Venison Bolognese w/ John Tufts Media

Venison Bolognese: rich, comforting, and exactly what you need when the snow piles up outside. Chef and author John Tufts shares his take on the classic ragù, swapping in ground venison with juniper, cinnamon, and a technique straight from Bologna itself—no browning required. Whether you're grinding your own meat or grabbing fresh pasta from the store, this is a sauce worth savoring. Pour yourself a goblet of Barbera and dig in.

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