Ingredients

  • 1/4 cup Olea EVOO
  • 2 medium onions, finely chopped
  • 4 ribs celery, finely chopped
  • 2 carrots, finely chopped
  • 4 cloves garlic, sliced
  • 1 pound ground venison
  • 1 pound ground beef
  • 4 ounces slab bacon, finely chopped
  • 2 16-ounce cans of tomatoes, crushed
  • 2 tablespoons tomato paste
  • 1 teaspoon Olea thyme
  • 1 cup dry red wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg
  • salt and freshly ground pepper
  • 1 box fettuccine noodles
  • 1/2 cup parmesan cheese, plus extra for serving

 

Instructions

  1. Heat  olive oil in a heavy-bottomed pot over medium heat until hot. Add the onions, celery, carrots, and garlic and cook for 5 minutes or until vegetables are translucent.
  2. Increase the heat and add venison, beef, and bacon, stirring often.
  3. Add tomatoes, tomato paste, wine, and thyme. Bring to a boil, then lower to a simmer for 1 hour.
  4. Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of Olea olive oil and 1 tablespoon of salt to the water. Add Fettuccine to the water for about 12 minutes or until al dente.
  5. Add heavy cream and nutmeg to the sauce. Simmer about 8 to 10 minutes. Season with salt and pepper to taste. Remove from heat, and let cool.
  6. When the pasta is cooked, drain and place the noodles on 4 to 5 plates. Top the pasta with the sauce. Divide the Parmesan cheese among the plates and serve.

 

Events 2017

September 2017

15 - 17
Taste of St. Louis
Friday 15th, 4 pm - 10 pm
Saturday 16th, 11 am - 10 pm
Sunday 17th, 11 am - 7 pm
Chesterfield Amphitheater, 631 Veterans Place Dr
Chesterfield, MO 
info

 

November 2017

4
Annual Grecian Kitchen Holiday Open House
Saturday 4th, 10.30 am - 3 pm
St. Nicholas Family Life Center
12550 South Forty Dr
St. Louis, MO

 

December 2017

1 - 3
International Institute’s Holiday Bazaar
Friday 1st , 6.30 pm - 9 pm
Saturday 2nd, 10 am - 5 pm
Sunday 3rd, 10 am - 4 pm 
3401 Arsenal St
St Louis, MO 
info

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orders@OleaEstates.com

612-888-OLEA (call or text)

Olea STL retail store will be closed till 10/30/2017

 

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