Venison Tagliatelle / Ragu
Serves
4
Prep Time
10 mins
Cook Time
65 mins
Serves
4
Prep Time
10 mins
Cook Time
65 mins
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.
Ingredients
| Recipe | |
| 4 x tbsp | Olive oil |
| 2 x | Medium onions, finely chopped |
| 2 x | Garlic cloves, finely chopped |
| 500g x | Minced venison |
| 300ml x | Red wine or port |
| 1 x tsp | Dried oregano |
| 2 x tbsp | Tomato purée |
| 10g x | Beef stock cube, crumbled |
| 300ml x | Game stock or chicken stock |
| 400g x | Can chopped tomatoes |
| 2 x tsp | Cornflour, mixed with 4 tbsp cold water |
| Salt and freshly ground black pepper | |
| 500g x | Cooked pappardelle pasta |
Equipment
| 1 x Large Saucepan |
| 1 x Wooden Spoon |
the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown.
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.
add the red wine or port and simmer until it has reduced by about a third
the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes.
in the cornflour mixture and cook until slightly thickened, then season to taste
over the warm pappardelle to serve. For an extra kick sprinkle chili flakes on top.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |