Recipe by Joe Leckie, Photography by Dan Tyler Ross
Serves: 6-8
Difficulty: Beginner
Prep time: 45 minutes
Cook time: 6-8 hours
Ingredients:
- 750g Noble and Wild venison Mince
- 1 carrot (Very finely chopped)
- 1 leek (Very finely chopped)
- 1 onion (Very finely chopped)
- 1 stick celery (Very finely chopped)
- 2 cloves garlic
- 1 bunch rosemary
- 1 bunch thyme
- 2 bay leaves
- 5 dashes Worcester sauce
- 400ml Chicken stock
- 2 x tbsp Tomato puree
- 1 x can san marzano tomatoes
- 125 ml red wine
-
1 tbsp balsamic vinegar
To serve:
- 300g packet of pappardelle
- 50g parmesan
- 1 handful chopped parsley
- 50g butter
Method:
Take a good heavy based pan with a lid (That can go in the oven overnight) and put on a high heat. In batches brown the mince until it's very dark and browned all over, doing this gives a great meaty depth to the final ragu.
Once the meat is browned, add a little water to the pan and scrape off the browned base of the pan and add to the meat. Turn the heat down, add a good glug of olive oil and add the veg (Garlic, onions, celery, leeks and carrots) it's important to cook this very slowly over a low heat for at least 20 mins so the veg is nice and sweet and sticky.
After this add the red wine and cook off for a few minutes, then the tomato puree and do the same add the meat back and add the stock, tomatoes, worcester sauce, herbs and balsamic vinegar, season well with salt and lots of black pepper.
Set your oven to 95c cover with a lid and put in the oven overnight.
The next morning remove from the oven and place back on the hob over a high heat, remove the lid and reduce down until thick and packed full of flavor. (At this point its best to leave overnight in the fridge to let the flavors fully develop).
When ready to serve, add the pasta to some heavily salted water and cook for around 5 minutes until just cooked. In a deep pan add the ragu and warm through add the pasta plus a little of the pasta water and then butter and combine. Finish with parmesan, parsley, olive oil and fresh pepper.
