Venison ragu with tagliatelle

Rich and bold, this meat ragu is perfect for stirring through pasta, serving over polenta, or even spooning over jacket potatoes!

• 2 medium onions (finely chopped)
• 2 garlic cloves (finely chopped)
• 500g minced venison
• 300ml red wine or port
• 1 tsp dried oregano
• 2 tbsp tomato puree
• 1 beef stock cube
• 300ml game or chicken stock
• 400g tin of chopped tomatoes
• 2 tsp cornflour mixed with 4 Tbsp water

Method

1. Heat olive oil in a pan, add onions and garlic and cook until soft and starting to brown.
2. Add the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well until the meat is browned
3. Add the red wine or port and simmer until it has reduced by about a third
4. Add the oregano, tomato puree, beef stock cube, stock, chopped tomatoes and simmer gently for 35-40 minutes
5. Stir in the cornflour mixture and cook until slightly thickened
6. Season to taste
7. Serve with warm tagliatelle or the pasta of your choice