Pappardelle with Venison Ragu

Going through a bit of a Venison phase in my life at the moment and loving it. And rather than starting this Ragu off with a standard Soffritto I use sweet peppers instead.

So, for this particular Venison Ragu, pulse the peppers and half a white onion in a processor until they’re finely chopped and sweat them down in good olive oil, then add a few slices of finely chopped pancetta. Once the pancetta has cooked and rendered most of its fat out add minced venison, brown it and throw in a glass of big red wine. Cook out the alcohol, then add a tin of Polpa. Season with a veggie stock cube and fresh black pepper, then just leave it to simmer down to a thick ragu. Serve with fresh egg pappardelle.

Not entirely sure about weights and measures, but you’ll need roughly this,,,

• As much minced venison as you think you’ll need
• 1 tin tomato polpa
• 1 each small red, yellow & orange pepper.
• Half a white onion
• 3 or 4 thin slices pancetta finely chopped
• Glass of red wine
• Veggie stock cube
• Seasoning
• 100g fresh Pappardelle per person