Tagliatelle with venison ragù recipe

Name: Tagliatelle with venison ragù recipe
Total time: 295 min
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

www.deliciousmagazine.co.uk

Jacob Kenedy's venison ragù recipe is made with pancetta and simmered down with red wine – the perfect dinner party main to impress your friends.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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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