Rich Venison Sauce with Pappardelle Pasta

Serves: 4

Ingredients

  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 500g minced venison
  • 300ml red wine or port
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 beef stock cube
  • 1 400g can chopped tomatoes
  • 2 tsp cornflour mixed with 2 tsp water
  • 500g cooked pappardelle pasta
  • fresh basil leaves

Method

  1. Heat the oil in a saucepan and add the onions and garlic. Cook for 10 minutes, until lightly browned.
  2. Tip in the mince and break up well with a spoon. Cook, stirring, until all the moisture has evaporated and the meat starts to brown.
  3. Add the red wine or port and bring to a simmer. Reduce down until about a third of the original volume is remaining.
  4. Add the oregano, tomato paste, stock cube, tomatoes and a can full of water and cook for 35-40 minutes slowly.
  5. Stir in the cornflour mix to thicken slightly and season well with salt and pepper.
  6. Serve spooned over warm pappardelle and scatter with torn basil leaves

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