When I want a comforting pasta sauce that really lets ground venison shine, this venison bolognese is one of my go-to recipes. It’s rich, savory, and loaded with flavor from a blend of aromatic vegetables and herbs, slowly simmered in crushed tomatoes.
If you’re used to a classic venison spaghetti sauce that has a fair amount of tomato paste, this one’s a little different. I keep the ingredients fresh and light so that I’m not masking too much of that delicious venison flavor.
Check out my other ground venison recipes like venison meatballs, venison chili, or venison goulash.
What Makes This Venison Bolognese Different?
While this isn’t a 100% traditional Italian bolognese, it’s got all the soul of a properly executed slow-cooked meat sauce. I’m using lean ground venison here, so you don’t want to simmer the sauce for hours like you would with ground beef.
Cooking too long will leave you with dry, flavorless meat. So this technique is perfect for elk, moose, or a blend of deer and wild pork if you like a little more fat.
Instead of tomato paste, I go with sweet bell peppers for natural sweetness and complexity. There’s plenty of olive oil, garlic, basil, and fresh parsley to balance the lean meat. You won’t find milk or cream in the sauce itself. Just clean flavors that simmer down into something soul-warming and delicious.
For depth, I serve mine up with roasted Napa cabbage Au gratin. It’s just rich enough to round things out and pairs perfectly with the sauce. Totally optional. But it’s a delicious pasta alternative that I’ve served up alongside it for years.
Ingredients You’ll Need
Here is a quick reference bolognese Ingredient list:
For the Venison Bolognese:
- 1 pound ground venison (10–15% fat is ideal)
- 2 red bell peppers, roughly chopped
- 1 cup onion, roughly chopped
- ⅔ cup carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 tablespoons olive oil
- 4 garlic cloves, chopped
- 1/2 cup of dry red wine
- 1/2 cup of stock (chicken or venison)
- 1 (28-ounce) can crushed tomatoes
- 8 fresh basil leaves, chopped
- ¼ cup chopped Italian parsley
- Salt and black pepper, to taste
How to Make Venison Bolognese
- Meanwhile, cut the peppers, onion, carrot, and celery until finely chopped. (Or pulse in a food processor)
- In a large pot over medium-high heat, warm the olive oil. Add your vegetable mixture and garlic and sauté for about 5 minutes.
- Increase the heat to medium-high, then stir in the ground venison. Cook 8–10 minutes, breaking it up as it browns.
- Pour in the wine and cook until it’s reduced by about 75%.
- Pour in the crushed tomatoes and stock. Bring to a slow simmer and season to taste. Cook until slightly thickened, around 20 to 30 minutes.
- Add the basil and parsley and simmer for another 5 minutes. Season to taste with salt and pepper if needed.
Pro Tip: You can make the sauce a day ahead. Letting the sauce rest overnight in the fridge will help the flavors develop and the meat absorb a little moisture.
Optional Side: Creamy Roasted Cabbage Gratin
While pappardelle and tagliatelle pasta are traditional and may seem like the obvious answer, there are more tasty options. Take this venison bolognese to the next level, serve it with this roasted Napa cabbage gratin.
It’s rich, herby, and cheesy, with just enough richness to complement the sauce. I originally thought about layering it like a lasagna, but keeping the two components separate makes it easier to control how much of each you plate up.
Here is how to make it:
Ingredients:
- 1 head Napa cabbage, cored and cut into 8–10 wedges
- 2½ teaspoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- ⅓ cup red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1½ teaspoons fresh rosemary, chopped
- 1¼ cups heavy cream
- 1½ cups white cheddar, shredded
- ½ cup Parmesan cheese, grated
Instructions:
- Preheat the oven to 350°F. Arrange the cabbage wedges on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 35–40 minutes, or until the edges are browned and the wedges are tender.
- While the cabbage roasts, melt butter in a saucepan over medium-low heat. Add the red onion, garlic, and rosemary. Cook for 5–6 minutes until softened.
- Add the heavy cream and bring to a gentle simmer. Cook over low to medium-low heat for 12 minutes to thicken slightly.
