Oryx Bolognese with Rigatoni

and Freshly Grated Parmesan

Oryx Bolognese

Ingredients:

• 65g carrot, finely diced

• 45g celery, finely diced

• 90g onion, finely diced

• 600g ground scimitar oryx

• 120g dry red wine

• 32g tomato paste

• 500g canned San Marzano whole peeled tomatoes

• 40g Stillfire Provisions Coyote Catsup Hot Sauce

• 80g whole milk

• Salt and black pepper, to taste

Instructions:

1. In a heavy pot, heat a little oil. Add carrot, celery, and onion. Cook covered over low heat, stirring occasionally, until onions are translucent.

2. Increase heat to medium. Add ground oryx, stirring to break apart, and cook until browned.

3. Deglaze with red wine. Cook until alcohol evaporates, leaving some liquid.

4. Reduce heat to low. Stir in tomato paste, canned tomatoes, salt, pepper, and Coyote Catsup. Cover and simmer 2–3 hours, stirring occasionally.

5. Once reduced slightly, stir in whole milk and remove from heat.

6. When cooled slightly, pulse in a blender in small batches until sauce is cohesive and finely textured—avoid over-blending.

Plating

1. In a large saucepot, combine warm Oryx Bolognese with cooked rigatoni. Toss until evenly coated.

2. Transfer pasta to a rimmed serving platter.

3. Liberally grate fresh Parmesan over top.

   
   

Serve immediately and enjoy.