Canada Goose Bolognese Recipe
A rich, hearty meal that helps extend your goose meat into the winter if you’re running low. Takes a bit for time, but is worth it.
Servings Prep Time
6-8People 40 min
Cook Time
2 hrs
Servings Prep Time
6-8People 40 min
Cook Time
2 hrs
Ingredients
Meat
Vegetables
Wet Ingredients
Seasoning
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Finely chop all of your vegetables and fresh herbs, reserving half of the parsley to add to the finished sauce. Grate the Carrot. Mince the Garlic.
  2. In a large bowl, mix the ground meats together and season with kosher salt and pepper
  3. In a skillet, add 2 tbsp olive oil and soften the vegetables on medium heat, stirring often, until onion is translucent. Remove from heat
  4. While the vegetables are softening, add the whole tomatos to a small pot and simmer for 10 minutes. After 10 minutes, crush the tomatos with a wooden spoon or potato masher. Remove from heat.
  5. In a Dutch oven, brown the meat on medium heat. Add 2 tbsp Worcestershire sauce while stirring. Do not brown intensely, the idea here is to just remove any raw red colour. Excess browning may lead to dry, crumbly texture.
  6. Once the meat is browned add the vegetables, sage, 1/4 cup parsley, bay leaves, dry basil, dry oregano, and the tomatoes to the Dutch oven. Also add the stock and milk. Heat up the empty vegetable skillet, add the wine and let it cook off for 30 seconds, scraping the bottom of the pan. Then add to the Dutch oven.
  7. Place the Dutch oven into the preheated oven, uncovered for approximately 1.5 hours. Periodically (every 20-30 min) remove the Dutch oven briefly and use a spatula to scrape the browned bits around the edges into the sauce.
  8. Remove Dutch oven from oven. Use a large spoon or ladle to skim off surface fat, leaving about 1/2 to 1 cup. Add cream and bring to a light boil, stirring occasionally to emulsify the remaining fat into the cream and reduce the sauce further. Add paprika, nutmeg and remaining 2 tbsp of Worcestershire sauce. Stir. Stop boiling when the sauce achieves an even, thick consistency.
  9. Add remaining 1/4 cup parsley and all of the Parmesan. Stir.
  10. Serve over spaghetti, fettucine, tagliatelle, bucatini or rigatoni. Grate Parmesan on top.