Elk Ragu Pasta

A rich, slow-simmered elk ragu made with tender ground or shredded elk, tomatoes, red wine, and herbs, served over pasta. This classic-style sauce highlights the bold flavour of lean Canadian elk meat and is perfect for hearty, comforting meals.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 4 Servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

Ingredients:

🥩 Ragu

2 lb elk ground or shredded
1 onion finely diced
3 cloves garlic minced
1 can 28 oz crushed tomatoes
2 tbsp tomato paste
1 cup red wine
1 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste

🍝 For Serving

Cooked pasta tagliatelle, pappardelle, or fettuccine
Grated parmesan optional
Fresh parsley optional

Method

Instructions:

Sauté Base

Heat olive oil over medium heat. Add diced onion and cook 4–5 minutes until softened. Add garlic and cook 1 minute.

Brown Elk

Add elk, breaking it up. Cook until browned and no longer pink. Season lightly with salt and pepper.

Build Flavour

Stir in tomato paste and cook 1–2 minutes to deepen flavour.

Deglaze

Pour in red wine, scraping up browned bits. Simmer 3–5 minutes.

Add Tomatoes

Add crushed tomatoes and Italian seasoning. Stir well.

Simmer

Reduce heat to low and simmer uncovered for 1.5–2 hours, stirring occasionally, until thickened.

Finish & Serve

Taste and adjust seasoning. Serve over pasta and top with parmesan and fresh parsley.

Notes

Slow simmering develops rich flavour. Elk is lean, so avoid overcooking early — let the sauce do the work. This ragu pairs best with wide pasta like pappardelle.