🍝 Scratch-Made Bolognese with Wild Elk or Buffalo Recipe

 

A bold, nourishing take on an Italian classic — slow-cooked in copper, built on bone broth, and served over einkorn sourdough pasta.

🕰️ Total Time: 3–4 hours | 🍽 Serves: 4–6

Cooked low and slow, just the way we like it.

---

🦌 Ingredients

For the Sauce:

• 2 tbsp cold-pressed olive oil

• 1 large yellow onion, finely diced

• 2 medium carrots, peeled & finely diced

• 2 celery stalks, finely diced

• 4 cloves garlic, minced

• 1½ lbs ground New Zealand elk or ground buffalo

• 2 tbsp tomato paste

• ½ cup dry red wine (optional, but recommended)

• 1 cup house-made buffalo bone stock (or high-quality bone broth) * use Bonafida*

• 1½ cups crushed tomatoes (San Marzano if available) * Available for purchase in our store*

• 1 bay leaf

• 1 tsp dried oregano

• Sea salt and black pepper, to taste

• Optional: a splash of heavy cream or whole milk (for richness)

To Serve:

• Einkorn sourdough pasta, cooked al dente

• Fresh basil or flat-leaf parsley

• Shaved Parmigiano-Reggiano

• Extra virgin olive oil, for drizzling

• Slice of toasted einkorn sourdough, for mopping up every last bit

---

🫕 Instructions

1. Build the Base:
   In a heavy-bottomed or copper pot, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté 8–10 minutes until soft and fragrant.

2. Brown the Meat:
   Stir in garlic, then add the elk or buffalo. Cook until browned and crumbled, about 10–12 minutes. Season with salt and pepper.

3. Deglaze & Simmer:
   Stir in tomato paste and cook 2–3 minutes. Deglaze with red wine, scraping up browned bits. Simmer until slightly reduced.

4. Add Liquids & Spices:
   Pour in buffalo bone broth, crushed tomatoes, bay leaf, and oregano. Bring to a simmer. Reduce heat to low.

5. Slow Cook:
   Cover loosely and simmer for 2 to 3 hours, stirring occasionally. Remove bay leaf. Optional: stir in a splash of cream for a silkier finish.

6. Taste & Finish:
   Adjust seasoning. Serve hot over einkorn sourdough pasta. Top with shaved Parmigiano, fresh herbs, and a drizzle of olive oil.

---

🌾 Why Einkorn Pasta?

We hand-roll and ferment our einkorn sourdough pasta using an ancient grain rich in protein, flavor, and nutrients. Naturally easier to digest and full of character, it’s the perfect match for bold sauces like this one.

---

🍷 Dessert Pairing Suggestion

Pair this hearty Bolognese with a slice of our Bittersweet Chocolate Olive Oil Cake, served with a spoonful of whipped crème fraîche and a touch of sea salt. It’s rich, refined, and just rustic enough.

---

🔥 The Gold Standard Philosophy

This dish is about depth, flavor, and patience — no shortcuts, no synthetic anything. Just wild meat, real broth, honest pasta, and timeless cooking. Exactly how it should be.

---

Available for order on Fridays & Saturdays — limited quantities. Pre-order recommended.