‘Local’ is the key word behind new Elk Bolognese sauce coming to Aspen Saturday Market
Aspen Provisions/Courtesy photo
A Roaring Fork Valley family business is bringing a taste of the Rockies to the Aspen Saturday Market this year with its signature Elk Bolognese, a handcrafted dish that puts a local twist on an Italian classic.
Made in small batches in Carbondale, this slow-simmered sauce reflects a commitment to tradition, quality, and the unique flavors of western Colorado, according to Carbondale-based Aspen Provisions.
For chef and owner Andrew Matuszeski, the inspiration behind Aspen Provisions was personal. Wherever he travels, he seeks out food that can’t be found anywhere else, a culinary experience tied to a specific place.
“I’m a foodie. I work very quickly to find a place that is uniquely local when I travel. I want to find something that I won’t be able to find on a menu again once I leave,” he said. “When we moved to the valley, I found sushi, French, Himalayan, and seafood, and they were all fantastic, but I wasn’t getting that itch scratched for a uniquely local food.”
Matuszeski saw a gap in the valley’s food scene — something distinctive yet accessible, rooted in the region’s identity. Elk was the obvious answer.
“I assume there are other people like me, who are local or visitors, who love learning about a place through food, and elk seemed like a logical place to start,” he said. “We noticed that restaurants are getting more expensive, and people are not going out as much, and it’s hard for those places to find staff.”
His goal was to create a restaurant-quality meal that was both handcrafted and easy to prepare.
“If you can boil water, you can have this ready in ten minutes,” Matuszeski said.
But this isn’t just another pasta sauce. Aspen Provisions’ Elk Bolognese is a labor of love, made with ingredients sourced from small family farms in western Colorado. Unlike industrially farmed meats, elk has not been shaped by centuries of selective breeding, meaning it requires careful preparation to unlock its full flavor. The sauce starts with a traditional Bolognese base, a recipe born in the kitchens of working-class Bologna, where slow cooking transformed tougher cuts into something deeply flavorful.
Matuszeski’s process begins with a sear — each portion of elk is browned as meatballs, building layers of caramelized flavor. Then, instead of rushing the cooking, the meat is hand-mashed into an acidic Albariño wine from Palisade, starting the slow transformation into a tender, melt-in-your-mouth consistency.
For those eager to taste it, Aspen Provisions’ Elk Bolognese is available fresh or frozen at select locations, including Mana Foods in Carbondale, Craft Coffee in Basalt, the Redstone General Store, and Paonia Food Groups. Now, with its debut at the Aspen Saturday Market, the locally crafted dish is reaching even more of the valley.
“I’m just excited about continuing our journey to the Aspen Saturday Market,” Matuszeski said. “We really want to be able to expand into subsequent products, like a marinated buffalo tri-tip that you can bring home and throw on the barbecue. Everything is uniquely local, and we want to keep that as our trend.”
The 2025 Aspen Saturday Market is slated for 8:30 a.m. to 2 p.m. June 7 through Oct. 4. Hours change to 9 a.m. to 2 p.m. beginning Sept. 6.
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