Venison Bolognese with Pumpkin Pasta Noodles
Its Fall Ya'll!! Its my favorite time of the year. The cool weather, hunting season, holidays, Halloween and pumpkins. Its the dreamiest time of the year for me! I just love to sit by the fire with a hot cup of spiced apple cider and a big bowl of Venison Bolognese with Pumpkin Pasta Noodles. Nothing screams Fall like this recipe!
I have an addiction to Bolognese, I will usually order it at most Italian restaurants. To me Bolognese is a sauce that is so simple to make, yet so complex at the same time. And if you can nail this combo, you my friend are a Bolognese Rock Star!
Now, I love to hand make pasta. There is something so zen like to me during the process of making it, so ya'll might not want to make your own pasta. But if you don't you can substitute regular Fettucinie noodles.
If your in the Fall Spirit and are dying for delicious fall flavors this little dish has you covered!
Venison Bolognese with Pumpkin Pasta Noodles:
4 Tbs. (1/2 stick) unsalted butter
2 Tbs. extra-virgin olive oil
3 thin slices pancetta, ﬁnely chopped
1 large yellow onion, cut into small dice
1 carrot, peeled and cut into small dice
1 celery stalk, cut into small dice
1.5 # Venison, ground
1/2 lb. ground wild boar (or pork)
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1/2 cup dry white wine
2 cups Venison Stock (or canned Beef Stock)
2 large tomatoes, peeled, seeded and ﬁnely chopped
5 fresh sage leaves
1 bay leaf
1/3 cup heavy cream
1/4 cup Venison Demi-Glace, or Beef Demi-Glace
1 lb. homemade Pumpkin Pasta, fettuccine noodles
1 cup grated Parmigiano-Reggiano cheese
In a Dutch oven over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until lightly golden, 8 to 10 minutes. Add the ground venison and wild boar stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
Add the venison stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and season with salt and pepper. Remove the bay leaf and discard.
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but ﬁrm to the bite), 1 to 3 minutes. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Serve with more cheese at the table!
Pumpkin Fettuccine Noodles:
3 1/2 to 4 cups all-purpose flour
4 extra-large eggs
1/2 teaspoon extra-virgin olive oil
1/2 Cup Pumpkin Puree
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, olive oil and pumpkin puree. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands. If your dough is too sticky you need more flour, so add more about 1 tablespoon at a time.
Once the dough has formed into a ball, lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Roll through a pasta sheeter then hand cut the noodles into fettuccine.