Rethinking Ragù: Venison Ragù Bianco
In Italy, ragù simply refers to a slow-cooked meat sauce. Bolognese—ragù alla Bolognese—is just one regional variation that originated in Bologna and traditionally incorporates tomatoes, wine, milk, and finely minced meat simmered low and slow until deeply rich and complex. But some of the most beautiful ragù dishes in Italy contain little or no tomato at all. This version uses axis deer simply because that’s what I happened to have in the freezer, but this sauce works beautifully with almost any species of venison.
Interests
Ammo Trends: Things are Getting Smaller … Again | An Official Journal Of The NRA
- Garmin Brings The Long-Range Experts At Applied Ballistics In-House | An NRA Shooting Sports Journal
- New Apex Bag Rider 2.0 Gives Ruger Precision Rifle Shooters Steadier Elevation Control | An NRA Shooting Sports Journal
- Federal’s New Cosmic Clay Target Load Glows Under Black Light | An NRA Shooting Sports Journal






