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Elk Ragu PastaElk Ragu Pasta

Elk Ragu Pasta

Created with premium ground elk from Fossil Farms, this cozy pasta dish reimagines traditional ragu with a leaner, sustainable protein. At 97% fat free and full of nutrients, elk brings a distinctive flavor that blends the richness of beef with the earthy notes of venison.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Elk Ragu Pasta
Elk Ragu Pasta
0
Servings6
Cook Time200 Minutes
Ingredients
1 - 1-pound package Fossil Farms Ground Elk
1 tablespoon extra virgin olive oil
4 tablespoons unsalted butter, divided
3/4 cup finely chopped onion
3/4 cup grated carrot
Salt, to taste
Pepper, to taste
1 cup milk
1 pinch nutmeg
1 cup red wine
2 cups crushed tomatoes
1 tablespoon fish sauce
1-1.5 pounds dried pasta such as rigatoni
Fresh Parmigiana-Reggiano cheese
Fresh herbs, for garnish
Directions
  1. Heat heavy bottomed pot (Dutch oven) to medium.
  2. Add the oil, 3 tablespoons of butter and chopped onion and cook until the onion is translucent.
  3. Add grated carrot and cook an additional 2-3 minutes.
  4. Add ground elk with a large pinch of salt and a few cracks of fresh black pepper.
  5. Crumble the meat and cook through until no longer pink.
  6. Add milk and a dash of nutmeg. Simmer until is has bubbled completely away.
  7. Add the wine and summer until it is fully evaporated.
  8. Add tomatoes, stir thoroughly and cook on low for 2-3 hours until much of the juice has evaporated. If it reduces too much, add a small amount of water.
  9. In medium pot, boil the pasta according to package instructions.
  10. Drain the pasta. Add fish sauce, 1 tablespoon butter and the cooked pasta to the sauce. Coat thoroughly.
  11. Top pasta with a generous amount of fresh Parmigiana-Reggiano cheese and fresh herbs.
0 minutes
Prep Time
200 minutes
Cook Time
6
Servings

Directions

  1. Heat heavy bottomed pot (Dutch oven) to medium.
  2. Add the oil, 3 tablespoons of butter and chopped onion and cook until the onion is translucent.
  3. Add grated carrot and cook an additional 2-3 minutes.
  4. Add ground elk with a large pinch of salt and a few cracks of fresh black pepper.
  5. Crumble the meat and cook through until no longer pink.
  6. Add milk and a dash of nutmeg. Simmer until is has bubbled completely away.
  7. Add the wine and summer until it is fully evaporated.
  8. Add tomatoes, stir thoroughly and cook on low for 2-3 hours until much of the juice has evaporated. If it reduces too much, add a small amount of water.
  9. In medium pot, boil the pasta according to package instructions.
  10. Drain the pasta. Add fish sauce, 1 tablespoon butter and the cooked pasta to the sauce. Coat thoroughly.
  11. Top pasta with a generous amount of fresh Parmigiana-Reggiano cheese and fresh herbs.