This pasta dish has been one of my favorites during the Winter season; hearty, slightly spicy with a gingery Korean twist that has even the most hardcore Bolognese purists asking for seconds - unlike the more traditional sauce that using milk and hours to simmer, my version incorporates ground venison (feel free to use beef) and omits milk entirely, plus tons of fresh grated parmesan and green onions,

KOREAN VENISON BOLOGNESE

Serves 4 to 6 | Prep, Cook Time 45 Minutes

INGREDIENTS

2 tablespoons sesame oil

1 cup finely chopped onion

1 cup finely chopped carrot

1 cup finely chopped celery

7 garlic cloves, minced

2 tablespoons peeled, minced ginger

2 tablespoons tomato paste

1 pound ground venison, or beef

4 ounces white button mushrooms, finely chopped (about 2 cups)

1 cup finely chopped green onions - divided

¾ cup low-sodium soy sauce

¼ cup turbinado sugar

Kosher salt and black pepper

12 ounces dried egg pasta (tagliatelle or pappardelle)

Freshly grated Parmesan, for serving

TECHNIQUE

Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until

softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger

and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as

necessary to avoid burning. Return heat to medium.

Add ground venison, mushrooms and ½ cup of the green onions and cook, stirring to

break up the meat, until meat is browned, 3 to 4 minutes. Add soy sauce, sugar and ¼

cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring

occasionally, until sauce has thickened, 30 minutes. Season with salt and pepper.

As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook

pasta according to package directions until al dente. Drain.

Divide pasta in bowls and top with Bolognese. Serve with parmesan and remaining

green onions.