Ingredients:
- 1/2 large onion or 1 small onion
- 2 celery stalks, leaves cut off
- about 1/2 cup to 1 cup of baby carrots (I didn't really measure, just make sure you have equal amounts of onion, celery, and carrots)
- 2-3 garlic cloves
- 1-1 1/2 pound ground venison or other ground meat mix
- 1 28 ounce can of crushed tomatoes (or tomato sauce)
- about 1/2 cup whole milk, half and half, or heavy cream (I went for the cream!)
- Handful of chopped fresh parsley
- salt and pepper to taste
- 1 pound rigatoni
- Parmesan cheese
Directions:
- Using a food processor, pulse the onion, celery, carrots, and garlic until finely chopped.
- In a large dutch oven saute the mirepoix of vegetables in olive oil over medium heat. Season with salt and pepper. I sauteed them for 3-5 minutes. Once you start smelling them go ahead and add the ground venison or other ground meat.
- Use a spoon to break up and brown the meat. My dad always says to cook it on high so the meat browns well and deepens in flavor! I also seasoned again with a little salt and pepper. Again, my dad always says to season each layer of food.
- Once the meat is browned, add the crushed tomatoes. Bring to a simmer.
- Then add the milk, half and half, or cream, whichever you prefer. If it seems like you need more liquid, just add a bit more.
- Now it's time to let the sauce simmer and allow all the flavors blend together. I cooked the bolognese on low for about 30-45 minutes.
- Last add some fresh chopped parsley and add seasoning if needed.
- Bring one pound of water to boil, and cook rigatoni until aldente (reserve 1 cup of pasta water to loosen sauce if needed).
- Strain and add pasta to the sauce. Stir the pasta with the sauce (if it seems to thick, add some pasta water to loosen it up). This is another trick my dad taught me. You should always combine the pasta with your sauce!
- Top with Parmesan cheese and enjoy! I served the pasta with garlic bread.