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.
|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|
|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.