Pappardelle with Venison Ragu

Pappardelle with venison ragu is a typical dish of Tuscan cuisine, very much appreciated for its intense flavors and richness. Here is the recipe with an additional Italian twist:

Ingredients

• 500 g of pappardelle
• 300 g of venison
• 1 onion
• 1 carrot
• 1 stalk of celery
• 1 glass of red wine
• Extra virgin olive oil
• 1 sprig of rosemary
• 2 bay leaves
• Salt and pepper to taste
• Meat broth or water as needed
• 1 clove of garlic
• 1 tablespoon of tomato paste (optional)

Preparation

1. Start with the preparation of the soffritto: finely chop the onion, carrot, and celery, and let them wilt in a pan with the extra virgin olive oil and garlic.
2. Cut the venison into fairly small cubes and add it to the soffritto. Let it brown well until it takes on color.
3. Deglaze with the glass of red wine and let the alcohol evaporate.
4. Add the rosemary and bay leaves, adjust the salt and pepper to taste, and if you want an extra touch of flavor, add a tablespoon of tomato paste.
5. Cover everything with meat broth or water and let it simmer for about 2 hours, adding broth if necessary and making sure the venison ragu does not dry out too much.
6. While the ragu is cooking, bring a large pot of salted water to a boil and cook the pappardelle until desired consistency, generally al dente.
7. Drain the pappardelle and add them to the venison ragu, taking care to remove the garlic, rosemary, and bay leaves.
8. Stir the pappardelle well with the ragu to combine the flavors and serve hot.

Curiosity

Venison ragu is a hearty sauce that requires a long cooking time. The slow process allows the meat to absorb all the flavors of the herbs and soffritto, creating a deep and flavorful balance of tastes. Moreover, the red wine not only contributes to the flavor but also helps to soften the venison making it more succulent.