Ragu Bolognese


  • 1/4 cup Olea EVOO
  • 2 medium onions, finely chopped
  • 4 ribs celery, finely chopped
  • 2 carrots, finely chopped
  • 4 cloves garlic, sliced
  • 1 pound ground venison
  • 1 pound ground beef
  • 4 ounces slab bacon, finely chopped
  • 2 16-ounce cans of tomatoes, crushed
  • 2 tablespoons tomato paste
  • 1 teaspoon Olea thyme
  • 1 cup dry red wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg
  • Olea sea salt and freshly ground pepper
  • 1 box fettuccine noodles
  • 1/2 cup parmesan cheese, plus extra for serving



  1. Heat  olive oil in a heavy-bottomed pot over medium heat until hot. Add the onions, celery, carrots, and garlic and cook for 5 minutes or until vegetables are translucent.
  2. Increase the heat and add venison, beef, and bacon, stirring often.
  3. Add tomatoes, tomato paste, wine, and thyme. Bring to a boil, then lower to a simmer for 1 hour.
  4. Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of Olea olive oil and 1 tablespoon of salt to the water. Add Fettuccine to the water for about 12 minutes or until al dente.
  5. Add heavy cream and nutmeg to the sauce. Simmer about 8 to 10 minutes. Season with salt and pepper to taste. Remove from heat, and let cool.
  6. When the pasta is cooked, drain and place the noodles on 4 to 5 plates. Top the pasta with the sauce. Divide the Parmesan cheese among the plates and serve.