Venison Ragu with Reginette Pasta
Served with one of the most elegant pasta shapes, “Reginette” (which means “beauty queen”) this Venison Ragu is truly a royal treat! The monarchy and venison have a long association, stretching back to the first kings and queens of England. The Royal Parks are home to some of the largest herds
of deer in the UK, and venison is Royal Family’s favourite game – particularly enjoyed whilst at the Balmoral Estate.
- 1kg venison, diced
- 500ml red wine
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 tbsp Filippo Berio Classico Olive Oil
- 1 large onion, finely chopped
- 2 sticks celery, finely chopped
- 2 carrots, finely chopped
- 2 cloves garlic, crushed
- 80g pancetta, diced
- 2 x 400g cans plum tomatoes
- 1 tbsp tomato purée
- 300ml good quality beef stock
- 1 tsp ground cinnamon
- Salt and freshly ground black pepper
- 600g reginette pasta or any pasta ribbon shape
- Filippo Berio Extra Virgin Olive Oil or Truffle Flavoured Oil, for drizzling
- Freshly grated parmesan, to serve
- Place the venison in a large bowl, with the rosemary and bay leaf, then pour over the wine. Allow to marinate for at least 1 hour.
- Preheat the oven to 160°C, Gas Mark 3. Heat the Filippo Berio Classico Olive Oil in a large, heavy based pan with a lid, then add the onion, carrot, and celery. Sauté over a medium heat until softened, then add the garlic. Continue to fry gently for about 10 minutes until the mixture is fragrant and softened.
- Add the pancetta and cook until browned. Remove the venison from the wine, reserving the wine, and cook until browned. Pour in the reserved wine, deglazing the bottom of the pan. Reduce the wine by half, then stir in the tomatoes, purée, stock, cinnamon and seasoning. Stir the mixture, breaking up the tomatoes with the back of a spoon.
- Cover with the lid and place in the preheated oven. Cook for 1½-2 hours, stirring occasionally, until the meat is tender and you have a rich thick ragu.
- Shred the venison in the sauce, using two forks. Season to taste. Remove the bay leaf and rosemary.
- Cook the pasta in a pan of boiling water until al dente, drain reserving a few tablespoons of the cooking water, stir the drained pasta into the ragu, adding some pasta water if needed. Serve piled onto plates with a drizzle of Filippo Berio Truffle Oil and parmesan.