Elk bolognese
Elk bolognese is a rich, savory pasta sauce made with ground elk meat, traditionally simmered with tomatoes, onions, carrots, celery, and herbs. It's a leaner, gamey twist on the classic Italian ragù alla bolognese, often enjoyed over pasta like tagliatelle or pappardelle. This dish reflects a blend of Italian culinary tradition with North American wild game cuisine.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in fat compared to beef-based versions, providing a good source of iron and B vitamins. A typical serving contains roughly 350-450 calories, depending on the pasta and sauce ratio.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 35 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Potassium | 620 mg |
| Vitamin B12 | 2.8 mcg |
| Zinc | 5.2 mg |
| Niacin (B3) | 8.1 mg |
| Lycopene | 12 mg |
| Vitamin A | 250 IU |
| Selenium | 22 mcg |
Per 1 cup (240 g) of elk bolognese sauce with pasta · estimated, varies by recipe
💡 What's interesting
Using elk meat makes this bolognese significantly leaner and richer in certain nutrients like omega-3s than traditional beef, while the slow-simmered tomato base adds lycopene and a depth of umami flavor.
