Foodie Friday: Tagliatelle with Three-Meat Sauce

Sometimes the problem with pasta is you just fall for the ol’ tried and true, maybe grab a jar of whatever red sauce is in the pantry and add a spoonful of minced garlic from a jar, and plop down for a rerun of Law & Order.

By Alan Clemons, Managing Editor

I’ve done that, so I can’t lie. Sometimes it’s just because we’ve been too tired to do anything else, and other times, well, maybe we were stuck in a rut. If you have kids, of course, whipping up a pan of pasta and some quick-hit red in a jar can feed the hungry without too much effort.

(I’ve also eaten a bowl of cold mac ‘n cheese from a box in college while watching the football pregame shows, but that was many years ago. Not proud. Just honest.)

Whenever we get a notion for something good, though, it’s easy to find a top venison recipe over at The latest we’ve run across is Tagliatelle with Rich Three-Meat Sauce, and it looks great.

Here’s what they have to say about it: “Think of this as spaghetti on steroids. It’s hearty and rich, cooked with three types of meat such as ground venison, pancetta and the ever suspicious chicken liver. But don’t worry, this dish doesn’t have too much liver in it – just enough to give the Three-Meat Sauce an extra something special.”

Sounds great, and easy. That’s another great thing about Food for Hunters … their recipes are pretty simple to whip up and enjoy.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30-45 minutes
– 4 tbs. olive oil, extra for drizzling
– 3 ounces of pancetta (or lean bacon), diced
– 1 onion, chopped
– 1 garlic clove, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1/2 lb. ground venison
– 1/4 cup of chicken liver, chopped
– 1 cup of crushed tomatoes
– 1/2 cup dry white wine, like Pinot Grigio or Chardonnay
– 1 cup beef stock
– 1/2 tbs. dried oregano
– 1 bay leaf
– 1 lb. dried tagliatelle (pasta)
– salt and pepper, to taste
– grated Parmesan cheese, for serving
Pancetta is basically Italian bacon. Find it at your local Italian deli. You can also find it at some regular grocery stores. 

Over medium-heat, heat 4 tbs. of olive oil in a large heavy-bottom saucepan. Add chopped pancetta and cook for 3-5 minutes, or until just turning brown. Stir occasionally. Next, add chopped onion, carrot, celery and minced garlic. Cook for another 5 minutes, stirring occasionally. Then turn the heat up to high. Add ground venison and cook for 5 minutes, or until browned. Break up meat with a wooden spoon. After venison is browned, stir in chopped chicken liver.  Cook for 2-3 minutes, stirring occasionally.

Then pour in 1 cup of beef stock and 1/2 cup of dry white wine. Add 1 cup of pureed tomatoes, 1/2 tbs. of dried oregano, and 1 bay leaf. Add salt and pepper, to taste. Bring to a boil, then reduce to a simmer. Cover and simmer for 30-45 minutes, or until sauce reaches desired thickness.

Meanwhile, bring a pot of lightly salted water to a boil. Add the tagliatelle pasta. Bring back to a boil. Cook according to package directions until tender but firm, al dente. Drain cooked pasta and transfer to a warm serving bowl. Drizzle with olive oil and toss well. Ladle sauce over pasta. Toss again. Serve immediately with grated Parmesan.

For more great recipes, visit

Are You Hungry?

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