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.