Step 1

In a Dutch oven, brown the venison, beef, pork, and prosciutto and cook over medium heat for about 10 minutes or until the meat is cooked through. Remove any accumulation of fat and continue cooking for about 10 more minutes. The meat will look a little dry, but that is exactly what you want. It will be full of flavor.

Step 2

Add the onions, celery, carrots, and garlic and cook for 10 minutes, or until vegetables are soft. Season with salt and pepper. Add wine and reduce by half, cooking for about 15 minutes. Add the milk, tomatoes, and bay leaves. Bring to a boil and then lower to simmer. Allow to cook for about 1 1/2 hours.

Step 3

During the last half hour, bring a large pot of water to a boil and heavily season with salt. Add pasta and cook until al dente. Drain pasta. Remove Bolognese from the heat. Add the cooked pasta to the sauce. Grate fresh parmesan over the top.