- Oil a shallow baking dish or use nonstick spray. Layer the roasted cabbage in the dish and pour the cream mixture over top.
- Sprinkle with white cheddar and Parmesan, then broil for 3–7 minutes until bubbling and golden brown. Keep a close eye while it broils. It can burn fast.
Serving Tip:
Serve a wedge of the cabbage gratin alongside a bowl of pasta topped with venison bolognese. It’s rich, satisfying, and balances out the lean game flavors perfectly.
Storage & Reheating Tips
- Fridge: Store leftover bolognese in an airtight container for up to 5 days.
- Freezer: This sauce freezes beautifully. Portion it into quart containers or freezer bags and store for up to 3 months.
- Reheat: Warm gently on the stovetop. You can warm in the microwave, just watch out for splattering.
Frequently Asked Questions
Here is a list of commonly asked questions with answers:
What’s the Best Cut of Venison to Use for bolognese?
This recipe uses ground venison, so any cut you’ve already run through the grinder will work. If you’re starting with whole muscle, neck and shoulder are great choices. Just make sure there’s a little fat in the mix to keep the meat from crying out.
What’s the difference between venison bolognese and venison ragu?
In traditional Italian cooking, a ragù refers to any slow-cooked meat sauce. Bolognese is a specific ragù from Bologna that’s typically made with ground meat, a soffritto base, and sometimes milk. This recipe splits the difference—ground venison, slow-simmered sauce, and no dairy in the sauce.
Can I make this in a slow cooker?
You could. Brown the venison and sauté the veggies first, then combine everything in a slow cooker on low for 6–8 hours. But the stovetop version gives you more control over texture and flavor.
MORE gROUND VENISON RECIPES
- Classic Venison Tacos
- Steakhouse Style Venison Burgers
- Venison Casserole
- Korean Venison and Rice bowls
- Venison Meatloaf with Bacon
Venison Bolognese
Ingredients
For the Bolognese
- 1 pound ground venison
- 2 red bell peppers, seeded and roughly chopped
- 1 cup onions, roughly chopped
- 2/3 cups carrots, peeled and rough chopped
- 2 celery stalks, roughly chopped
- 3 tablespoons olive oil
- 4 garlic cloves, roughly chopped
- 28 ounce can crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup chicken stock or venison stock
- 8 fresh basil leaves, chopped
- 1/4 cup fresh Italian parsley, chopped
- salt and pepper to taste
Instructions
- Finely chop the carrots, onions, bell peppers, and celery. Mince the garlic.
- Heat a pot with the olive oil over medium heat. Add the chopped vegetables and minced garlic. Cook until they become fragrant and tender, around 6 to 8 minutes.
- Increase the temperature to medium-high and add the ground venison. Season with salt and black pepper. Break up the meat into small pieces using a wooden spoon. Cook until the meat has lightly browned, around 5 to 8 minutes.
- Pour in the red wine and simmer until it's nearly evaporated. Around 3 minutes.
- Add the crushed tomatoes and stock. Stir to combine and season to taste with salt and pepper. Bring to a gentle simmer and cook until the sauce has slightly thickened, around 30 minutes.
- Add the fresh basil and parsley and simmer for 5 more minutes. Season to taste with salt and pepper.
NOTES
- Sauce Freezes Well: This venison bolognese tastes even richer after a night in the fridge and holds beautifully in the freezer for up to 3 months in airtight containers or bags.
- Fat Content Tip: Ground venison is naturally lean. For more depth, use 10–15% fat ground or add a splash of olive oil or a bit of pork fat during cooking.
- Fresh Herbs: Fresh basil and Italian parsley give the sauce bright flavor. Want something different? Thyme or oregano make great substitutes.
- Pasta Pairing: Best with wide noodles like pappardelle, tagliatelle, or rigatoni. The hearty sauce clings perfectly to these shapes.
- Optional Side Dish: Serve with roasted Napa cabbage gratin finished with cream, rosemary, and cheese for a cozy winter twist (instructions are in the post).
- Meal Prep Win: Double this recipe. It reheats beautifully and feeds you all week. Ideal for batch cooking or weekly dinners.
