Tagliatelle with venison ragù recipe | delicious. magazine

Ingredients

• 1kg boneless venison haunch or shoulder (or other dark meat such as wild boar, lamb or beef)
• 6 tbsp extra-virgin olive oil
• 200g pancetta, chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 small onion, finely chopped
• 4 garlic cloves, chopped
• 2 bay leaves
• 2 thyme sprigs
• 1 rosemary sprig, all tied together with string
• 1 tbsp ground mixed spice
• 3 tbsp tomato purée
• 500ml red wine
• 500ml whole milk
• 500g fresh egg tagliatelle
• 50g unsalted butter
• Freshly grated parmesan to serve