Rich Venison Sauce with Pappardelle Pasta

Serves: 1

Difficulty: Medium

Preparation time: 20 mins

Cooking Time: 60 mins

• 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

Heat the oil in a saucepan and add the onions and garlic. Cook for 10 minutes, until lightly browned.

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.

Add the red wine or port and bring to a simmer. Reduce down until about a third of
the original volume is remaining.

Add the oregano, tomato paste, stock cube, tomatoes and a can full of water and cook for 35-40 minutes slowly.

Stir in the cornflour mix to thicken slightly and season well with salt and pepper.