Cavatelli with venison Bolognese [Michael Symon] from Food & Wine: Best New Chef All-Star Cookbook (page 114) by Food & Wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground lamb for ground venison.

  • anya_sf on June 24, 2025

    Quite tasty. The bolognese was very meaty, not very saucy. I froze half of it for later and used the other half for fresh pappardelle instead of cavatelli. Next time I will reserve more pasta cooking water as I definitely needed all of it. Made the sauce 2 days ahead.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.