

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