Shredded Elk Ragu
A cozy and satisfying meal using your favourite wild meat. Slow cooked to perfection to make a deliciously tender ragu to pair with your pasta of choice. Great to batch cook and freeze.
When I’m feeling like a super cozy and comforting meal on a colder day, this is definitely one of my go-to’s. This ragu is packed with flavour and tender shredded meat. A hearty and delicious meal. Use your choice of wild meat (elk, moose, deer, bear, etc.) or beef is just fine too. Enjoy!
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Shredded Elk Ragu
Yield: 4-6 servings
Prep time: 25 MinCook time: 5 MinTotal time: 30 Min
A cozy and satisfying meal using your favourite wild meat. Slow cooked to perfection to make a deliciously tender ragu to pair with your pasta of choice. Great to batch cook and freeze.
Ingredients
- ~1kg elk meat, cut into equal pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 3 cloves garlic
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 14oz crushed canned tomatoes
- 2 Tbsp tomato paste
- 2 cups beef stock
- 1 cup red wine
- 2 bay leaves
- 1/2 tsp oregano
- 1/2 cup fresh parsley, chopped
- Parmesan cheese, for serving
- Pasta noodles of choice (pappardelle or other thick pasta is recommended)
Instructions
- Cut and season the meat with salt and pepper, then brown in a large pot on medium-high heat in a little olive oil. Remove and set aside.
- Turn the heat to medium-low, then add the remaining olive oil, onion, carrots, and celery and cook until onion starts to become translucent. Add the garlic and cook a little longer. Add the tomato paste and cook another few minutes.
- Add the red wine, crushed tomatoes, and beef broth, and bring it to a boil. Add the meat back along with bay leaves, oregano, and parsley. Cook covered on low for 4-5 hours until meat is tender.
- Remove chunks from the sauce, shred, and add back. Serve with pasta noodles of choice.
Sidebar
A cozy and satisfying meal using your favourite wild meat. Slow cooked to perfection to make a deliciously tender ragu to pair with your pasta of choice. Great to batch cook and freeze.