Venison Ragu with Reginette Pasta - Filippo Berio

Ingredients

• 1kg venison, diced
• 500ml red wine
• 1 sprig fresh rosemary
• 1 bay leaf
• 2 tbsp Filippo Berio Classico Olive Oil
• 1 large onion, finely chopped
• 2 sticks celery, finely chopped
• 2 carrots, finely chopped
• 2 cloves garlic, crushed
• 80g pancetta, diced
• 2 x 400g cans plum tomatoes
• 1 tbsp tomato purée
• 300ml good quality beef stock
• 1 tsp ground cinnamon
• Salt and freshly ground black pepper
• 600g reginette pasta or any pasta ribbon shape
• Filippo Berio Extra Virgin Olive Oil or Truffle Flavoured Oil, for drizzling
• Freshly grated parmesan, to serve