Venison Sauce for Spaghetti | Highland Game

Ingredients

• 2 tbsp. olive oil
• 75g pancetta cubes or streaky bacon
• 1 small carrot, finely chopped
• 1 small onion, finely chopped
• ½ stick celery, finely chopped
• 350g minced Venison
• 3 tsp. tomato purée
• 150ml full-bodied red wine
• salt and freshly ground black pepper
• ¼ tsp. freshly grated nutmeg
• 1 tsp. dried Herbes de Provence
• 300-600ml beef or game stock
• 100ml milk
• 450g dried spaghetti
• fresh basil leaves and freshly grated Parmesan cheese, to serve