Cavatelli with Venison Bolognese
“I created this recipe for my father-in-law, who is a big hunter,” Symon says. “I’m always looking for ways to cook up his fantastic venison in the fall and winter.” In place of the traditional Bolognese combination of beef, veal and pork, the venison gives this lush sauce a great gamey flavor. Slideshow: More Pasta RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
The Bolognese sauce can be refrigerated for up to 3 days.
Ground venison is available at specialty butchers and localharvest.org. Alternatively, you can substitute ground lamb for the venison.
Rich, spicy southern Italian red.