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Heat the olive oil in a medium-sized dutch oven over medium heat. Add the chopped onion, carrot, and celery; cook and stir until the onion becomes translucent.
Add the ground elk; cook until browned.
Add the red wine and reduce by half. Once the wine has reduced by half, add the tomato sauce and half of the beef stock and a pinch of salt.
Stir the sauce and let it simmer on a low heat for 2.5 hours, stirring occasionally. About halfway through, add the remaining stock.
When finished cooking, season with additional salt to taste, if needed.
Serve tossed with cooked pasta and top with grated Parmigiano Reggiano and chopped fresh Italian parsley.