Venison Bolognese

This tastes just like the sauce I had in Italy.  Good for if you're putzing around the house or near the kitchen for an afternoon.

1 T olive oil
1 T butter
1 carrot peeled and diced
1 onion minced
1 clove garlic minced
1 celery stick minced
1 pound ground venison (or lean beef)
1/2 pound bacon, minced (use scissors to cut crosswise)
2/3 c red wine
Nutmeg
1/3 c milk
1 c chicken broth
2 T tomato paste
1/3 c cream or milk
salt & pepper

Heat butter and olive oil on medium.  Add vegetables and stir until soft, 10 minutes.

Add meats and stir until deep brown and crumbly (recipe calls for 60-90 minutes for best flavor.  I did for 60 and no complaints.)  Stir around from time to time scraping bits off the bottom of the pan as they brown up.

Put heat to high and add wine, stirring until it is evaporated (1-2 minutes.)  Reduce heat to medium and add a pinch of nutmeg, 1/4 t salt and a few shakes of pepper.  Stir in 1/3 c milk and stir until almost evaporated.

Dilute Tomato paste in a small bowl with a little of the hot chicken stock.  Add Tomato mixture to the rest of the stock and stir all into the meat mixture.  Reduce heat to low and half cover, letting the sauce thicken  But don't let it get too thick and burn.  The recipe originally calls for 90 minutes but I did this for 20 and it was still great.

Stir in 1/4 c milk right at the end before serving.  Toss this over a pound of drained, cooked penne.  Its AWESOME!