Venison Ragu with Spaghetti | Highland Game

Ingredients

• 2 tablespoons olive oil
• 75 g (3 oz) pancetta cubes or streaky bacon
• 1 small carrot, finely chopped
• 1 small onion, finely chopped
• 1/2 stick celery, finely chopped
• 350 g (12 oz) lean venison, minced
• 3 teaspoons tomato purée
• 150 ml (1/4 pint) full-bodied red wine
• 300 –600 ml (1/2 - 1 pint) beef stock
• 1 teaspoon dried Herbes de Provence
• 1/4 teaspoon freshly grated nutmeg
• salt and freshly ground black pepper
• fresh basil leaves and freshly grated Parmesan cheese, to serve