Ground / burger
Reindeer bolognese with cream
A weeknight ragù of ground reindeer, tomato and cream, spiked with smoked paprika and left to simmer while the pasta cooks.
Instructions
Heat the olive oil in a large pot over medium heat and add the diced onion.
Cook it 5–7 minutes, until soft and translucent, then add the garlic for a minute, until you can smell it.
Add the reindeer hamburger to the pot.
Break it up with a spoon and cook over medium-high heat for 8–10 minutes, until browned, then pour off any excess fat.
Stir in the crushed tomatoes, cream, oregano, smoked paprika, salt and pepper.
Bring it to a gentle simmer, turn the heat low and leave it partly covered for at least 20 minutes so the flavours deepen.
While the sauce simmers, cook the pasta until al dente, usually 8–10 minutes.
Drain it and serve it right away, with a generous ladle of the reindeer ragù over each bowl.
Tips
- About 120 ml of dry red wine poured in while the meat browns, cooked off completely before the tomatoes, adds real depth.
- The sauce keeps for three days in the fridge and reheats gently without complaint.
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