Elk Ragu Pasta
October 7, 2026
This cozy recipe is comes from Fossil Farms, a pioneer in healthy and sustainable alternatives to conventional red meat. Specializing in providing the highest-quality farm-raised game, game birds, exotic meats and all natural meats in the country, this sustainable meat option is available at all Lunds & Byerlys locations!
SERVINGS
6-8
PREP TIME
N/A
COOK TIME
3 hr 20 min
Ingredients
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1package Fossil Farms' Elk Ground (1 lb.)
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1tablespoon extra virgin olive oil
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4tablespoons unsalted butter, divided
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3/4cup finely chopped onion
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3/4cup grated carrot
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Salt, to taste
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Pepper, to taste
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1cup milk
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1pinch nutmeg
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1cup red wine
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2cups crushed tomatoes
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1tablespoon fish sauce
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1-1.5pounds pasta
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Fresh Parmigiana-Reggiano cheese
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Fresh herbs, for garnish
Directions
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1
Heat heavy bottomed pot (Dutch oven) to medium.
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2
Add the oil, 3 tablespoons of butter and chopped onion and cook until the onion is translucent.
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3
Add grated carrot and cook an additional 2-3 minutes.
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4
Add ground elk with a large pinch of salt and a few cracks of fresh black pepper.
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5
Crumble the meat and cook through until no longer pink.
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6
Add milk and a dash of nutmeg. Simmer until is has bubbled completely away.
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7
Add the wine and summer until it is fully evaporated.
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8
Add tomatoes, stir thoroughly and cook on low for 2-3 hours until much of the juice has evaporated. If it reduces too much, add a small amount of water.
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9
In medium pot, boil the pasta according to package instructions.
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10
Drain the pasta. Add fish sauce, 1 tablespoon butter and the cooked pasta to the sauce. Coat thoroughly.
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11
Top pasta with a generous amount of fresh Parmigiana-Reggiano cheese and fresh herbs.
Recipe provided by Fossil Farms.