Venison Bolognese (Venison Ragu Pasta Sauce)

1. Heat a Dutch oven over medium heat. Add pancetta to the pan and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and set aside.
2. Turn the heat down to low. If there isn't much rendered fat from the pancetta in the pan, add 1 tablespoon olive oil to the pan. Add onion, garlic, carrots, and celery to the pan. Cook until softened, about 10 minutes. Don't allow the vegetables to brown.
3. Add ground meat to the pan. Season with salt and pepper. Drizzle with 1 tablespoon olive oil. Break up the chunks and cook until the meat is browned, about 10 minutes. Add cooked pancetta back to the pan.
4. Add the wine to the pan. Cook until the wine has evaporated, about 10-15 minutes, stirring frequently.
5. Add the milk to the pan. Cook until the milk has evaporated, about 10-15 minutes, stirring frequently.
6. Add in tomatoes, tomato paste, and parmesan rind. Simmer on very low heat for 4-6 hours, stirring occasionally. If the sauce starts to get dry, add in some water a couple of tablespoons at a time.
7. Cook pasta according to the package or recipe directions. Reserve ⅓ cup pasta water. Stir reserved pasta water into bolognese. Drain pasta and toss with sauce. Top with fresh basil and parmesan cheese.

Cooling Instructions:

1. Bolognese is a great recipe to make a big batch for future meals. But, it should be cooled properly in order to avoid bacterial growth.
2. Pour the sauce into a shallow dish like a glass baking dish. Spread the sauce into a thin layer. Let the sauce cool at room temperature uncovered for 30 minutes, stirring occasionally.
3. Place the dish in the fridge uncovered and let it cool the rest of the way, stirring occasionally to redistribute the warm and cold spots. The FDA recommends cooling food to 70°F in 2 hours and to 41°F in a total of 6 hours. The time starts as soon as you finish cooking the food.

Freezing Instructions:

1. Bolognese sauce freezes very well and works great for easy weeknight meals.
2. Once the sauce has been cooled to 41°F or below using the cooling instructions above, it can be frozen. Portion the sauce into freezer zippered bags. Lay bags flat on a sheet pan and freeze until solid.
3. Store bags in the freezer for up to 6 months. Thaw under refrigeration and heat in a pot on the stove or in the microwave.