Venison Ragu with Parpadelle

Preparation time: 20 minutes
Cooking time: 45 minutes to 1 hour

Serves: 4 persons

4 tbsp olive oil
500g venison mince
2 medium onions, finely chopped
2 cloves garlic
300mls red wine or port
1 tsp dried oregano
2 tbsp tomato paste
1 beef stock cube
1 x 400g chopped tomatoes in juice
500g cooked pappardelle pasta

Place the oil into a saucepan and heat. Preheat oven to 120C. Add the onion and garlic to the pan and cook for 10 minutes to brown slightly. Add the mince and break up well.

Cook until all the moisture has evaporated and the meat and veg start to brown well. Add the red wine and reduce right the way down until you only have about 1/3 rd of the original volume.

Next add the oregano, tomato paste, stock cube, tomatoes in juice and water and place pot, covered in the oven to cook for 1 1/2 hours. Serve the ragu spooned over warm pappardelle.

Recipe adapted from