Tagliatelle with Venison Ragout

Thu, 22 February 2024

INGREDIENTS:

500 gr Vanison Haunch or Shoulder, diced

1 onion, chopped

1 carrot, diced

4 celery stalks, diced

2 Garlic cloves

150 gr Guanciale, Diced

Rosemary, Thyme

1 Glass Red Wine

200 ML Chicken Stock

2 Spoons Tomato Paste

Flour

Salt, Pepper

400 gr Tagliatelle pasta

Parmesan Cheese

 

INSTRUCTIONS:

Dice the Venison meat (or ask your Butcher), and dust it with flour.

Put a pan over medium heat, add the oil and start to brown the Venison meat, it may take 2-3 goes to have it all browned.

Using the same pan, sweat off the Guanciale and all the vegetables; put back in the Venison meat and deglaze with the Red Wine.

Add the salt and pepper, the tomato paste and the chicken stock.

Cook all at low heat for about 2 hours.

Once ready, taste it again and adjust seasoning if necessary.

Put on a pot to boil for the pasta.

Cook the pasta as indicated, strain and mix with the Ragout, add parmesan cheese and enjoy!