Venison Tagliatelle / Ragu

A very simple yet delicious and hearty supper, leaner than beef with a richer taste. To make it super healthy switch the pappardelle for courgetti.

Prep 10 mins | Cook time 65 mins | Serves 4

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INGREDIENTS

• Olive oil x 4 tbsp

• Medium onions (finely chopped) x 2

• Garlic cloves (finely chopped) x 2

• Minced venison x 500g

• Red wine or port x 300ml

• Dried oregano x 1 tsp

• Tomato purée x 2 tbsp

• Beef stock cube (crumbled) x 10g

• Game stock or chicken stock x 300ml

• Can chopped tomatoes x 400g

• Cornflour (mixed with 4 tbsp cold water) x 2 tsp

• Salt and freshly ground black pepper

• Cooked pappardelle pasta x 500g

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METHOD

1. Heat

the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown.

2. Add

the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat is browned.

3. Then

add the red wine or port and simmer until it has reduced by about a third

4. Put in

the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes.

5. Stir

in the cornflour mixture and cook until slightly thickened, then season to taste

6. Spoon

over the warm pappardelle to serve. For an extra kick sprinkle chili flakes on top.