Rich Venison Sauce With Pappardelle Pasta
rating (15 votes)
A rich and delightful alternative to a traditional pasta dish.
4 tbsp olive oil
500g venison mince
2 medium onions, finely chopped
2 cloves garlic
300mls red wine or port
1 tsp dried oregano
2 tbsp tomato paste
1 beef stock cube
1 x 400g chopped tomatoes in juice
2 tsp cornflour
500g cooked pappardelle pasta
Place the oil into a saucepan and heat.
Add the onion and garlic and cook for 10 minutes to brown slightly.
Add the mince and break up well.
Cook until all the moisture has evaporated and the meat and veg start to brown well.
Add the red wine and reduce right the way down until you only have about 1/3 rd of the original volume.
Next add the oregano, tomato paste, stock cube, tomatoes in juice and water and cook for 35-40 minutes slowly.
Once cooked thicken slightly with the cornflour and season well with salt and pepper.
Serve spooned over warm pappardelle.