As the cooler weather sets in, this wholesome, hearty dish is the perfect warming midweek-meal.
SERVES 4
- 2 red onions
- 3 carrots
- 1 stick of celery
- 500g diced venison haunch
- 100g diced pancetta
- Pinch of dried chilli
- 4 garlic cloves (crushed)
- 4 bay leaves
- 2 whole sprigs of rosemary
- 300ml passata / chopped tomatoes
- 75ml port
- 150ml Italian red wine
- Salt & pepper
- Olive oil
- Fresh tagliatelle or pappardelle
TO SERVE
- Parmesan
- Crusty bread
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- Heat 3 tbsp of olive oil in a large casserole dish and brown the venison. The colour on the meat will add lots of flavour to the dish, so brown in batches if necessary.
- Chop the carrots, celery and onions into small pieces, using a food blender if necessary. Dice the venison into bite size chunks and season with salt and pepper.
- Remove the meat from the pan and add the chopped vegetables and pancetta to the heat, cooking until the onions are translucent and the carrots start to soften.
- Add the venison back into the pan and cover with the red wine and port. Bring to the boil before adding the chili, garlic, bay leaves and rosemary.
- Once the wine has reduced a little, add the passata or chopped tomatoes. Leave the ragù to simmer on a low heat, with the lid slightly askew for 2 hours until the sauce has thickened.
- Cook the pasta in salted, boiling water for a few minutes, before stirring through the sauce, seasoning to taste and serving.
- Top with a generous helping of parmesan and enjoy!
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www.etherington-meats.co.uk