Venison Ragu with Spaghetti
Venison makes an extremely rich sauce for pasta – particularly spaghetti. Try making this sauce to put in a lasagne, adding some soaked dried mushrooms.
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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
- freshly ground black pepper
- fresh basil leaves and freshly grated Parmesan cheese, to serve
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