Elk & Mushroom Ragu with Pappardelle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Elk & Mushroom Ragu with Pappardelle

YOUR SOLIN GENERATED RECIPE

Elk & Mushroom Ragu with Pappardelle

Ground elk and earthy cremini mushrooms simmered in a rich tomato sauce, served over silky pappardelle ribbons for a comforting, savory finish.

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NUTRITION

460kcal
Protein
42.8g
Fat
16.3g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz ground elk

2 oz pappardelle pasta

1 cup cremini mushrooms

0.25 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

0.25 cup beef bone broth

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.

  • 2

    While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 3

    Add the sliced cremini mushrooms and diced yellow onion to the skillet, sautéing until the mushrooms are golden brown and the onions are translucent.

  • 4

    Add the ground elk to the skillet, breaking it apart with a wooden spoon and browning it thoroughly until no pink remains.

  • 5

    Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until fragrant.

  • 6

    Pour in the tomato puree and beef bone broth, then reduce the heat to low and simmer for 8 to 10 minutes to allow the flavors to meld and the sauce to thicken.

  • 7

    Drain the pasta, reserving a small amount of pasta water if needed, and toss the noodles directly into the ragu skillet.

  • 8

    Garnish the dish with chopped fresh parsley and serve immediately while hot.

Elk & Mushroom Ragu with Pappardelle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Elk & Mushroom Ragu with Pappardelle

YOUR SOLIN GENERATED RECIPE

Elk & Mushroom Ragu with Pappardelle

Ground elk and earthy cremini mushrooms simmered in a rich tomato sauce, served over silky pappardelle ribbons for a comforting, savory finish.

NUTRITION

460kcal
Protein
42.8g
Fat
16.3g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz ground elk

2 oz pappardelle pasta

1 cup cremini mushrooms

0.25 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

0.25 cup beef bone broth

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.

  • 2

    While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 3

    Add the sliced cremini mushrooms and diced yellow onion to the skillet, sautéing until the mushrooms are golden brown and the onions are translucent.

  • 4

    Add the ground elk to the skillet, breaking it apart with a wooden spoon and browning it thoroughly until no pink remains.

  • 5

    Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until fragrant.

  • 6

    Pour in the tomato puree and beef bone broth, then reduce the heat to low and simmer for 8 to 10 minutes to allow the flavors to meld and the sauce to thicken.

  • 7

    Drain the pasta, reserving a small amount of pasta water if needed, and toss the noodles directly into the ragu skillet.

  • 8

    Garnish the dish with chopped fresh parsley and serve immediately while hot.