500gramsVenison, mincedfrom a high welfare establishment
SeasoningRock salt & pepper
400gramsGluten Free PastaAny shape will do
1handfulParmigiano Reggiano, gratedOnly the real thing will do!
Gather the onion, the garlic, the celery and the carrots together and chop them finely with a half moon knife or kitchen implement of your choice. You don’t want to reduce them to dust speckles, and it’s actually good if some remain a bit on the larger side to give some texture to the ragu’.
In a large saucepan add the Extra Virgin Olive Oil. Warm up gently and as soon as the oil starts to release its scent add the finely chopped vegetables. Season, stir and gently fry for a few minutes, until the onions become translucent and they begin to soften.
It’s now time to add the venison mince plus the herbs to the simmering saucepan. It’s important to spend a couple of minutes stirring the contents to ensure the minced meat is not forming large clumps so that it cooks evenly. If you want to add a bit of “bite” to your ragu’ this is also a good time to add some hot stuff: paprika, cayenne paper, chilli powder, real chillies… the choice is yours.
As soon as the venison mince is uniformly browned and “free from clumping” it’s time to add a glass of good quality red wine. For this recipe I added a glass of Chianti and it was simply perfect. In Italy we have drinking wine and cooking wine which is often cheap and made from a mixture of grapes. However venison would be considered a “special treat” so you might as well use something with a strong, solid flavour. Stir well, lower the heat and leave to simmer for a few minutes.
As soon as the wine has evaporated it’s time to add the passata to the saucepan. Stir the lot for a minute or so until all the ingredients are thoroughly mixed, wait for the passata to boil and then lower to heat so that it can sit there and simmer in peace for a little while. Before you leave the room to catch up on your favourite TV program check the ragu to make sure the seasoning is spot on and adjust accordingly.
When you think that the ragu’ is almost ready, in a separate saucepan heat up some water and bring to the boil. Add a good handful of sea salt. Add the pasta. For this recipe I also added some broccoli to make this a complete meal and increase the amount of veggies. You don’t have to do this and you can just have the pasta on its own or substitute the broccoli with a different type of green veg. I have to use gluten free pasta which takes up to 20 minutes to become “al dente” and ready to eat, if you use ordinary pasta made with durum wheat this time is cut by half.
As soon as the pasta is giving the first signs of softening up remove the ragu’ from the heat and leave to rest for a few minutes. When the pasta is “al dente” remove from heat, drain and leave to rest for 1 minute before dishing out. Share equally in some bowls and cover with the ragu’. Drizzle some raw EVOO on top and finish off with a couple of teaspons of grated Parmigiano Reggiano. Stir well and enjoy!