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
|Medium onions, finely chopped
|Garlic cloves, finely chopped
|Red wine or port
|1 x tsp
|2 x tbsp
|Beef stock cube, crumbled
|Game stock or chicken stock
|Can chopped tomatoes
|2 x tsp
|Cornflour, mixed with 4 tbsp cold water
|Salt and freshly ground black pepper
|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.