Venison Bolognese for a Crowd

In a large stockpot over medium high heat, cook half of the meat, breaking it into crumbles, and continuing until no longer pink. Remove the meat from the pot with a slotted spoon and set aside. Pour off some of the fat and repeat with the remaining venison. When done set all of the cooked meat aside.

In the same stock pot, add the olive oil and heat over medium heat. Add the onions, carrots, and celery. Cook until they are tender. Add 1 cup of the tomato paste and cook for an additional three minutes. Add the garlic, seasonings and meat. Add the wine. Bring mixture to a boil and cook until the wine is almost evaporated, about 5-8 minutes.

Add the tomatoes, stock, and bay leaves. Allow mixture to return to a boil. Reduce the heat and simmer, uncovered for 1.5 hours. Add milk and continue to simmer for an additional 1.5 hours.

Remove pot from heat. Remove and discard bay leaves. Stir in cheese and remaining tomato paste.

Inspired by Taste of Home magazine.