I made this yesterday because this cold weather makes me crave stick to your ribs rich pasta sauces and stews.
What you are cooking here is a ragu which tastes better the longer that it simmers...
20 oz pack of ground bear meat
tin of chopped tomatoes
1 onion - finely diced
3 cloves garlic - ditto
couple of carrots - ditto
tomato paste (the stuff in the tubes)
1 pint milk
1 meat stock (can be chicken, beef whatever)
2 tablespoons olive oil
1/4 stick of butter
Fresh Linguine
In a casserole dish that can handle the stove top melt butter in olive oil over medium high heat
Add garlic and onions fry until onion transluscent
Add carrots and fry until softened
Pull out veggies set aside - keep warmed
Brown bear meat until nicely browned stirring often over high heat
Reintroduce veggies back into the meat and mix together
Deglaze pan with some wine cook until you can no longer smell the wine
put veggies back it
Add can of tomatoes and squeeze in a generous amount of tomato paste - stir
Add milk and bring to boil
Add meat stock - stir
Put lid on casserole dish and put into the oven at 250F for four hours
Cook the lingine al dente
Drain in a colander
Throw linguine back in the saucepan it was cooked in and then empty the contents of the casserole in - mix thoroughly
Eat
It isn't Cordon Bleu but it is good peasant cooking and it was so good that I just had some for lunch too[tasty]
What you are cooking here is a ragu which tastes better the longer that it simmers...
20 oz pack of ground bear meat
tin of chopped tomatoes
1 onion - finely diced
3 cloves garlic - ditto
couple of carrots - ditto
tomato paste (the stuff in the tubes)
1 pint milk
1 meat stock (can be chicken, beef whatever)
2 tablespoons olive oil
1/4 stick of butter
Fresh Linguine
In a casserole dish that can handle the stove top melt butter in olive oil over medium high heat
Add garlic and onions fry until onion transluscent
Add carrots and fry until softened
Pull out veggies set aside - keep warmed
Brown bear meat until nicely browned stirring often over high heat
Reintroduce veggies back into the meat and mix together
Deglaze pan with some wine cook until you can no longer smell the wine
put veggies back it
Add can of tomatoes and squeeze in a generous amount of tomato paste - stir
Add milk and bring to boil
Add meat stock - stir
Put lid on casserole dish and put into the oven at 250F for four hours
Cook the lingine al dente
Drain in a colander
Throw linguine back in the saucepan it was cooked in and then empty the contents of the casserole in - mix thoroughly
Eat
It isn't Cordon Bleu but it is good peasant cooking and it was so good that I just had some for lunch too[tasty]
