Venison Ragu

By Hank Shaw · 90 min

Ingredients

Instructions

1. Melt the butter in a large, heavy pot such as a Dutch oven over medium-high heat. Add the onion, celery and carrot, sprinkle with a little salt, and cook gently for 5 to 8 minutes, stirring often, without browning.
2. When the vegetables are soft, stir in the porcini and tomato paste and cook for 3 to 4 minutes, stirring often, until the paste turns brick-coloured.
3. Add the ground venison, the porcini soaking liquid and the stock. Bring to a simmer.
4. Cook over medium-low heat, stirring now and then, until the liquid has mostly evaporated. Add the wine and let it reduce the same way.
5. Once the wine has mostly evaporated, add the milk, nutmeg and black pepper, stir well, and bring back to a simmer. Season with salt to taste and simmer until the sauce reaches your desired thickness.
6. Meanwhile, bring a large pot of water to the boil and salt it heavily. When the sauce has thickened, cook the pasta in it until al dente.
7. Drain the pasta, toss it in a large bowl with a generous ladle of sauce, then serve with a small ladle of sauce on top and grated cheese.

Summarized from Hank Shaw's video. Watch it for the details.

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