An Alaskan twist on an Italian classic

Quick Moose Bolognese

Bolognese sauce is one of those dishes that usually takes hours to simmer into perfection, but when you’re working with lean and delicate moose meat, long cooking isn’t necessary. In fact, I use a special technique to keep ground moose tender—adding a little water and baking soda! This helps soften the lean meat and keeps it from drying out.

To build a quick yet flavorful sauce, we fine-chop using a food processor a medley of vegetables—onion, carrot, celery, and garlic—which melt into the sauce, giving it richness and depth. Not only does this add great texture and body, but it also sneaks in extra nutrition without needing heavy creams or long reductions. The result? A hearty, comforting meal that’s ready in under an hour, using less than a pound of moose meat to serve 4-6 people.

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I use moose, which is an incredibly lean, high-protein meat, rich in iron and B vitamins, making it a fantastic alternative to beef. Because it’s wild game, it’s free of antibiotics and hormones—just pure, natural protein. But I use moose, because I have access to moose meat. You can easily substitute your favorite ground meat in this recipe.

 

Let’s talk about that everyday veg that we are using in this meal. Carrots add natural sweetness and a boost of vitamin A. Celery brings in depth of flavor while offering anti-inflammatory benefits. Onion and garlic are classic aromatics that not only enhance taste but also provide antioxidants and immune-boosting properties. We fine chop all of these fabulous veggies in a food processor, so by the time they are cooked down, they disappear into your sauce, adding great flavor and depth.

 

Would love to hear how you make your quick Bolognese—any special tricks? Let me know in the comments!

Ingredients
  • ¾ – 1 lb ground moose meat
  • 2 tbsp water
  • 1 tsp baking soda
  • 2-4 tbsp olive oil
  • 1 small onion or 1/2 large onion, rough chopped
  • 2 carrots, rough chopped
  • 2 celery stalks, rough chopped
  • 4-6 cloves garlic
  • 2-4 slices bacon, rough chopped
  • 3 tbsp tomato paste
  • 2 tbsp flour
  • 1 cup red wine
  • 1 tsp granulated garlic
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp Worcestershire sauce
  • 4 cups low or no sodium beef broth
  • 1 cup water
  • Salt & pepper to taste
  • ½ cup grated Parmesan
  • 1 lb pasta of choice (I love pappardelle)

 

Instructions
  1. In a bowl, mix ground moose with water and baking soda and let sit for 10 minutes.
  2. Add 2 tbsp olive oil, rough chopped onion, carrots, celery, garlic and bacon to food processor, pulse until fine chopped.
  3. Heat 2 tbsp olive oil in large Dutch oven over medium heat. Sauté onion, carrot, celery, bacon and garlic until softened and browning, about 10 minutes. Stirring frequently.
  4. Add tomato paste to vegetables and stir and sauté for approximately 2 more minutes.
  5. Add the moose meat and brown gently, breaking it up. Approximately 5 more minutes.
  6. Add flour and mix thoroughly for about 1 minutes. This will help thicken the sauce.
  7. Season with Worcestershire, salt, pepper, oregano, granulated garlic and basil.
  8. Pour in wine and scrape bottom of pan. Then add beef broth and water, bring to simmer. Taste at this time to determine if it needs more seasoning. If using low or no sodium beef broth, extra salt may be needed.
  9. Add your pasta to the Dutch oven, turn to low and cover. Let simmer for approximately 12 minutes, stirring occasionally, so all pasta cooks evenly.
  10. When pasta is done, add Parmesan and mix thoroughly.
  11. Serve hot with additional Parmesan, if desired.

 

This is a go-to, no-fuss meal that’s deeply satisfying and perfect for busy nights. And if you don’t have moose on hand, feel free to swap in beef, venison, or even turkey!

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