Meals — January 12, 2013 at 10:59 am

Elk Ragù with Fusilli Pasta

Elk Ragu, ready in less than 1 hour.
Elk Ragu, ready in less than 1 hour.


I’m no hunter, but I had a friend give me some elk meat.  He actually shot this elk in Northern Utah.  I’d have to say, it was quite delicious.  Elk is also very low in fat and makes a nice healthy choice.  Now, I know some of you don’t like elk or won’t be able to find it.  No worries, feel free to substitute.  Beef, lamb, veal, bison, or almost any other meat would work fine for the Classic Italian Ragu sauce.  For those who are wondering why the carrots in the recipe?  Well, carrots are sweet when sautéed.  This sweetness helps balance the acidity of the tomatoes.  This is a much better way than adding table sugar to the sauce.

Elk Ragu with Fusilli Pasta
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4-6
  • 1 Lb Ground Elk Meat
  • ¼ Cup Olive Oil
  • 1 Med Sweet Onion, Chopped
  • ½ Cup Grated Carrots, Finely Chopped
  • 3 Cloves Pressed and Minced Garlic
  • 1 Tsp Fresh Ground Pepper
  • ¼ Tsp Kosher Salt
  • 5 Cups Pureed Tomatoes
  • 1 Bunch Fresh Basil, Chopped
  • 3 Oz Tomato Paste
  • 1 16 oz Package of Durum Wheat Semolina Fusilli Pasta
  • Fresh Grated Romano Cheese
  1. In a med-large sauce pan, combine oil, onions, carrots, garlic, salt, and, pepper.
  2. Saute over low-med heat until onions are translucent and carrots soft, about 10 min.
  3. Brown ground elk, drain fat and add to the onions and carrot mixture.
  4. Add pureed tomatoes, paste, and chopped basil.
  5. Return to boil, reduce heat, cover, and simmer for 45 mins.
  6. Prepare package of pasta to "al dente" instructions.
  7. Add a scoop or two of sauce to cooked pasta over low heat for 1 min to ensure a good bond.
  8. Serve in pasta bowl. Add another scoop or two of sauce and top with fresh grated romano cheese.

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